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We are pleased to announce that our new GCSE (9-1) Food Preparation and Nutrition qualification is accredited for first teaching in 2016.
Whether it’s training students to give them careers in the food industry or teaching them how to grow and cook food from scratch, our GCSE (9-1) Food Preparation and Nutrition shows that simple choices can make a big difference.
Our new GCSE in Food Preparation and Nutrition will be supported with resources produced by one of the world’s most renowned chefs, Heston Blumenthal®. His natural curiosity and scientific approach to cooking is an ideal collaboration that will enthuse learners as they discover the essentials of food science, build strong practical cookery skills and a good understanding of nutrition.
Exciting and contemporary – It’s designed to motivate students to develop the high level of knowledge, understanding and skills
and apply the principles of food science, nutrition and healthy eating.
Keeps the subject meaningful – Students learn about improving lives through better knowledge of food, where it comes from and how it affects our bodies.
Inspiration from around the world – Explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.
Skills for the future – Progression Into higher education through general or vocational qualifications and into a career.
Support and guidance – We provide highly practical support to help you at every stage of the introduction of this new specification.
If you need specialist advice, guidance or support, get in touch by:
Accredited specification for the new GCSE (9–1) Food Preparation and Nutrition qualification.
An overview of our GCSE (9–1) Food Preparation and Nutrition qualification for first teaching September 2016.
Three candidate style answers to Question 9 in the sample assessment material, with examiner comments.
This exemplar food investigation and commentary supports teachers in understanding the marking criteria and how it can be applied to student work.
A student guide which provides help and information relating to the food investigation task.
This sample answer with detailed commentary is on the topic of child obesity.
This resources provides a sample scheme of work for years 10 and 11.
Some fun and innovative ideas for practical activities, direct from Heston.
A suggested approach for teaching the new GCSE across two years.
This resource contains teaching and learning ideas that focus on and are linked to the topics of why we cook food, methods of cooking and the effect of heat on a range of foods.
A series of learner activities and worksheets to accompany the Eggs: Topic exploration teacher resource.
This teaching resource explores the topic in line with the new specification requirements and suggests various classroom activities.
This activity sheet should be used with the topic exploration pack on food security.
This resource includes ideas and classroom activities to support teaching and learning in this new topic area.
Full of teaching ideas and learner activities, this resource explores food sources and how they are grown, reared and caught.
Written by the British Nutrition Foundation, this resource explores nutritional analysis and includes various teaching and learning ideas.
This resource contains teaching and learning ideas that focus on the topic of Nutritional and dietary needs of different groups of people.
This pack includes activities for students on pastry types, ingredients, uses and presentation.
This pack explores the techniques used for the preparation of meat, fish, poultry and produce, including marination, tenderisation and control of enzymatic browning and also covers best food hygiene practice.
An exploration of the key considerations for achieving high standards of food presentation with good sensory appeal, including ideas for classroom activities.
This pack relates to Section D6 Skills requirements: preparation and cooking techniques and includes ideas for classroom activities.
The range of savoury and sweet dishes in this topic pack covers all the skills and techniques outlined in Section D of the specification. The dishes are categorised into high, medium and low skill levels.
This resource includes ideas and classroom activities to support teaching and learning in this topic area.
OCR has endorsed or recommended the following resources for use with this specification. For more information about endorsed or recommended resources, visit our endorsement page. Note: OCR is not responsible for the contents of third party sites.
Develop your students' knowledge and understanding of food and nutrition, improve their practical food preparation and cooking skills and prepare them for assessment with this book for the new OCR Food Preparation and Nutrition GCSE.
Student eTextbooks are downloadable versions of the printed textbook, available via Dynamic Learning.