Food and Nutrition (GCSE AQA 8585)

Food and Nutrition GCSE at King’s Academy Ringmer offers a comprehensive and engaging study of the science behind food, nutrition, and culinary skills. This course is designed to equip students with both theoretical knowledge and practical expertise, preparing them for further education and careers in food-related industries such as hospitality, catering, dietetics, and health sciences.

Assessment is divided equally between a written examination (50%) and two non-examined assessment (NEA) tasks (50%). The written exam covers key topics including the principles of nutrition, food safety, food provenance, diet-related health issues, and the science of cooking. Students learn about the nutritional needs of different groups, the impact of diet on health, and the importance of sustainable food choices.

The NEA tasks consist of a food investigation and a food preparation assessment. The food investigation requires students to explore the scientific properties and functions of ingredients, developing their understanding of how food behaves during cooking and processing. The food preparation task challenges students to plan, prepare, cook, and present a range of dishes, demonstrating practical skills, creativity, and time management.

Throughout the course, students engage in regular practical cooking sessions, honing their skills in a safe and supportive environment. They learn essential techniques such as knife skills, cooking methods, and food presentation, alongside developing an awareness of hygiene and safety standards.

The course is graded on the 9–1 scale and provides a strong foundation for progression to Level 3 qualifications in hospitality, catering, nutrition, or health sciences. It also fosters transferable skills such as problem-solving, organisation, and critical thinking.

Studying Food and Nutrition at Ringmer encourages students to make informed food choices, understand the relationship between diet and health, and appreciate the cultural and environmental factors influencing food production and consumption. It is an excellent choice for students passionate about food, health, and science, offering both academic challenge and practical application.