Year 9/10 During the first two years of the GCSE, students will study the theory aspect of the course. The topics of studied are:

1. Food Commodities

2. Principles of Nutrition

3. Diet and good health

4. The Science of food

5. Where food comes from

6. Cooking and food preparation

7. In addition to this students will have on average a practical lesson every fortnight, where they will learn new skills and have the opportunity to put them into practise.

Year 11: During year 11 students will complete two Non Examined Assessments, and prepare for their written exam

Students will be required to bring in ingredients for every practical lesson, they will require their own apron and preferably hair net/kitchen hygiene cap. In addition, we ask that students contribute towards the use of condiments - salt, pepper, herbs and spices, oil, washing up liquid, foil, baking paper etc

Component 1: Principles of Food Preparation and Nutrition - Written Exam (1 hour 45 minutes) - 50% of the GCSE

Component 2: Food Preparation and Nutrition in Action - Non Examined Assessment - 50% of the GCSE

Component 1: Pupils will be assessed on the the six areas that have been taught as part of the Principles of Food Preparation and Nutrition

Component 2: There are 2 Non Examined Assessments to be completed during Yr 11, both are completed in school.

NEA 1 - A Scientific Investigation - 15% of the GCSE

Pupils will research and plan a set task that investigates the characteristics, function and chemical properties of ingredients, Pupils will produce a report that details their investigation along with photographs which detail their findings along with their analysis and evaluation of their investigation.

NEA 2 - 35% of the GCSE

Pupils will be given a brief, where they will be expected to investigate, research and plan a final menu, which will culminate in pupils showcasing their skills in a three hour practical exam.

Pupils will also produce a portfolio of evidence which demonstrates the research, planning, evaluation and application of their technical skills.

If pupils wish to continue their studies in Food Preparation and Nutrition at higher education there are a wide range of vocational courses available to pupils to choose from both at diploma and degree level.

Career paths within the industry are wide and varied including wellness co - ordinator, Naturopath, Food Stylist, Dietician, Chef and Food and Nutrition teacher.