Syllabus: Cambridge IGCSE® Food & Nutrition 0648
Syllabus: Cambridge IGCSE® Food & Nutrition 0648
Syllabus: Cambridge IGCSE® Food & Nutrition 0648
Cambridge IGCSE®
Food & Nutrition 0648
For examination in June and November 2020, 2021 and 2022.
Version 2
Changes to the syllabus for 2020, 2021 and 2022
The syllabus has been updated. The latest syllabus is version 2, published February 2018.
Changes have been made to section 6.3 (Serving and appearance) and section 6.5 to specify that
centres should provide colour photographs as hard copy for moderation purposes.
Changes to version 2 of the syllabus are indicated by double black vertical lines either side of the text.
Significant changes to version 1 of the syllabus are indicated by black vertical lines either side of the
text.
You are strongly advised to read the whole syllabus before planning your teaching programme.
Cambridge Assessment International Education is part of the Cambridge Assessment Group. Cambridge Assessment is
the brand name of the University of Cambridge Local Examinations Syndicate (UCLES), which itself is a department of the
University of Cambridge.
UCLES retains the copyright on all its publications. Registered centres are permitted to copy material from this booklet for
their own internal use. However, we cannot give permission to centres to photocopy any material that is acknowledged to a
third party even for internal use within a centre.
Contents
1. Introduction..................................................................................................................... 2
1.2 Why choose Cambridge IGCSE?
1.3 Why choose Cambridge IGCSE Food & Nutrition?
1.4 Cambridge ICE (International Certificate of Education)
1.5 How can I find out more?
2. Teacher support............................................................................................................... 5
2.1 Support materials
2.2 Endorsed resources
2.3 Training
3. Assessment at a glance.................................................................................................. 6
5. Syllabus content............................................................................................................ 11
6. Practical Test................................................................................................................. 14
6.1 Role of the Practical Examiner
6.2 Practical Test administration
6.3 Generic mark scheme
6.4 Practical Test Working Mark Sheet
6.5 Practical Test Summary Mark Sheet
6.6 Note on internal moderation
7. Other information.......................................................................................................... 20
Introduction
1. Introduction
Our international qualifications are recognised by the world’s best universities and employers, giving
students a wide range of options in their education and career. As a not-for-profit organisation, we devote
our resources to delivering high-quality educational programmes that can unlock learners’ potential.
Our programmes and qualifications set the global standard for international education. They are created
by subject experts, rooted in academic rigour and reflect the latest educational research. They provide a
strong platform for students to progress from one stage to the next, and are well supported by teaching and
learning resources.
Every year, nearly a million Cambridge learners from 10 000 schools in 160 countries prepare for their future
with an international education from Cambridge International.
Cambridge learners
Our mission is to provide educational benefit through provision of international programmes and
qualifications for school education and to be the world leader in this field. Together with schools, we
develop Cambridge learners who are:
• confident in working with information and ideas – their own and those of others
• responsible for themselves, responsive to and respectful of others
• reflective as learners, developing their ability to learn
• innovative and equipped for new and future challenges
• engaged intellectually and socially, ready to make a difference.
Recognition
Cambridge IGCSE is recognised by leading universities and employers worldwide, and is an international
passport to progression and success. It provides a solid foundation for moving on to higher level studies.
UK NARIC, the national agency in the UK for the recognition and comparison of international qualifications
and skills, has carried out an independent benchmarking study of Cambridge IGCSE and found it to be
comparable to the standard of GCSE in the UK. This means students can be confident that their Cambridge
IGCSE qualifications are accepted as equivalent to UK GCSEs by leading universities worldwide.
2 Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022.
Introduction
Our systems for managing the provision of international qualifications and education programmes
for learners aged 5 to 19 are certified as meeting the internationally recognised standard for quality
management, ISO 9001:2008. Learn more at www.cambridgeinternational.org/ISO9001
Our aim is to balance knowledge, understanding and skills in our programmes and qualifications to enable
students to become effective learners and to provide a solid foundation for their continuing educational
journey.
Through our professional development courses and our support materials for Cambridge IGCSEs, we
provide the tools to enable teachers to prepare students to the best of their ability and work with us in the
pursuit of excellence in education.
