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Idsall School

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Food Technology

Eduqas GCSE (9-1) Food Preparation and Nutrition 


Students studying food preparation and nutrition will be :

  • Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
  • Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.
  • Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
  • Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
  • Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
  • Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

Summary of Assessment


Component 1: Principles of Food Preparation and Nutrition

  • Written examination: 1 hour 45 minutes
  • 50% of qualification

This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content.

  • Section A: questions based on stimulus material.
  • Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.

Component 2: Food Preparation and Nutrition in Action

Non-examination assessment: internally assessed and externally moderated. 

  • Assessment 1: 8 hours
  • Assessment 2: 12 hours
  • 50% of qualification

Assessment 1: The Food Investigation Assessment

  • A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

Assessment 2: The Food Preparation Assessment

  • Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.