specification overview
OCR GCSE Food Preparation and Nutrition (J309) is a single-tier linear qualification with one 1h 30m written paper (100 marks, 50%) plus two non-exam assessments: the Food Investigation Task (45 marks, 15%) and the Food Preparation Task (105 marks, 35%, culminating in a 3-hour practical exam producing three dishes). Both NEAs use OCR-released contextual briefs, internally marked and externally moderated.
subject content
A. Nutrition
Paper 1, NEAs- Macronutrients and micronutrients: sources, functions, deficiencies
- Nutritional needs across life stages and dietary conditions
B. Food (food provenance and food choice)
Paper 1- Factors affecting food choice (cost, availability, ethics, culture, religion), labelling and marketing
- Food provenance: food miles, seasonality, sustainability, primary/secondary/tertiary processing
C. Cooking and food preparation
Paper 1, NEAs- Cooking methods and effects on nutrients and sensory qualities
- Functional properties of ingredients (protein, sugar, fat, starch)
D. Skills requirements (preparation and cooking techniques)
Paper 1, NEA 2- Practical preparation and cooking techniques across a range of dishes
- Preparation and cooking techniques: knife skills, sauce making, setting mixtures, raising agents, dough and pastry work
NEA1. NEA 1: Food Investigation Task
NEA- Scientific investigation of a food-related task
- Written report with hypothesis, method, results, analysis, conclusion
NEA2. NEA 2: Food Preparation Task
NEA- 3-hour practical exam preparing 3 dishes for a specific context
- Portfolio: research, planning, cooking (photos), evaluation
assessment structure
| Paper | What's assessed | Length | Marks | Weight | Question types |
|---|---|---|---|---|---|
| Paper 1 (Food Preparation and Nutrition) | All 4 content areas (A-D): Nutrition; Food (provenance and choice); Cooking and food preparation; Skills requirements | 1h 30m | 100 | 50% | Ten compulsory questions, including structured and free-response questions, some with stimulus material; synoptic questions are included |
| NEA 1 (Food Investigation Task) | Scientific investigation of a food-related question | ~10 hours | 45 | 15% | Written report on hypothesis, method, results, analysis, conclusion. Internally marked, moderated by OCR |
| NEA 2 (Food Preparation Task) | Practical exam: prepare 3 dishes for a specific context | ~20 hours (including 3h practical) | 105 | 35% | Portfolio (research, planning, evaluation) plus photographic evidence of practical cooking. Internally marked, moderated by OCR |
OCR releases the Food Investigation Task brief on 1 September and the Food Preparation Task brief on 1 November of the exam year. NEA 1 (food science) is completed autumn term; NEA 2 (practical) runs January to March, culminating in a 3-hour practical exam.
assessment objectives
| AO | What it means | Overall |
|---|---|---|
| AO1 | Demonstrate knowledge and understanding of nutrition, food, cooking and preparation. | 20% |
| AO2 | Apply knowledge and understanding of nutrition, food, cooking and preparation. | 30% |
| AO3 | Plan, prepare, cook and present dishes, combining appropriate techniques. | 30% |
| AO4 | Analyse and evaluate different aspects of nutrition, food, cooking and preparation, including food made by themselves and others. | 20% |
key tips for success
Start NEA 1 in September
NEA 1 releases 1 September. Start early: pick an investigation question, plan method, run trials with photos and results tables, write up carefully.
Practise 3-hour cooking
NEA 2 practical is a 3-hour exam producing 3 dishes. Practise time-planning: prep everything first, cook in parallel, plate on time. Do full timed rehearsals before the real thing.
Learn nutrition across life stages
Paper 1 tests nutritional needs from infants through elderly. Learn key nutrients per life stage, typical deficiency risks and dietary conditions (diabetes, coeliac, allergies).
Master functional properties
Paper 1 tests functional properties: protein denaturation, gelatinisation, aeration, emulsification, caramelisation. Learn examples of each with named dishes.
Practise sensory description
NEA 2 rewards clear sensory description (crispy, crumbly, tangy, umami). Learn ~20 sensory adjectives you can apply to dishes.
Choose complementary techniques for NEA 2
NEA 2 rewards range. Pick 3 dishes that together show pastry, protein cookery, sauce-making, presentation. Don't pick 3 similar dishes.
Where to next
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