Cambridge IGCSEs are considered to be an excellent preparation for Cambridge International AS & A Levels,
the Cambridge AICE (Advanced International Certificate of Education) Diploma, Cambridge Pre-U, and other
education programmes, such as the US Advanced Placement program and the International Baccalaureate
Diploma programme. Learn more about Cambridge IGCSEs at www.cambridgeinternational.org/igcse
Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022. 3
Introduction
• the ability to organise and manage family food resources and to use food resources effectively in
everyday life
• knowledge of safety and hygiene requirements.
Cambridge IGCSE Food & Nutrition is an ideal foundation for further study at Cambridge International
A Level, and the skills learnt can also be used in other areas of study and in everyday life. See
www.cambridgeinternational.org for a full list of the qualifications you can take.
Prior learning
Candidates beginning this course are not expected to have studied food and nutrition previously.
Progression
Cambridge IGCSE Certificates are general qualifications that enable candidates to progress either directly to
employment, or to proceed to further qualifications.
Candidates who are awarded grades A* to C in Cambridge IGCSE Food & Nutrition are well prepared to
follow courses leading to Cambridge International A Level Food Studies, or the equivalent.
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Teacher support
2. Teacher support
For teachers at registered Cambridge schools a range of additional support materials for specific syllabuses
is available from the School Support Hub. Go to www.cambridgeinternational.org/support (username and
password required). If you do not have access, speak to the Teacher Support coordinator at your school.
We have resource lists which can be filtered to show all resources, or just those which are endorsed by
Cambridge International. The resource lists include further suggestions for resources to support teaching.
See www.cambridgeinternational.org/i-want-to/resource-centre for further information.
2.3 Training
We offer a range of support activities for teachers to ensure they have the relevant knowledge and skills to
deliver our qualifications. See www.cambridgeinternational.org/events for further information.
Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022. 5
Assessment at a glance
3. Assessment at a glance
For the Cambridge IGCSE Food & Nutrition, candidates take two compulsory components: Paper 1 Theory
and Paper 2 Practical Test.
Written paper consisting of short-answer questions, structured questions and open-ended essay
questions.
100 marks
Paper 2 Practical Test 2 hours 30 minutes with Planning Session of 1 hour 30 minutes
Candidates have a Planning Session of 1 hour 30 minutes one week before the Practical Test of
2 hours 30 minutes.
At the start of the Planning Session, candidates are given their allocated test question (as detailed in
the Confidential Instructions) and three Preparation Sheets. At the end of the Planning Session, all
three Preparation Sheets are returned to the Practical Examiner.
At the start of the Practical Test the Preparation Sheets are returned to the candidate.
100 marks
Availability
This syllabus is examined in the June and November examination series.
Centres in the UK that receive government funding are advised to consult the Cambridge International
website www.cambridgeinternational.org for the latest information before beginning to teach this
syllabus.
Please note that Cambridge IGCSE, Cambridge IGCSE (9–1) and Cambridge O Level syllabuses are at the
same level.
6 Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022.
Syllabus aims and assessment objectives
Food and nutrition gives candidates the chance to develop their knowledge and skills in an area that is
relevant to their own lives and also through understanding where food and nutrition fits in the modern,
changing, multi-cultural society. Candidates must apply knowledge gained from the food and nutrition
syllabus and use practical skills in a way that keeps in mind factors such as personal/family needs and
lifestyles, available money and foodstuffs, and how diet relates to health.
The centre should be satisfied that there are appropriate facilities and equipment for the practical
component of the assessment. Each candidate should have sole use of a European-type cooker or stove,
a range of basic cooking equipment and access to labour-saving equipment during the Practical Test.
Basic Equipment
Bowls, scales, measuring equipment, various knives for different purposes, various spoons and spatulas,
baking tins, cake tins, greaseproof paper, etc.
Specialised Equipment
Hand whisk, draining spoons, graters, pressure cookers, etc.
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Syllabus aims and assessment objectives
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Syllabus aims and assessment objectives
Grade A
To achieve an A grade, a candidate must show:
• critical awareness and intelligent understanding of the scientific and practical concepts in the syllabus
• excellent ability to select appropriate dishes and organise time
• a good variety of skills needed for preparation.
Grade C
To achieve a C grade, a candidate must show:
• some critical awareness and understanding of the scientific and practical concepts in the syllabus
• reasonable ability to select appropriate dishes and organise time
• some skills needed for preparation.
Grade F
To achieve an F grade, a candidate must show:
• some theoretical and practical understanding of the concepts in the syllabus
• some ability to select appropriate dishes
• some knowledge of skills needed for preparation.
