In this course, students are prepared for Eduqas GCSE Food Preparation and Nutrition. The first six of the following eight units are studied simultaneously across Year 10, visiting and revisiting each unit's learning as it to relates to a particular food group: fruit and vegetables; cereals; dairy; fats and sugars; animal proteins; plant-based and alternative proteins. Units 7 and 8 are studied sequentially in Year 11.
Year 10
| Unit | Content |
|---|---|
| Unit 1 | In this unit, students explore a range of foods and ingredients. They learn about healthy eating guidelines and recommended daily allowances. Students also develop their understanding of sustainability, and health and safety. Key knowledge developed:
Key skills developed:
Assessment: Learning in this unit is assessed termly, in end-of-term assessments that contains questions requiring short- and long-form responses focused on one of the food groups listed at the top of this page. |
| Unit 2 Principles of nutrition | In this topic, students develop their knowledge of macro- and micronutrients, learning the role these dietary components play in helping the body to function efficiently. Key knowledge developed:
Key skills developed:
Assessment: Learning in this unit is assessed termly, in end-of-term assessments that contains questions requiring short- and long-form responses focused on one of the food groups listed at the top of this page. |
| Unit 3 Diet and good health | In this unit, students learn about individuals' energy requirements. They explore how to plan a balanced diet and how to calculate the nutritional value of meals. Students develop an understanding of how dietary patterns are influenced by health conditions, life stage, religious beliefs and lifestyle choices such as veganism and vegetarianism. Students learn about food items that should be avoided and procedures that should be followed to meet individual needs. Key knowledge developed:
Key skills developed:
Assessment: Learning in this unit is assessed termly, in end-of-term assessments that contains questions requiring short- and long-form responses focused on one of the food groups listed at the top of this page. |
| Unit 4 The science of food | Students gain theoretical and practical knowledge of how food preparation and cooking methods affect the sensory and nutritional properties of food. This topic explores why and how food is cooked, and the effect of heat upon different ingredients. In addition, students learn what factors contribute to the spoilage of food. Key knowledge developed:
Key skills developed:
Assessment: Learning in this unit is assessed termly, in end-of-term assessments that contains questions requiring short- and long-form responses focused on one of the food groups listed at the top of this page.
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| Unit 5 Where food comes from | In this unit, students learn about the origin and provenance of ingredients. They learn how foods are grown, reared or caught, and about primary and secondary food manufacturing processes and the fortification of food. Students explore cultural influences on food, studying and identifying the distinctive characteristics of British and international cuisine. Key knowledge developed:
Key skills developed:
Assessment: Learning in this unit is assessed termly, in end-of-term assessments that contains questions requiring short- and long-form responses focused on one of the food groups listed at the top of this page. |
| Unit 6 Cooking and food preparation | In this topic, students explore factors that affect food choice. They learn about sensory preferences, and about how to plan, prepare and cook a range of recipes. They learn to present food attractively, to develop and refine recipes, and to evaluate their own work. Students also develop confidence in their practical skills. Key knowledge developed:
Key skills developed:
Assessment: Students' learning in unit is assessed in a mock practical exam. |
Year 11
| Unit | Content |
|---|---|
| Unit 7 NEA 1: The Food Investigation Assessment | Non-exam Assessment 1: The Food Investigation Assessment In this unit, students undertake their own research and investigation around a topic set by the exam board, focusing on the working characteristics, function and chemical properties of a particular ingredient within a food product. Key knowledge developed:
Key skills developed:
Assessment: This non-exam assessment is internally assessed and externally moderated by Eduqas, and is worth 15% of the GCSE. |
| Unit 8 NEA 2: The Food Preparation Assessment | Non-exam Assessment 2: The Food Preparation Assessment In this unit, students plan a series of dishes and demonstrate a broad range of skills and techniques. They respond to a topic set by the exam board by researching, trialling and preparing three dishes that showcase their culinary skills. Key skills developed:
Assessment: This non-exam assessment is internally assessed and externally moderated by Eduqas, and is worth 35% of the GCSE. |
