Food Preparation and Nutrition

Course specification: OCR GCSE (9-1) J309

The assessment will be 50% written examination and 50% non-examined task which will include food investigation and food preparation.

This course will enable students to:

  • develop an interest in the creative aspect and enjoyment of food
  • make the connections between theory and practice so that they are able to apply their understanding of food and nutrition and food science to practical cooking
  • gain confidence in using high level skills in food preparation and cooking
  • take on an informed approach that will help them to evaluate choices and decisions about their own diet and health

Course content includes:

  • major commodity groups
  • diet and health
  • nutritional and dietary needs
  • macro and micro nutrients
  • food provenance (sources, supply and choice of food)
  • food processing and production
  • food security and safety
  • development of culinary tradition from different cultures
  • food science
  • food preparation skills and cooking techniques