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Syllabus aims and assessment objectives
4.5 Notes
1. During the Practical Test, centres must allow enough space and satisfactory equipment for each
candidate. Each candidate must have sole use of one European-type cooker or stove.
2. The generic content of the Practical Test mark scheme is in section 6.3. Practical Examiners must record
the marks available and the marks awarded on the Practical Test Working Mark Sheet (see section 6.4).
The final marks that the Practical Examiner awards must reflect the requirements of the specific tasks
given in each examination series.
3. The assessment objectives are weighted to show their relative importance. The weightings do not give
a precise statement of the number of marks allocated to particular assessment objectives.
10 Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022.
Syllabus content
5. Syllabus content
Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022. 11
Syllabus content
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Syllabus content
Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022. 13
Practical Test
6. Practical Test
Candidates are given specific test questions according to the Confidential Instructions. They are expected to
complete three Preparation Sheets within the planning time limit of 1 hour 30 minutes.
On the day of the Planning Session for the Practical Test, each candidate is given the specific test chosen
for them and three Preparation Sheets:
• Choice and Recipes
• Time Plan
• Shopping List } Plan of Work
The Preparation Sheets and the instructions for completion must be downloaded from
www.cambridgeinternational.org/samples. A copy must be made of each sheet completed by the
candidate, one for the Practical Examiner and one for use by the candidate in the Practical Test.
Time Plan
Candidates must show clearly how they plan to cook their chosen dishes within the time limit of 2 hours 30
minutes. For each dish, they must include methods, cooking times, temperatures, washing up and serving
details. They must show a sensible sequence for serving the dishes (hot, if required) at the end of the test
time. Candidates should list any special points such as special tools, preparation methods and consistencies.
Shopping List
Candidates must list the correct total quantities of all ingredients in the sections for the different types of
foods. In the section for special equipment, they should list items such as cooking dishes, serving dishes, etc.
At the end of the Planning Session, the centre should photocopy the sheets. Centres should keep the
original of all three sheets securely and should make them available to the Practical Examiner. The Practical
Examiner must mark these sheets before the actual cooking.
Centres should keep the Preparation Sheets securely. The duplicate copies should be returned to the
candidates on the day of the Practical Test so that they can be used during cooking. The duplicate sheets
must be collected in at the end of the Practical Test and held securely at the centre until the publication of
results.
Centres should give the copy of the Shopping List to the teacher as soon as possible, so that he or she can
order ingredients for each candidate.
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Practical Test
To pass, a candidate must work systematically, using a reasonable degree of skill, good methods and
sound recipes. At least half of the resulting dishes should be of a good standard – well served, with good
appearance, consistency, texture and flavour. If the main dishes of the test are inedible, then a pass result
should not be given.
Allocation of marks
Practical Examiners should record the marks on the Practical Test Working Mark Sheet.
Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022. 15
Practical Test
Candidates should choose quantities that are appropriate for the number being served.
Examiners should give credit for variety in texture and for inclusion of local fruit and vegetables.
Plan of Work
Time Plan (maximum 23 marks)
1. Candidates should give a logical sequence of work, from the beginning of the test to final
serving, with each item followed through to serving stage. This is the most important part
of the plan. Candidates should be able to show that they know exactly what they are going
to do throughout the test time and must write it down in clear order, with enough time
given to each section. (10 marks)
2. Candidates must indicate the method for each dish clearly: for example, make cake –
creaming method; make sauce – roux method. (5 marks)
3. Candidates must give the oven temperature needed for each dish and the cooking time
(although this can be included in the Choice section). (3 marks)
4. Candidates should allow time for cleaning and dish-washing at convenient points in the
plan (not necessarily after every dish). (3 marks)
5. Candidates should show the time that they have allowed for serving meals, in the correct
order of courses. They do not need to give detailed timing – it is better for them to give a
sensible guide. (2 marks)
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Practical Test
Practical Examiners should consider the following points when deciding on this mark. Cambridge
International has provided these sections to guide the Practical Examiner in choosing the total mark for
this section.
(a) The candidate’s general approach should be business-like and confident, and should show
that she/he has knowledge and clear understanding of the recipes and methods being used,
as well as good timing and organisation throughout the test. (5 marks)
(b) Manipulation – correct use of tools, skill in handling mixtures, and large and small equipment.
