Food Technology KS4

GCSE The students will follow the OCR Food course, providing them with opportunities to design, make and evaluate products. The students will be expected to work independently to cook products they have developed of for themselves. The making and paperwork part of the course is worth 60% of the students’ final grade. At the end of the course, the students will sit a 1 ½ hour exam for the final 40% of their marks.


What is GCSE Food about?

  • The enjoyment of preparation and making of food products
  • Understanding ingredients, food preparation and nutrition
  • Understanding the design process relating to food products
  • Understanding the use of tools and equipment in food preparation, including health and safety and industrial practice

Who might enjoy this course?

Anyone with an interest in the theory of all food matters and those prepared to bring in ingredients to make a range of food dishes.

Coursework and exams?

There is one exam at the end of the course, consisting of written answers as well as drawn designing elements. This assesses learning throughout the two year course. This makes up 40% of the final GCSE grade. There are two pieces of coursework (controlled assessments). These involve investigating existing food products, generating creative ideas, making products using a range of skills and processes and evaluating the work. There is a substantial written element involved in the coursework. This makes up 60% of the final GCSE grade.

Are there any other tests?

‘Mock’ exams in school: one in Year 10 and one in Year 11.

What other skills will the course develop?

Practical skills and confidence to prepare foods in a safe and hygienic way. Problem solving strategies, abilities to generate creative ideas as well as project management skills.

What next with GCSE Food?

Success in GCSE Food can progress to a range of other subjects at school or college at the end of Year 11. These include a range of BTEC, Diplomas and apprenticeships courses aimed at the Food and Drink industries.