Food Preparation & Nutrition

Food Preparation & Nutrition is a practical and scientific course that combines hands-on cookery skills with an understanding of nutrition, food science, and health.

Students learn how ingredients behave, how to prepare dishes safely and creatively, and how to make informed choices about diet and lifestyle.

The course encourages creativity, problem-solving, and time management while developing technical skills in the kitchen. It also explores the social, environmental, and ethical aspects of food production, giving students a broad perspective on food in society.

Core Areas of Study

• Nutrition: Macronutrients and micronutrients, dietary needs across life stages, health and wellbeing
• Food Science: Functional and chemical properties of ingredients; heat transfer; gelatinisation, caramelisation, emulsification
• Food Safety: Safe storage, handling, and preparation; preventing contamination
• Food Choice: Cultural, ethical, and environmental influences; sustainability; food provenance
• Practical Skills: Knife skills, cooking methods (baking, roasting, grilling, steaming), presentation techniques, and time planning

Skills Developed

• Practical cookery and presentation
• Scientific understanding of food processes
• Critical thinking and problem-solving
• Organisation and planning under time constraints

• Written Exam — 1 hour 45 minutes, 50%
  • Covers nutrition, food science, food safety, and food choice
  • Includes multiple-choice, structured, and extended response questions
• Non-Exam Assessment (NEA) — 50%
  • Task 1: Food Investigation (scientific experiment and written analysis)
  • Task 2: Food Preparation Assessment (plan, prepare, and present a menu of dishes in a 3-hour practical exam, supported by a portfolio)

• Ideal for students who enjoy practical work and creative problem-solving
• Builds life skills in healthy eating and food preparation
• Provides insight into food science and nutrition valuable for careers in health, hospitality, and catering

• A-level Food Science, Hospitality, or related vocational courses
• University degrees in Nutrition, Dietetics, Food Technology, or Culinary Arts
• Careers in catering, hospitality, food product development, and health promotion