Correct preparation of fish, meat, vegetables, fruit, seasonings and flavourings, etc. Note that
the maximum mark available for manipulation should be reduced for low-skilled dishes. (20 marks)
(c) Judgement of consistencies of various mixtures (for example, scone mixtures, cake mixture, etc.)
before actual cooking. (10 marks)
(d) Good hygienic methods and economy in using fuel and food. (5 + 5 marks)
(e) Oven management – control of heat on top of the stove. Knowledge of correct oven temperatures
and positioning of dishes in the oven. Control of heat in microwave ovens, grills and deep-fat fryers.
(5 marks)
(f) Tidy and methodical work throughout. If a candidate is extremely untidy, then the Practical
Examiner can take off more than 5 marks. If this happens, the examiner should make a comment
on the Practical Test Working Mark Sheet. (5 marks)
When assessing the quality of finished dishes, Practical Examiners should add comments on the
Practical Test Working Mark Sheet about the flavour, texture and edibility of each dish.
Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022. 17
Practical Test
Appearance – attractive presentation, tasteful garnishing and decoration. Cleanliness of dishes and
tablecloth. Correct use of doilies and dish papers. Suitable, simple flower arrangement.
One hard copy of a good quality colour photograph of each candidate’s serving table with completed
dishes is required for moderating purposes.
Important note: Examiners must scale the raw mark out of 150 to a mark out of 100.
6.4
Practical Test Working Mark Sheet
1. Use one copy for each candidate.
2. Mark the three planning sheets before the actual cooking, using the specific mark scheme for Choice
and the generic mark scheme. Transfer these marks to the Planning section of the Practical Test
Working Mark Sheet. Give comments/annotation to explain how you have awarded marks.
3. Record on the Practical Test Working Mark Sheet the maximum mark available for the Quality/Results of
each dish, taking into account the correct choice of dishes and level of skill shown.
4. While the candidates are cooking the dishes that they have planned, complete the Method of
working, Quality/Results and Serving and appearance sections, using the specific mark scheme for
Quality/Results and the generic mark scheme. It is particularly important that you include comments/
annotation in these sections to support the marks you have awarded.
The Practical Test Working Mark Sheet and the instructions for completion must be downloaded from
www.cambridgeinternational.org/samples
The Practical Test Summary Mark Sheet and the instructions for completion must be downloaded from
www.cambridgeinternational.org/samples
Send the following items to Cambridge International, immediately after all the practical sessions have been
completed:
• marked original copies of the candidates’ Preparation Sheets
• one completed Practical Test Working Mark Sheet per candidate
• one copy of the Practical Test Summary Mark Sheet per centre
• the Practical Examiner’s report for each practical session held (supplied with the Confidential
Instructions)
• a hard copy of a good quality colour photograph of each candidate’s serving table with completed dishes
labelled with the candidate’s number, name and test number.
You can find more detailed information about the Practical Test in the Practical Test Handbook.
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Practical Test
The internally moderated marks for all candidates must be recorded on the Practical Test Summary
Mark Sheet. This form, and the instructions for completing it, must be downloaded from
www.cambridgeinternational.org/samples. The database will ask you for the syllabus code, (i.e. 0648),
and your centre number, after which it will take you to the correct form. Follow the instructions when
completing the form.
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Other information
7. Other information
The standard assessment arrangements may present unnecessary barriers for candidates with disabilities
or learning difficulties. Arrangements can be put in place for these candidates to enable them to access the
assessments and receive recognition of their attainment. Access arrangements will not be agreed if they
give candidates an unfair advantage over others or if they compromise the standards being assessed.
Candidates who are unable to access the assessment of any component may be eligible to receive an
award based on the parts of the assessment they have taken.
Information on access arrangements is found in the Cambridge Handbook which can be downloaded from
the website www.cambridgeinternational.org/examsofficers
Language
This syllabus and the associated assessment materials are available in English only.
Exam administration
To keep our exams secure, we produce question papers for different areas of the world, known as
‘administrative zones’. We allocate all Cambridge schools to one administrative zone determined by their
location. Each zone has a specific timetable. Some of our syllabuses offer candidates different assessment
options. An entry option code is used to identify the components the candidate will take relevant to the
administrative zone and the available assessment options.
20 Cambridge IGCSE Food & Nutrition 0648. Syllabus for examination 2020, 2021 and 2022.
‘While studying Cambridge IGCSE and Cambridge International A Levels, students broaden their horizons
through a global perspective and develop a lasting passion for learning.’
Zhai Xiaoning, Deputy Principal, The High School Affiliated to Renmin University of China