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Mangotsfield Secondary

  •           Year 6 Summer Days on 21st & 22nd August 2024. 


Food Prep & Nutrition

Why do study Food Prep & Nutrition?

The Food Prep & Nutrition course looks at the many processes involved in producing the foods we eat and gives pupils opportunities to combine their creativity and designing skills with a knowledge and understanding of food and the practical application of scientific principles. It allows pupils to develop the important transferable skills of time management and the organisation required for successful further study, helping them to make more effective and efficient use of their time.

Some of the topics covered during the course include the nutritional and functional properties of food, healthy eating, practical food preparation skills, food provenance, the effects of food processing and cooking, and food science.

Throughout the course there is a strong emphasis on practical work which takes a variety of forms and includes practical food preparation, food science experiments and investigations. Weekly practical lessons allow pupils to develop their time management and organisational skills alongside their practical food preparation skills, a skill they can take on for life.

Meet the team

  • Mr Williams - Head of Design and Technology
  • Mrs Daniel - Food Teacher (Teacher of Textiles)

Course: GCSE Eduqas Food Preparation and Nutrition

Students complete two units during the course, these include:

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, externally moderated - 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.

GCSE Programme of Study

Year 10

Term 1: Nutrition

Term 2: Diet and Good Health

Term 3: Food Science

Term 4: Where Food Comes From

Term 5: Factors Affecting Food Choice

Term 6: Food Commodities

Year 11

Term 1: Food Commodities and Revision

Term 2, 3 and 4: NEA2

Term 5: Revision


Eduqas GCSE Food Preparation & Nutrition: Student Book by Alison Clough-Halstead, Fiona Dowling, Victoria Ellis, Jayne Hill, Bethan Jones.

CGP Grade 9-1 GCSE Food Preparation & Nutrition - WJEC Eduqas Revision Guide


In KS4, students are given extended homework such as exam questions, reading from the revision guide and mind map/revision card creation.

There is also an expectation for students to weigh and measure all ingredients in preparation for practical lessons.

Enrichment Opportunities in Food Prep & Nutrition

In our Food department, we make an effort to enrich our students experiences. For example, there has been a combined Food and DT trip to New York and we have had past students in to speak such as Robbie Hedges who featured on the Great British Bake Off.