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Wilford Lane, West Bridgford 
Nottingham, NG2 7QY
0115 982 4280

GGSE Food & Nutrician

Subject Leader: Mrs A Murray
What Specification (syllabus) is being taught?
What are the key topics and themes? When will they be taught?
Year 9 Food Preparation and Nutrition
In Year 9 Food Preparation and Nutrition the students’ learning focuses on both theoretical knowledge and practical skills, using a variety of learning techniques including group work, interactive learning and independent work.
Five key units are studied:
● Unit 1 - Macronutrients and micronutrients
● Unit 2 - Nutrition and health
● Unit 3 - Food science
● Unit 4 - Food safety
● Unit 5 - Food choice, environmental issues and food processing


Students also carry out mock NEA1 and NEA2 projects. Practically, students make the following skilled, complex dishes:
Vegetable spring rolls, samosas, chicken chow mein, paella, apple muffins, meatballs with spaghetti, fresh pasta, lasagna, ravioli, yule log, chicken tikka masala, puff pastry, sausage rolls, lemon tart, choux pastry, garlic and rosemary focaccia, fishcakes, shepherd’s pie, fruit jam, victoria sponge cake, hot cross buns, chicken schnitzel, chicken and mushroom risotto, chocolate brownies, cheesecake, millionaire’s shortbread, toad in the hole and quiche lorraine.

Students also independently select and make a number of dishes based on a
specific brief.

Year 10 Food Preparation and Nutrition

In Year 10 Food Preparation and Nutrition the students’ learning focuses on both theory work and practical skills. A variety of learning techniques are utilised, including group work, interactive learning and independent work.
Four key units are studied:
● Unit 1 - Nutrition and health
● Unit 2 – Food science
● Unit 3 – Food safety
● Unit 4 – Food choice, environmental issues and food processing

Students also carry out mock NEA1 / NEA2 projects, to prepare them for assessment in Year 11.
Practically, students make a range of complex, high skill dishes (independent choice), to include a chicken dish, a fish dish, a chilled dessert, a dish that contains egg, cakes, bread and a pastry dish. Students will also carry out a hamburger project, where they will make meat patties, bread rolls, mayonnaise and burger relish.

Year 11 Food Preparation and Nutrition
In Year 11 Food Preparation and Nutrition, students utilise their prior knowledge and experience from Years 9 and 10 to complete their non-examination assessments. The assessments include practical work throughout.

A comprehensive programme of revision is also carried out, to prepare students
for the written examination.

● Non Examination Assessment 1:
- 15% of the GCSE – Food science investigation (Sep - Nov)
● Non Examination Assessment 2:
- 35% of the GCSE – Food preparation assessment (Nov - Feb)
● Written Examination:
- 50% of the GCSE - revision takes place from March - May
How will my son or daughter be assessed? When do these assessments take place?
Students are regularly assessed throughout the GCSE course. Students in Years 9 and 10 are tested at the end of each unit, and also have an end of examination.
Formal assessments take place in Year 11.

● Non Examination Assessment 1 (NEA1):
- 15% of the GCSE – Food science investigation (Sep - Nov)
● Non Examination Assessment 2 (NEA2):
- 35% of the GCSE – Food preparation assessment (Nov - Feb)
● Written Examination:
- 50% of GCSE - revision takes place from March - May
What can my son or daughter do to support their learning at home?
What materials are provided or available online?
Knowledge books for each unit are given to students throughout Years 9,10 and 11. The knowledge books include lists of “core knowledge” for revision purposes.
BBC BitesizeAttempt past papers by following this procedureSenecaCCP “GCSE Food Preparation and Nutrition - AQA Revision Guide” can be purchased hereBritish Nutrition Foundation