GCSE Food Preparation and Nutrition (Eduqas)

Specification Code: C560P1

GCSE Food Preparation and Nutrition is an exciting and practical course that develops students’ knowledge, understanding and skills in food, nutrition, health and cooking. Students learn how food choices affect health and wellbeing, while also developing the practical skills needed to prepare, cook and present a wide range of dishes confidently and safely. The course enables students to make links between theory and practice, helping them become informed consumers and skilled cooks.

Course Assessment

Students are assessed through one written examination and two non-exam assessment (coursework) tasks:

Component 1: Principles of Food Preparation and Nutrition

• Written examination at the end of Year 11
• 1 hour 45 minutes
• 50% of the final GCSE grade

Component 2: Food Preparation and Nutrition in Action Completed during Year 11 and internally assessed before external moderation:

• Food Investigation Assessment (20%) – a scientific investigation into the properties and functions of food.
• Food Preparation Assessment (30%) – planning, preparing, cooking and presenting a range of dishes in response to a set brief.

What Will Students Learn?

The course covers a broad range of topics, including:

• Food commodities
• Principles of nutrition
• Diet, health and food choices
• The science of food
• Food safety and food spoilage
• Food provenance and sustainability
• Cooking methods and food preparation skills
• Menu planning and recipe adaptation 

Programme of Study

Students begin the course in Year 10 by exploring a range of food commodities, including topics such as:

• Fruit and vegetables
• Milk and dairy products
• Cereals
• Meat, poultry and fish
• Eggs
• Fats, oils and sugars

Through these commodities, students develop an understanding of nutritional value, food science, provenance, storage, preparation and cooking methods.

This leaves Year 11 lessons free to focus on Component 2 and revision for Component 1. 

Practical Learning

Practical cooking is an important part of the course. Throughout Years 10 and 11, students take part in a variety of practical lessons which help them:

• Develop essential food preparation and cooking skills
• Apply their theoretical knowledge in real-life situations
• Build confidence and independence in the kitchen
• Prepare for the practical demands of the coursework assessments
• Learn safe and hygienic working practices

These practical experiences support students in understanding key concepts such as nutrition, food science, sensory analysis and recipe development. 

Future Pathways and Careers

Food Preparation and Nutrition provides excellent preparation for further study in food, nutrition, hospitality and health-related subjects. The qualification can lead to careers such as:

• Chef or Catering Professional
• Nutritionist or Dietitian
• Food Scientist or Food Technologist
• Environmental Health Officer
• Product Development Technologist
• Food Product Designer
• Hospitality and Events Management
• Sports Nutrition
• Teaching and Education
• Public Health and Healthcare

Why Choose Food Preparation and Nutrition?

This course is ideal for students who enjoy practical learning, have an interest in food and health, and want to develop valuable life skills. Students leave the course with a greater understanding of nutrition, food science and healthy living, alongside the confidence to prepare, cook and evaluate a wide variety of dishes independently.