Design & Techology


Food Preparation and Nutrition

Careers linked to Food Preparation and Nutrition

  • Nutritionist
  • Chef
  • Food Product Development
  • Physiotherapist
  • Health Coach
  • Health educator
  • Nutrition writer

Degree Courses linked to Food Preparation and Nutrition

  • Food Science
  • Food Nutrition
  • Public health
  • Child development

Study Food Preparation and Nutrition | Brainscape


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Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure 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

Food Preparation and Nutrition GCSE

AQA Graded 1-9

What’s Assessed:

Theoretical knowledge of food preparation and nutrition from Sections 1 to 5.

How it is assessed:

  • Written exam 1 hour 45 minutes
  • 100 Marks
  • 50% of the GCSE

Type of Questions in the Exam:

  • Multiple choice questions (20 marks)
  • Five questions each with a number of sub questions (80 marks)

Non-exam assessment (NEA)

NEA-1 (Task 1)

  • Food Investigation (30 marks), Students understanding of characteristics, functional and chemical properties of ingredients.

Practical investigation is compulsory element of this NEA task.

NEA-2 (Task 2) Food preparation assessment (70 marks)

Students demonstrate 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 3 hour, planning how this will be achieved.

How it is assessed:

Task 1: Written or electronic report including photographic evidence of the practical work.

Task 2: Written or electronic portfolio including planning, analysis, and evaluation alongside photographic evidence of the three final dishes must be included.

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