Food and nutrition issues in relation to nutrition, diet and health throughout life; factors affecting consumer choice; the nutritional, physical, chemical and sensory properties of foods in storage, preparation and cooking; food hygiene; safety; and techniques and skills used in food storage, preparation and cooking.

Assessment: Made up of three units:

Unit 1: Coursework : Food and Nutrition Short Tasks – 30%

·         Candidates complete three short tasks of which are set OCR tasks.

·         All three tasks should demonstrate different practical skills and knowledge.

Unit 2: Coursework: Food Study Task – 30%

·       Candidates complete one Food Study Task which will assess a variety of skills.

·       Candidates will choose a set OCR theme as a basis for the study.

Unit 3: 1 hour 30 mins written paper: Principles of Food and Nutrition – 40%

Candidates are required to answer five compulsory questions including short answers and free-response formats.

Questions will cover all aspects of the specification content.

·         Nutrition and health

·         Food commodities

·         Meal planning

·         Food preparation and cooking

·         Food safety and preservation

·         Consumer education