Welcome to Food Technology

OCR Food Preparation and Nutrition GCSE

Our GCSE in Food Preparation and Nutrition equips students with the knowledge, understanding and skills to be able to feed themselves and others better. Students develop practical cookery skills and techniques as they explore the underlying principles of food science, nutrition, food traditions and food safety. Heston Blumenthal’s support will inspire your students to be inquisitive, creative and confident cooks.

Assessment overview:

Component Marks Weighting Exam
Food preparation and nutrition (01)* 100** 50% 1 hour 30 mins
Food investigation task (02 or 03)* 45 15%
Food preparation task (04 or 05) 105 35%



Why do we cook each week?

There are two objectives to why GCSE pupils cook each week. Firstly, it is to practice skills so that when the main piece of coursework is carried out in Year 11, pupils feel confident at selecting higher level skills in order to gain maximum marks. Secondly, each recipe has a skill/method behind it which is highlighted within the theory side of the course. For example, pupils need to know how yeast works within a bread recipe. Through making a product like bread, the theory side of the course is reinforced and the pupil is more likely to remember it.

Pantry ingredients provided:

If a recipe calls for the following; salt/pepper/ baking powder/bicarbonate of soda/oil (less than 10ml) this can be provided by school without charge

Practical details:

Each week, Year 9 and Year 10 will complete a practical lesson on a Monday. The recipes follow the suggested requirements from the OCR exam board.

Policy for ingredients:

If a pupils forgets/fails to bring in ingredients they will complete written work. If surplus ingredients are available the pupil will be able to cook, however, this cannot be guaranteed. School stocks a small number of pantry ingredients (oil/flour etc.) but does not regularly stock fresh produce (meat/vegetables etc.).Some weeks the school will provide the ingredients, however, most of the time pupils are expected to provide it. Check the website for details. Any problems with obtaining ingredients please see Mrs Cooke/Mrs Bond ASAP.Each week there will be a suggested recipe link. However, pupils are able to adapt the recipe or find another that suits them/their family.

Date Recipe School or pupil provides ingredients? Objective Method Link you MUST look at before the lesson to know the method
7th Jan 2019 N/A N/A N/A N/A N/A
14th Jan 2019 Jam tarts School Can I understand the method of shortening in pastry? Shortening https://www.bbcgoodfood.com/recipes/valentines-day-jam-tarts


21st Jan 2019 Mayonnaise School Can I understand the method of Emulsification?

Emulsifying https://www.theguardian.com/lifeandstyle/2018/apr/12/felicity-cloake-masterclass-mayonnaise-recipe


28th Jan 2019 Flaky pastry School Can I understand what plasticity is? Plasticity https://www.deliaonline.com/recipes/collections/quick-and-easy-recipes/quick-flaky-pastry


4th Feb 2019 Eggs benedict School Can I understand the method of Emulsification?


Emulsifying https://www.bbcgoodfood.com/recipes/3921/dead-good-hollandaise-


11th Feb 2019 Free choice- an afternoon tea recipe

*remember it must be made within the hour

Pupil Can I create a suitable recipe to serve within an afternoon tea? Mixed N/A