What will I do on the course?
Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure that students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.
At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Food preparation skills are integrated into five core topics:
- Food, Nutrition and Health
- Food Science
- Food Safety
- Food Choice
- Food Provenance
Who is the course for?
If you enjoy working with food and the topics of nutrition, health, food safety and food science interest you then this would be a suitable option. Students will take part in practical lessons weekly to practise a wide range of food preparation skills.
Students will need to prepare, cook and present food as well as apply nutrition-related information to tasks set.
Written exam accounting for 50% of the overall grade. It will contain multiple choice questions (20 marks) and five questions each with a number of sub questions. (80 marks)
Students complete two tasks, a food investigation and a food preparation assessment:
The food investigation assesses an understanding of the working characteristics, functional and chemical properties of ingredients.
The food preparation assessment assesses a 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.