GCSE Food Preparation and Nutrition (9-1) - J309 Teaching from 2016

Planning and teaching

Changes for 2021

Your guide to the changes for 2021 PDF 85KB

Planning

Scheme of work - Year 10 and 11 This resources provides a sample scheme of work for years 10 and 11. PDF 382KB

Topic exploration packs

Cooking and food preparation 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. PDF 1MB
Eggs This teaching resource explores the topic in line with the new specification requirements and suggests various classroom activities. PDF 1MB
Eggs student activities A series of student activities and worksheets to accompany the 'Eggs' topic exploration pack. DOC 1MB
Food security This resource includes ideas and classroom activities to support teaching and learning in this new topic area. PDF 1MB
Food security activity sheet This activity sheet should be used with the topic exploration pack on food security. DOC 143KB
Food source and supply Full of teaching ideas and student activities, this resource explores food sources and how they are grown, reared and caught. DOC 33MB
Nutritional analysis Written by the British Nutrition Foundation, this resource explores nutritional analysis and includes various teaching and learning ideas. DOC 1MB
Nutritional and dietary needs of different groups of people This resource contains teaching and learning ideas that focus on the topic of nutritional and dietary needs of different groups of people. DOC 23MB
Pastry This pack includes activities for students on pastry types, ingredients, uses and presentation. DOCX 4MB
Preparation techniques 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. DOC 3MB
Presentation and food styling An exploration of the key considerations for achieving high standards of food presentation with good sensory appeal, including ideas for classroom activities. DOC 2MB
Raising agents This pack relates to section D6 skills requirements: preparation and cooking techniques and includes ideas for classroom activities. DOC 2MB
Sauces This teaching resource explores the topic in line with the new specification requirements and suggests various classroom activities. DOCX 1MB
Skills and techniques: recipes with skill levels 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. DOC 1MB
Special diets This resource includes ideas and classroom activities to support teaching and learning in this topic area. DOC 4MB

Teacher guides

Food investigation task 1 - Student guide A student guide which provides help and information relating to the food investigation task. PDF 348KB
Food investigation task 1 - Teacher guide A teacher guide which provides help and information relating to the food investigation task. PDF 881KB
Food investigation task 2 - Student guide A student guide which provides help and information relating to the food investigation task. PDF 382KB
Heston Blumenthal’s useful tips and activities Some fun and innovative ideas for practical activities, direct from Heston. PDF 794KB
Skills guides

Delivery guides

Find guidance on key concepts and creative approaches to delivery with activities in our delivery guides.

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Scheme of work builder

Create and export your own schemes of work based on specification statements and our new teaching and learning resources.

Build scheme of work >
OCR policy forums
- Teacher and Professional Associations' Forum
  22 June 2021
- Higher Education Forum
  TBC July 2021
- Strategic Advisory Board
  8 July 2021
For more information email us at policy@ocr.org.uk