Food Preparation & Nutrition

Curriculum Subjects

Food Preparation & Nutrition


See our Food Preparation & Nutrition Curriculum below at Bentley Wood for KS4

KS4 | Food Preparation & Nutrition

GCSE Food Preparation & Nutrition

 Examining board: OCR

Aim of course

This new GCSE Food Preparation and Nutrition is a demanding and creative course, which combines practical cooking skills with an in-depth knowledge of nutrition, food provenance and food science. At its heart, this qualification focuses on developing students’ practical cookery skills as well as a strong understanding of nutrition.

For the first two terms of Year 9 students will develop their cooking skills and understanding of a variety of ingredients through practical exploration as a bridging project to prepare them for their GCSE.


Food preparation skills are integrated into four core topics:

  • Nutrition
  • Food provenance and food choice
  • Cooking and food preparation
  • Skills requirements: preparation and cooking techniques

Method of assessment

Written exam: Food preparation and nutrition (50% of GCSE)
1 hour 30 minutes (100 marks)

Non-exam assessment (50% of GCSE)
Task 1: Scientific Food Investigation
Written report (1,500 – 2,000) words including photographic evidence.
45 marks
Task 2: Food Preparation
Written portfolio including photographic evidence (105 marks)

Key Stage 5 progression/Career prospects

There is a wide range of careers and interests for which GCSE Food and Nutrition is relevant including Nutritionist, Dietician, Food Technologist, Food Scientist, Food Biotechnologist, Head Chef, Caterer, Development Chef, Hospitality Management, Food Product Buyer, Food Manufacturer, Government Researcher, and Environmental Health Officer.


  • International Food Day
  • Billingsgate Seafood School
  • Springboard Future Chef
  • Food and Nutrition Club

Recommended Reading

  • The Science of Cooking: Every Questioned Answered to Your Perfect Cooking
    (Dr, Stuart Farrimond)
  • How Food works: The Facts Visually Explained (DK)
  • The Food Lab: Better Home Cooking Through Science (J.Kenji Lopez-alt)
  • The Cook’s book of Ingredients (DK)
  • The Cook’s Book: Recipes and Step-by-Step Techniques from Top Chefs:
    (Shaun Hill, Ken Hom and Charlie Trotter)

Revision Guides

  • My Revision Notes: OCR GCSE Food Preparation and Nutrition
  • OCR GCSE Food Preparation and Nutrition
  • Grade 9-1 GCSE Food Preparation & Nutrition – Complete Revision & Practice