The content is designed to meet the subject specifications common to all GCSE Food Preparation and Nutrition courses & the Key Stage 3 National Curriculum requirements. It also meets the framework required to allow students the option to progress their studies on a path to careers in the food & hospitality industries.
The course will cover a number of different topic which can be broadly condensed into the following modules:
Understanding the relationship between diet, nutrition & health and the need to modify recipes to meet the dietary requirements of different groups of people.
- FOOD (Food Provenance & Food Choice):
Understand & explore a broad range of ingredients, their functional properties, provenance, as well as impacts of chemical processing & production.
- COOKING & FOOD PREPARATION:
Understanding both the Safety & the scientific principles underlying the preparation & cooking of food.
- SKILLS (Preparation & Cooking Techniques):
Demonstrating effective & safe cookery skills, methods and use of appropriate equipment.