D&T - Food Preparation & Nutrition

Subject: D & T: Food Preparation and Nutrition
Syllabus Number: OCR J309
Teacher who leads the subject: Mr A Thompson

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Food Prep Film Image

Why study Food Preparation and Nutrition?

This engaging course enables you to develop your food practical skills to a sophisticated level, as well as helping you to develop an understanding of nutrition and how ingredients work together to form exciting flavours and innovative food products. If you are considering a career in the Food Industry, which is one of Britain’s largest areas of employment, this subject will launch you into a wide variety of possible career paths. These include food marketing, food science, product development, advertising, environmental health, dietetics and the leisure industry.

The course has been designed to build on the knowledge and skills you have acquired in Key Stage 3, with much of the course content taught through practical activities.

Outline of syllabus content

By studying food preparation and nutrition you will be able to:

  • 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


Written Examination Paper (01) 1 hour 30 minutes - 50% of total GCSE

Food Investigation Task (Non-Examined Assessment) - 15% of total GCSE

Food Preparation Task (Non-Examined Assessment) - 35% of total GCSE

Additional information is available on the Curriculum Overview section of the website - click here