Food & Nutrition (0648)
About Course
Cambridge IGCSE™ Food & Nutrition (0648) is an internationally recognised qualification designed primarily for learners aged 14–16, although students of other ages may take it. No previous study of Food & Nutrition is expected, but learners should have followed a broad lower-secondary curriculum or equivalent. The syllabus recommends approximately 130 guided learning hours, typically completed over about one academic year. Assessment consists of two components, normally completed within one examination series, developing both theoretical understanding and practical food-related skills.
You will explore nutrition, digestion, dietary needs, meal planning, food composition, cooking principles, food preparation, hygiene, preservation, kitchen organisation, equipment and safety. You will learn to apply nutritional knowledge when making food choices, planning meals for different people and circumstances, managing resources and preparing food safely and effectively. Practical work develops accurate measurement, organisation, decision-making and food-preparation skills. The qualification provides a strong foundation for further study in food, nutrition and related fields, while developing transferable skills relevant to further education and careers involving food, health, practical preparation and resource management.
At Polymath Institute, your study partner, you learn through a structured digital platform with syllabus-aligned lessons, guided practice, topic exercises, quizzes and regular assessments. Past-paper practice and mock exams help you develop examination technique, while focused revision allows you to strengthen weaker areas before your final assessments. Progress tracking helps you understand what you have mastered and how examination-ready you are. You can learn at your own pace, revisit lessons whenever necessary and receive 24/7 tutoring support throughout your studies. Practical activities reinforce food-preparation, planning, hygiene and decision-making skills, while targeted exam preparation helps you work towards higher grades and connect your learning with further education, professional skills and future career pathways.
What Will You Learn?
- Explain nutritional principles, dietary requirements and relationships between diet and health.
- Apply food knowledge to plan balanced meals for different individual needs.
- Analyse information and solve practical food, nutrition and resource-management problems.
- Demonstrate safe, hygienic and efficient food preparation using appropriate equipment.
- Apply effective examination techniques to structured and extended-response theory questions.
- Complete past papers and mock practical assessments under examination-style conditions.
- Evaluate your performance and address weaknesses when working towards higher grades.
- Develop planning, organisation and decision-making skills for further study and careers.
Course Content
Syllabus Overview – Food & Nutrition 0648
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Course Introduction
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Textbooks and resources
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Set your study goals and strategy
Crash Course and Eligibility Assessment
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Nutritional terms
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Nutritive value of food
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Digestion and absorption
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Meal Planning and Dietary Guidelines
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Composition and Value of the Main Foods in the Diet
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Cooking of Food
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Convenience Foods
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Basic Proportions and Methods of Making
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Raising Agents
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Food Spoilage and Hygiene
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Food Preservation
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Kitchen Planning
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Kitchen Equipment
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Kitchen Safety and First Aid
Module 01: Nutritional Terms
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Diet
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Balanced diet
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Metabolism
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Malnutrition
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Undernutrition
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Overnutrition
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Deficiency disease
Module 02: Nutritive Value of Foods
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Proteins
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Carbohydrates
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Fats
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Vitamins
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Mineral elements
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Water
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Sources and uses of food energy
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Sources and functions of non-starch polysaccharide (NSP)/dietary fibre.
