A highly creative course, your focus will be on developing practical cooking skills to ensure you develop a thorough understanding of nutrition, food provenance and the characteristics of different types of food. At its heart, this qualification focuses on nurturing practical cookery skills to provide a strong understanding of nutrition.
You’ll be involved in a mixture of theory and practical work – including culinary skills and food science investigations. Although there is a strong practical element to this course, there is also a theoretical component, as you learn about the effects of food on the body, how food is grown and the industries it supports.
Your lessons will take place in our dedicated Food & Nutrition Department, as well as across our ICT suites.
This subject is for you
If you enjoy hands-on practical work, food and science. You will have an interest in cooking in the kitchen at home, as well as being organised! You’ll enjoy testing out new ingredients as well as understanding why ingredients behave in the way they do.
- 50% coursework (two pieces) – including a practical assessment
- 50% exam