Food & Nutrition GCSE

Mrs. S. Clay

Head of Department

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  

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Non-Exam (coursework) assessment (NEA):  

  • Food Science Investigation: 15% of overall assessment 
  • Food Preparation and Research task: 35% of overall assessment 

Exam 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