GCSE Food Preparation & Nutrition (Food Tech) Tuition — Enrol Now

Improve your grades in GCSE Food Preparation & Nutrition (Food Tech) with tuition that builds your confidence in theory, upgrades your coursework, and helps you perform better in practicals. We focus on what actually gets marks: strong food science knowledge, smart evaluation, and clear evidence in your NEA work.

Food Tech is not just cooking—it’s nutrition, food science, processes, safety, planning, and evaluation. We help you understand the content, write higher-mark coursework (NEA1/NEA2), and develop practical skills with a clear plan—so everything feels organised and achievable.

I didn’t know how to write my investigation properly. My write-up became clearer, my evaluation improved, and my teacher said it was my best work all year.
AishaYear 11 (Grade 4 → 7)
I kept losing marks on food science questions. Now I know how to explain reactions like gelatinisation and denaturation properly
TomYear 10 (Confidence boost in 6 weeks)
The structure is brilliant. Each session has a clear goal, and the coursework improved without stress.
Sophie LParent of Year 11 student

Quick Quiz (3 Questions)

1) Which nutrient is the body’s main source of energy?




2) What does “cross-contamination” mean?




3) What happens when protein denatures?




How we teach GCSE Food tech

Coursework (NEA) Support

1) NEA1: Food Investigation Task (Food Science)

What you’ll learn: planning investigations, variables, data collection, graphs, conclusions, and evaluation.
How we help:

  • Turn your investigation into a clear experiment with independent/dependent/control variables

  • Improve your results section (tables, graphs, photos, accuracy)

  • Write high-mark conclusions: what happened, why (food science), and what it means

2) Food Science You Can Explain (Not Just Name)

What you’ll learn: gelatinisation, caramelisation, coagulation, denaturation, aeration, emulsification, enzymic browning, shortening, gluten formation.
How we help:

  • Simple explanations linked to real dishes (so it sticks)

  • “Process → change → outcome” paragraph structure for exam/NEA answers

  • Common question practice: explaining texture, structure, and function of ingredients

3) NEA2: Food Preparation Task (Menu + Practical + Portfolio)

What you’ll learn: choosing dishes, planning, time plans, skill demonstration, presentation, costing, evaluation.
How we help:

  • Select dishes that show high-skill marks and match your brief

  • Create a realistic time plan that works under exam conditions

  • Improve your portfolio quality: photos, annotations, sensory testing, and reflection

4) Food Hygiene, Safety & Risk Assessments

What you’ll learn: bacteria, conditions for growth, temperature control, safe storage, HACCP-style thinking, allergens.
How we help:

  • Write risk assessments that are specific and credible (not generic)

  • Teach “hazard → risk → control measure” so you hit mark schemes

  • Make safety second-nature for practical success

Exam Paper Support (Theory + Application)

5) Nutrition & Health

What you’ll learn: macro/micronutrients, energy, diet-related disease, life stages, deficiency/excess, fibre and hydration.
How we help:

  • Easy recall tools for nutrients + functions + sources

  • Case-study questions: adapting diets for life stages and needs

  • How to justify choices using nutrition science (high-mark skill)

6) Food Provenance & Production

What you’ll learn: where food comes from, seasonality, British vs imported, sustainability, ethical/environmental issues, food miles.
How we help:

  • Balanced evaluation answers (pros/cons + conclusion)

  • Linking provenance to menu planning decisions

  • Strong vocabulary that boosts marks without waffle

7) Cooking Methods, Ingredients & Functional Properties

What you’ll learn: heat transfer, cooking methods, raising agents, sauces, pastry types, meat/fish handling, plant-based proteins.
How we help:

  • “Ingredient function” answers (what it does + why it matters)

  • Clear explanations for common processes (sauce thickening, pastry texture, gluten control)

  • Short-answer drills that improve accuracy under time pressure

8) Planning, Costs, Waste & Presentation

What you’ll learn: portioning, budgeting, reducing waste, sensory testing, plating, time management.
How we help:

  • Costing tables and smart substitutions

  • Evaluation that sounds analytical (not “it was nice”)

  • Presentation tips that are realistic and mark-focused

Key
statistics

grades average improvement after 10–12 weeks of consistent tuition
+ 0
of students improve their food science explanations within 4–6 sessions
0 %
faster coursework progress with weekly targets and clear checklists
0 x

Your questions answered

Common questions

Yes—completely. We guide your planning, improve your structure and writing, and help you present evidence properly. All work stays yours.

Yes—AQA is the main GCSE Food spec. We tailor support to your school’s task briefs and marking criteria.

That’s common. We’ll strengthen your food science and nutrition explanations and teach you how to answer exam questions clearly.

We pick dishes that match the brief and show a wide range of skills (knife work, sauces, pastry, cookery methods, presentation) to maximise marks.

Evidence. We show you how to evaluate using sensory testing, photos, results, and specific improvements linked to the brief and food science.

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