WHAT: HOW: WHY: • To learn the new requirements of your GCSE course Introduction to the course Explanation of the Food Preparation and Nutrition course HOW: WHY: To prepare you for the course

Year 10 – How will I be assessed? Examination (1 hour 45 mins) Paper 1: Food preparation and nutrition Multiple choice questions (20 marks) Five questions each with a number of sub questions (80 marks) What's assessed: Theoretical knowledge of food preparation and nutrition from: Food, nutrition and health Food science Food safety Food choice Food provenance This is worth 50% of the GCSE Non-exam assessment (controlled assessment) What's assessed: Task 1: Food investigation Students' understanding of the working characteristics, functional and chemical properties of ingredients. Practical investigations are a compulsory element of this NEA task. Task 2: Food preparation assessment Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will prepare, cook and present a final menu of three dishes within a single period of no more than three hours, planning in advance how this will be achieved. How it's assessed Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation. Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included. This is worth 50% of the GCSE

Topics to be covered in: GCSE Food Preparation & Nutrition Food Preparation Skills Practical preparation and techniques Knife skills Preparing fruit & vegetables Use of the cooker Cooking methods Sauce Making Tenderising and marinating Dough Raising agent Setting mixtures Food safety Food, Nutrition and Health Commodities Macronutrients Micronutrients (and water) Nutritional needs and health Food Science Food science experiments Cooking of food and heat transfer Functional and chemical properties of food Technological developments Food Choice Factors affecting food choice British and international cuisine Sensory evaluation Food Labelling and marketing Diet and health relationship Sustainability Food Provenance Food processes and production Food Production and processing

Linking all parts of the specification • Food, Nutrition and Health • Food Science • Food Safety • Food Choice • Food Provenance • Food preparation skills How eggs are stored Washing hands after handling raw eggs Why eggs are high risk How to test the freshness of an egg Food Safety Who should not eat raw eggs Why some choose not to eat eggs Egg Production & the Environment Use of eggs in different cuisines Food Choice Food Provenance Import of eggs Types of egg eaten Customer pack information Versatility of eggs in cooking Welfare of birds Food Science Food Production Food, Nutrition and Health What happens when eggs are cooked Ease digestion Nutrients in eggs Preserving eggs Allergy Dietary Guidelines