Assessment overview
There are two submission options for the non-exam assessment (NEA), postal submission or electronic upload via the Cambridge OCR Repository.
- Repository option: Students must complete all components (01, 02 and 04) to be awarded the GCSE (9-1) in Food Preparation and Nutrition.
- Postal option: Students must complete all components (01, 03 and 05) to be awarded the GCSE (9-1) in Food Preparation and Nutrition.
Content overview
All content is covered in all components. There are four sections.
Section A: Nutrition
- The relationship between diet and health
- Nutritional and dietary needs of different groups of people
- Nutritional needs when selecting recipes for different groups of people
- Energy balance
- Protein
- Fat
- Carbohydrate
- Vitamins
- Minerals
- Water
- Nutritional content of the main commodity groups
Section B: Food (food provenance and food choice)
- Food provenance: source and supply
- Food processing and production
- Food security
- Technological developments to support better health and food production
- Development of culinary traditions (students study British cuisine and a minimum of two international cuisines)
- Factors influencing food choice
Section C: Cooking and food preparation
- Food science
- Sensory properties
- Food safety
Section D: Skills requirements (preparation and cooking techniques)
- Knife skills
- Preparation and techniques
- Cooking methods
- Sauces
- Set a mixture
- Raising agents
- Dough
- Judge and manipulate sensory properties