Module 03: Digestion and Absorption
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Digestion at each stage of the digestive system
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Enzymes as catalysts in digestion
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Role of bile in emulsifying fats
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Absorption of nutrients
Module 04: Meal Planning and Dietary Guidelines
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Factors affecting food requirements
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Planning and serving of family meals
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Meals for different ages, occupations, cultures and religions
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Special needs
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Meals for special occasions, festivals, packed meals, snacks, beverages
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Use of herbs, spices and garnishes
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Attractive presentation of food
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Terminology describing recommended dietary intakes
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Use of nutritional tools
Module 05: Composition and Value of the Main Foods in the Diet
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Dairy Products
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Eggs
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Fish
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Meat
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Soya
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Cereals: Maize, Millets, Oats, Rice and Wheat
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Fruits and Vegetables
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Pulses and Nuts
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Fats and Oils
Module 06: Cooking of Food
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Heat Transfer: Conduction, Convection and Radiation
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Moist-Heat Cooking Methods
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Dry-Heat Cooking Methods
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Microwave, Pressure and Slow Cooking
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Reasons for Cooking Food
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Sensory Properties of Food: Flavour, Taste and Texture
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Effects of Heat on Proteins, Fats and Oils
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Effects of Heat on Sugars, Starches and Vitamins
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Food Changes During Cooking: Caramelisation, Coagulation and Dextrinisation
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Browning Reactions: Enzymic Browning and the Maillard Reaction
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Gelatinisation, Rancidity and Smoking Point
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Preserving Nutritive Value During Preparation and Cooking
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Economical Use of Food, Equipment, Fuel and Labour
Module 07: Convenience Foods
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Types of Convenience Foods
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Dehydrated, Tinned and Frozen Foods
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Ready-to-Eat and Cook-Chill Foods
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Intelligent Use of Convenience Foods
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Advantages and Disadvantages of Convenience Foods
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Food Additives: Types and Functions
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Food Packaging: Types and Materials
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Advantages and Disadvantages of Food Packaging
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Food Labels: Information and Its Importance
Module 08: Basic Proportions and Methods of Making
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Basic Proportions, Measurement and Recipe Balance
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Biscuits, Cookies, Scones and Cakes
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Creaming Method
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Melting and One-Stage Methods
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Rubbing-In Method
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Whisking Method
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Shortcrust Pastry
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Flaky and Rough-Puff Pastries
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Pouring and Coating Sauces
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Roux and Blended Sauce Methods
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Thin and Coating Batters
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Sweet and Savoury Yeast Products
Module 09: Raising Agents
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Introduction to Raising Agents
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Air as a Raising Agent
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Carbon Dioxide as a Raising Agent
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Water Vapour as a Raising Agent
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Mechanical Methods of Introducing Air
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Bicarbonate of Soda
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Baking Powder
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Yeast as a Biological Raising Agent
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Choosing and Using Raising Agents in Mixtures
Module 10: Food Spoilage and Hygiene
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Causes and Signs of Food Spoilage
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Enzymic Spoilage
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Bacteria and Food Spoilage
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Yeasts and Moulds
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Personal Hygiene for Food Handlers
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Safe Food Handling and Food Hygiene
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Kitchen Hygiene and Preventing Cross-Contamination
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Food Hygiene in Shops and Markets
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Safe Food Storage at Home
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Refrigeration and Temperature Control
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Safe and Hygienic Waste Disposal
Module 11: Food Preservation
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Reasons and Principles of Food Preservation
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Reasons and Principles of Food Preservation
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Preservation by Heating: Canning and Bottling
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Preservation by Dehydration
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Preservation by Freezing
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Chemical Preservation Using Sugar, Salt and Vinegar
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Modified-Atmosphere Packaging
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Food Irradiation
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Milk Pasteurisation and Sterilisation
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Production of UHT Milk
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Evaporated, Condensed and Dried Milk
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Use of Enzymes and Bacteria in Cheese Production
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Use of Bacteria in Yoghurt Production
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Comparing Food-Preservation Methods
Module 12: Kitchen Planning
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Planning an Efficient Kitchen
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Organisation of Cooking Areas and Equipment
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Kitchen Work Surfaces: Choice, Use and Care
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Kitchen Flooring: Choice, Use and Care
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Walls and Wall Coverings: Choice and Care
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Kitchen Lighting
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Kitchen Ventilation
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Applying Kitchen-Planning Principles
Module 13: Kitchen Equipment
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Selecting, Using and Caring for Kitchen Equipment
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Modern Cookers
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Thermostatic and Automatic Time-Controlled Ovens
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Microwave Ovens
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Advantages and Disadvantages of Microwave Ovens
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Slow Electric Cookers
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Refrigerators and Freezers
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Knives and Other Small Kitchen Tools
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Pans and Cookware
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Food Processors and Small Electrical Appliances
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Electric Kettles
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Safe Use, Cleaning and Maintenance of Kitchen Equipment
Module 14: Kitchen Safety and First Aid
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Potential Danger Areas in the Kitchen
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Preventing Slips, Trips and Falls
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Fire, Heat and Scalding Hazards
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Knife, Equipment and Electrical Safety
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General Kitchen Safety Precautions
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First Aid for Burns and Scalds
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First Aid for Cuts
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First Aid for Electric Shock
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First Aid for Fainting
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First Aid for Shock
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Responding to Kitchen Emergencies