The GCSE content states that students must demonstrate knowledge and understanding of:

  • Where and how foods are grown, reared or caught and the primary and secondary stages of processing and production
  • How processing affects the sensory and nutritional properties of ingredients
  • The impact of food and security on the environment, local and global markets and communities
  • Technological developments that claim to support better health and food production, including fortification and modified foods with health benefits and the efficacy of these
  • The development of culinary traditions in British and two international cuisines, their distinctive features and characteristics, traditional and modern variations of recipes cooking methods, presentation and eating patterns.