OCR GCSE Food Preparation & Nutrition specification (J309)
Understanding the exam specification is key to doing well in your OCR GCSE Food Preparation & Nutrition exam. It lays out exactly what you need to learn, how you'll be assessed, and what skills the examiners seek. Whether you're working through the course for the first time or revising for your final exams, the specification helps you stay focused and confident in your preparation.
We've included helpful revision tools to support you in putting the specification into practice. Wherever you're starting from, you'll find everything you need to feel prepared, from the official specification to high-quality resources designed to help you succeed.
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In the next section, you'll find a simplified summary of the official OCR GCSE Food Preparation & Nutrition specification, along with a breakdown of key topics, assessment structure, and useful study resources. We've also included links to topic-level guides and revision tools to help you put the specification into practice.
Contents
Disclaimer
This page includes a summary of the official OCR GCSE Food Preparation & Nutrition (J309) specification, provided to support your revision. While we've made every effort to ensure accuracy, Save My Exams is not affiliated with the awarding body.
For the most complete and up-to-date information, we strongly recommend consulting the official OCR specification PDF.
Specification overview
The OCR GCSE in Food Preparation & Nutrition enables learners to develop practical cooking skills and a sound understanding of nutrition, food science, food provenance and safety. The course encourages students to explore the links between diet, health and wellbeing, preparing them to make informed choices and apply principles of sustainable food production. Learners build a wide range of culinary techniques while applying their knowledge to solve food-related challenges. With a focus on practical application, the qualification helps learners to understand the socio-economic and cultural factors influencing food and equips them for further study or careers in food, catering, and health sectors:contentReference[oaicite:0]{index=0}.
Subject content breakdown
Section A: Nutrition
- Balanced diet, energy balance, BMR and PAL.
- Macronutrients: protein, fat, carbohydrates – types, sources, functions, deficiencies.
- Micronutrients: vitamins (A, B group, C, D, E, K), minerals (calcium, iron, sodium, etc.) – sources and functions.
- Dietary needs for different life stages and groups; modifying meals; dietary reference values.
Section B: Food (Provenance and Choice)
- Food sources: growing, rearing, catching; sustainability and ethical issues.
- Food processing: primary (e.g. milling, heat treatment), secondary (e.g. bread, cheese); preservation methods.
- Food security, Fairtrade, GM foods, food waste and carbon footprint.
- Technological developments, additives, new/emerging foods.
- Culinary traditions (British and two international cuisines); cultural, religious and ethical influences.
Section C: Cooking and Food Preparation
- Cooking reasons, methods (heat transfer), impact on nutrition and sensory properties.
- Functional/chemical properties: carbs (gelatinisation, caramelisation), fats (shortening, emulsification), proteins (coagulation), raising agents, fruit/veg changes.
- Sensory analysis, food safety (microorganisms, storage, preparation and cross-contamination).
Section D: Skills Requirements
- Knife skills, preparation techniques (e.g. marinating, shaping), cooking methods (boiling, baking, frying).
- Making sauces, setting mixtures, using raising agents.
- Dough preparation, sensory manipulation, garnishing and presentation.
Assessment structure
Food Preparation and Nutrition (01)
- 1 hour 30 minutes written exam, 50% of GCSE.
- Covers content from all sections (A–D).
- Includes 10 compulsory structured and free-response questions with synoptic elements.
Food Investigation Task (02 or 03)
- Non-examined assessment, 15% of GCSE.
- Written report (1500–2000 words) exploring the scientific properties of ingredients via practical experimentation.
- Evidence: plan, results, analysis, evaluation and photos.
Food Preparation Task (04 or 05)
- Non-examined assessment, 35% of GCSE.
- Prepare, cook and present 3 dishes in 3 hours with planning and evaluation.
- Evidence: time plan, photographic journal, sensory testing, justification and evaluation.
Assessment Objectives
- AO1: Knowledge and understanding – 20%
- AO2: Application – 30%
- AO3: Plan, prepare, cook, present – 30%
- AO4: Analyse and evaluate – 20%
Total qualification time
- 140 hours (guided learning: 120–140 hours):contentReference[oaicite:1]{index=1}.
Key tips for success
Doing well in your OCR GCSE Food Preparation & Nutrition isn't just about how much you study, but how you study. Here are a few proven tips to help you stay on track
- Start with a clear plan: Break the subject into topics and create a revision schedule that allows enough time for each. Start early to avoid last-minute stress.
- Focus on understanding, not memorising: Use our revision notes to build a strong foundation in each topic, making sure you actually understand the material.
- Practise regularly: Attempt past papers to familiarise yourself with the exam format and timing. Mark your answers to see how close you are to full marks.
- Be strategic with your revision: Use exam questions by topic to focus on weaker areas, and flashcards to reinforce important facts and terminology.
- Learn from mistakes: Whether it's from mock exams or practice questions, spend time reviewing what went wrong and why. This helps prevent repeat mistakes in the real exam.
- Stay balanced: Don't forget to take regular breaks, eat well, and get enough sleep, a healthy routine makes revision much more effective.
With the right approach and consistent practice, you'll build confidence and improve your chances of exam success.
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