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The GCSE course focuses on practical cooking skills and will help you develop an understanding of nutrition, food provenance and the working characteristics of food.

Assessment will be through two main components:

  •          Written examination 50%
  •          Non-Exam Assessment (NEA) 50%

 NEA 1 (15%)

A scientific food investigation looking at the preparation and cooking of food, and will be completed over eight hours in school with accompanying coursework.

NEA 2 (35%)

The food preparation assessment considers the knowledge and skills of the student in relation to the planning, preparation, cooking and presentation of food. Students will be required to produce three dishes to a theme within a three-hour practical exam. This exam and coursework will be completed in twelve hours within school.

All assessments take place during year 11.


During Year 10 students will be given the opportunity to explore and develop their practical cooking skills and their theoretical knowledge and understanding relating to food preparation and nutrition. Sound technical skills will be developed through practical and experimental work.

Across the course, the following six main areas are studied:

1 Food commodities

2 Principles of nutrition

3 Diet and good health

4 The science of food

5 Where food comes from

6 Cooking and food preparation

By the end of the course, students will be competent cooks who are able to plan, cook and present nutritionally balanced meals.


Catering Courses; Food Scientist, Dietician, Food Product Design, Hospitality, Food Technology Teacher, Chef, Catering Manager, Trading Standards Officer, Food Production Manager, New Product Developer, Food Retailing and Food Technologist

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