Food & Nutrition 0648

Choose your paper route

• 2026–2028 examination routePaper 1 Theory · 2 hours · 100 marks · 50%; Paper 2 Practical Test · 100 marks · 50%, with a 1 hour 30 minute planning session and a 2 hour 30 minute practical test.

  All candidates take both components. Confirm the practical-test window and centre arrangements with the exams officer.

• 2029 examination routePaper 1 Theory · 2 hours · 100 marks · 50%; Paper 2 Practical Test · 100 marks · 50%, with a 1 hour 30 minute planning session and a 2 hour 30 minute practical test.

  The 2029 syllabus reports no significant changes affecting teaching. All candidates take both components; confirm the practical-test window and centre arrangements for the chosen year.

This is a learning resource, not an exam-entry service. Ask your school or Cambridge centre to confirm current entry availability, test-window dates, required facilities, practical-exam arrangements and any access requirements. Centre equipment and qualified practical supervision are required.

Practice the papers

• Subject knowledge and written applicationPaper 1 · Theory · 14 lessons
  Nutrition language and diet-related problemsNutrients, food energy and dietary fibreDigestion, enzymes and absorptionMeal planning for people and occasionsFoods in the everyday dietCooking methods, heat and food qualityConvenience foods, packaging and labelsProportions, mixtures and methods of makingRaising agents and gas in mixturesFood spoilage, hygiene and storageFood preservation and useful microorganismsPlanning an efficient kitchenChoosing and caring for kitchen equipmentKitchen hazards, prevention and first aid

  All 14 topic areas support the theory syllabus. Original practice answers are for learning and self-checking; they are not Cambridge questions, official mark schemes or automatic grades.

• Planning and supervised cookingPaper 2 · Practical Test · 14 lessons
  Nutrition language and diet-related problemsNutrients, food energy and dietary fibreDigestion, enzymes and absorptionMeal planning for people and occasionsFoods in the everyday dietCooking methods, heat and food qualityConvenience foods, packaging and labelsProportions, mixtures and methods of makingRaising agents and gas in mixturesFood spoilage, hygiene and storageFood preservation and useful microorganismsPlanning an efficient kitchenChoosing and caring for kitchen equipmentKitchen hazards, prevention and first aid

  The planning and application prompts rehearse decision-making only. The centre conducts and marks the practical test under Cambridge instructions; learners need real supervised practice, equipment and food-safety guidance.