Examining Board OCR
Reasons for studying this subject:
This GCSE is aimed at students who are interested in aspects of food and cookery and in the context of cooking for health. The qualification focuses on an applied study of the food and cookery sector and they will gain a broad understanding and knowledge of working in this sector.
This qualification is appropriate for students who are motivated and challenged by learning through hands-on experiences and food science experiments. They will have opportunities to develop a significant core of knowledge and understanding and apply that knowledge in preparing and producing dishes. In addition, students will be taking part in practical food activities on a regular basis and are also recommended to cook at home in order to gain confidence.
What you will be studying:
This exciting GCSE course allows students to explore, via practical projects and tasks, the following key areas:
Cooking and food preparation
- To prepare self and environment for cooking
- To plan and produce dishes for a purpose
- Food preparation skills and cooking techniques
- Food science, sensory properties and food safety
- Food functions in the body and in recipes
- To modify recipes for health for balanced diets
- Nutrients needed for good health and the relationship between diet and health
Food (food provenance food choice)
- Food Provenance and choice
- Food production and security
- Economic, environmental, ethical, and socio-cultural influences on food availability
- Industrial production processes
Skills (preparation and cooking techniques)
- Students demonstrate effective and safe cooking skills by planning, preparing and cooking using a variety of food commodities, cooking techniques and equipment
- Students understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international), to inspire new ideas or modify existing recipes
Non-Exam (coursework) assessment (NEA):
- Food Science Investigation: 15% of overall assessment
- Food Preparation and Research task: 35% of overall assessment
- Written exam: 1½ hours
- 50% of GCSE
Successful completion of this course will enable learners to progress to Level 3 qualifications in related subjects and/or would provide a secure foundation for careers in the hospitality, food and cookery sector.
Contact: Mrs S. Clay
Careers In Food and Nutrition
As a Food and Nutrition student, you will develop a range of transferable skills that can be of benefit in the workplace. You will follow a curriculum that combines practical culinary skills, with a comprehensive understanding of the value of diet and nutrition in maintaining a healthy lifestyle. This understanding is explored from the source of a range of food groups, the impact of the diet of specific health conditions, via a range of cooking styles and processes. Not only does this course provide invaluable life skills, but can be a gateway to a range of vocational career pathways.
From being the next Gordan Ramsey as a Chef or Restaurateur to working as a Food Technologist with a multinational food manufacturer, the range of potential opportunities are broad and diverse.
Labour Market Information – LMI
It is really useful to look at the labour market when considering a career in Food and Nutrition. This sector is a growth area in terms of employment opportunities. We live in an area of high demand for careers in the Catering and Hospitality Industries and other health and lifestyle-related employment pathways.
The LMI for All portal provides high quality, reliable LMI information – see link below:
A wide range of vocational courses are available at Bournemouth & Poole College at Level 2 and 3, along with apprenticeship opportunities. We hope to offer a Level 3 Food Science and Nutrition course in the near future here at FUS. Like many vocational pathways, gaining experience at any level is the first step on the career ladder in Food & Nutrition.