At Key Stage 3, students develop essential skills and knowledge in food preparation and nutrition. Lessons focus on healthy eating, food safety, and practical cooking techniques. Students learn about the importance of a balanced diet, explore different ingredients, and gain confidence in creating a variety of dishes. This foundation prepares them for more advanced study and encourages a lifelong understanding of healthy living.

Please see the links for our Knowledge Organisers.

• Year 7 – Food and Nutrition Knowledge Organiser
• Year 8 – Food and Nutrition Knowledge Organiser
• Year 9 – Food and Nutrition Knowledge Organiser

At GCSE level, Food Preparation and Nutrition builds on the skills learned in Key Stage 3. Students study the science behind food, nutrition, and health, alongside practical cooking skills. The course covers topics such as food provenance, diet and health, and the functional properties of ingredients. Students complete practical tasks and investigations, culminating in a final assessment that combines theory and hands-on skills. This qualification is ideal for those interested in careers in hospitality, catering, health, or food science.

At GCSE level, our students study follow the Eduqas GCSE Food Preparation and Nutrition specification.

This course equips students with an array of culinary techniques as well as knowledge of nutrition, food traditions and kitchen safety.

Key areas of study are:

• Food, nutrition and health
• Food science
• Food safety
• Food choice
• Food provenance

This course is suited to those who aspire to work in the wider food industry and associated careers.

 Table of Topics

Year 10	Year 11
Food Spoilage Principles of Nutrition Diet and Good Health Factors Affecting Food Choice Cultures and Cuisines	NEA1 – Food Science Investigation NEA2 – Food Preparation Assessment Food Provenance and Food Waste Technological Developments Commodities Revision

Exam board: Eduqas GCSE Food Preparation and Nutrition (601/8093/6)

Unit 1 is a 1 hour 45 minute written exam worth 50% of the overall grade. This covers theoretical knowledge of food preparation and nutrition. Unit 2 consists of two Non Examination Assessments. Task 1: Food Investigation Students’ understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task. (15% of the final grade) Task 2: Food Preparation Assessment Students’ knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of three hours, planning in advance how this will be achieved.(35% of the final grade)

GCSE Food Preparation and Nutrition is a great qualification if you want to follow a career as any of the following:

• Chef (e.g. Commis Chef, Chef de Partie, Sous Chef or Head Chef)
• Food Technologist
• Food Designer
• Nutritionist
• Dietician
• Food Photography

Find out more about this qualification.

View the GCSE course specification