Our Food Technology GCSE provides students with essential life skills, a strong understanding of nutrition, and the opportunity to develop confidence in practical cooking. Students explore ingredients, techniques, origins of food and global cuisines while building knowledge that supports healthy lifestyles and future career pathways.

In Year 9 (from May half term onwards), students study healthy diets and the importance of protein, fats, and carbohydrates. They alternate weekly between demonstrations and practical cooking lessons. Practical sessions include health and safety induction and basic cookery skills.

In Year 10, GCSE Food and Nutrition students continue to study nutrition and diet related health conditions. students also begin an applied study of the food and cookery sector. They develop a broad understanding of the industry and take part in hands-on practical cookery activities at least once a cycle. Students are also encouraged to cook at home regularly to strengthen their skills and confidence.

In Year 11 students complete two OCR GCSE NEA (Non-Exam Assessment) tasks: a food science investigation and a food preparation and research task. They must demonstrate safe and effective cooking skills using a variety of ingredients, techniques, and equipment. Students explore traditional British and international cuisines to inspire creativity and refine their recipes. The exam board will release the briefs for NEAs in the Autumn term.