Syllabus

Cambridge IGCSE™
Food & Nutrition 0648
Use this syllabus for exams in 2026, 2027 and 2028.
Exams are available in the June and November series.

Version 1
For the purposes of screen readers, any mention in this document of Cambridge IGCSE
refers to Cambridge International General Certificate of Secondary Education.
Why choose Cambridge International?

Cambridge International prepares school students for life, helping them develop an informed curiosity and a
lasting passion for learning. We are part of the University of Cambridge.

Our Cambridge Pathway gives students a clear path for educational success from age 5 to 19. Schools can
shape the curriculum around how they want students to learn – with a wide range of subjects and flexible ways
to offer them. It helps students discover new abilities and a wider world, and gives them the skills they need for
life, so they can achieve at school, university and work.

Our programmes and qualifications set the global standard for international education. They are created by
subject experts, are rooted in academic rigour and reflect the latest educational research. They provide a
strong platform for learners to progress from one stage to the next, and are well supported by teaching and
learning resources. Learn more about our research at www.cambridgeassessment.org.uk/our-research/

We believe education works best when curriculum, teaching, learning and assessment are closely aligned.
Our programmes develop deep knowledge, conceptual understanding and higher-order thinking skills, to
prepare students for their future. Together with schools, we develop Cambridge learners who are confident,
responsible, reflective, innovative and engaged – equipped for success in the modern world.

Every year, nearly a million Cambridge students from 10 000 schools in 160 countries prepare for their future
with the Cambridge Pathway.

School feedback: ‘We think the Cambridge curriculum is superb preparation for university.’
Feedback from: Christoph Guttentag, Dean of Undergraduate Admissions, Duke University, USA

Quality management
Cambridge International is committed to providing exceptional quality. In line with this commitment, our
quality management system for the provision of international education programmes and qualifications
for students aged 5 to 19 is independently certified as meeting the internationally recognised standard,
ISO 9001:2015. Learn more at www.cambridgeinternational.org/about-us/our-standards/

© Cambridge University Press & Assessment September 2023

Cambridge Assessment International Education is part of Cambridge University Press & Assessment. Cambridge University Press &
Assessment is a department of the University of Cambridge.
Cambridge University Press & Assessment 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

Why choose Cambridge International?......................................................................... 2

1 Why choose this syllabus? ......................................................................................... 4

2 Syllabus overview ........................................................................................................ 7

Aims 7
Content overview 8
Assessment overview 9
Assessment objectives 10

3 Subject content ..........................................................................................................12

4 Details of the assessment .........................................................................................16

Paper 1 – Theory 16
Paper 2 – Practical Test 16
Practical Test Administration 17
Practical Test Working Mark Sheet 18
Practical Test Summary Mark Sheet 19
Generic mark scheme 20

5 What else you need to know .................................................................................... 22

Before you start 22
Making entries 23
Accessibility and equality 23
After the exam 24
How students and teachers can use the grades 25
Changes to this syllabus for 2026, 2027 and 2028 26

Important: Changes to this syllabus

The latest syllabus is version 1, published September 2023. There are no significant changes which affect
teaching.
 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028.

1 Why choose this syllabus?

Key benefits
Cambridge IGCSE is the world’s most popular international qualification for 14 to 16 year olds, although it can be
taken by students of other ages. It is tried, tested and trusted.

Students can choose from 70 subjects in any combination – it is taught by over 5000 schools in 150 countries.

Our programmes promote a thorough knowledge and understanding of a subject and help to develop the skills
learners need for their next steps in education or employment.

Cambridge IGCSE Food & 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.

Successful Cambridge IGCSE Food & Nutrition candidates gain lifelong skills, including:
• an understanding of nutrition and of health problems related to diet
• an understanding of how socio-economic factors affect diet
• an awareness of how eating patterns and dietary needs depend on age and social group
• an awareness of how the position of the consumer differs in developed and less-developed economies
• the ability to assess the effectiveness and validity of claims made by advertisers
• aesthetic and social sensitivity to dietary patterns
• an interest in the creative aspect and enjoyment of food
• skills necessary for food preparation and food preservation
• the ability to organise and manage family food resources and to use food resources effectively in everyday
life
• knowledge of safety and hygiene requirements.

Our approach in Cambridge IGCSE Food & Nutrition encourages learners to be:

Cambridge
learner

School feedback: ‘The strength of Cambridge IGCSE qualifications is internationally

recognised and has provided an international pathway for our students to continue their studies
around the world.’
Feedback from: Gary Tan, Head of Schools and CEO, Raffles Group of Schools, Indonesia

Back to contents page www.cambridgeinternational.org/igcse 4

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Why choose this syllabus?

International recognition and acceptance

Our expertise in curriculum, teaching and learning, and assessment is the basis for the recognition of our
programmes and qualifications around the world. The combination of knowledge and skills in Cambridge
IGCSE Food & Nutrition gives learners a solid foundation for further study.

Cambridge IGCSEs are accepted and valued by leading universities and employers around the world as
evidence of academic achievement. Cambridge students can be confident that their qualifications will be
understood and valued throughout their education and career, in their home country and internationally.
Many universities require a combination of Cambridge International AS & A Levels and Cambridge IGCSEs or
equivalent to meet their entry requirements.

UK ENIC, 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 the 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.

Learn more at www.cambridgeinternational.org/recognition

School feedback: ‘Cambridge IGCSE is one of the most sought-after and recognised
qualifications in the world. It is very popular in Egypt because it provides the perfect
preparation for success at advanced level programmes.’
Feedback from: Managing Director of British School of Egypt BSE

Back to contents page www.cambridgeinternational.org/igcse 5

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Why choose this syllabus?

Supporting teachers
We believe education is most effective when curriculum, teaching and learning, and assessment are closely
aligned. We provide a wide range of resources, detailed guidance, innovative training and targeted professional
development so that you can give your students the best possible preparation for Cambridge IGCSE. To find
out which resources are available for each syllabus go to our School Support Hub.

The School Support Hub is our secure online site for Cambridge teachers where you can find the resources
you need to deliver our programmes. You can also keep up to date with your subject and the global Cambridge
community through our online discussion forums.

Find out more at www.cambridgeinternational.org/support

Support for Cambridge IGCSE

Planning and Teaching and Learning and revision Results

preparation assessment • Example candidate • Candidate Results
• Syllabuses • Endorsed resources responses Service
• Schemes of work • Online forums • Past papers and • Principal examiner
• Specimen Question • Support for mark schemes reports for teachers
Papers and Mark coursework • Specimen paper • Results Analysis
Schemes answers
• Teacher guides

Sign up for email notifications about changes to syllabuses, including new and revised products and services,
at www.cambridgeinternational.org/syllabusupdates

Syllabuses and specimen materials represent the final authority on the content and structure of all of our
assessments.

Professional development
Find the next step on your professional development journey.
• Introductory Professional Development – An introduction to Cambridge programmes and qualifications.
• Extension Professional Development – Develop your understanding of Cambridge programmes and
qualifications to build confidence in your delivery.
• Enrichment Professional Development – Transform your approach to teaching with our Enrichment
workshops.
• Cambridge Professional Development Qualifications (PDQs) – Practice-based programmes that transform
professional learning for practising teachers. Available at Certificate and Diploma level.

Find out more at:

www.cambridgeinternational.org/support-and-training-for-schools/professional-development/

Supporting exams officers

We provide comprehensive support and guidance for all Cambridge exams officers.
Find out more at: www.cambridgeinternational.org/eoguide

Back to contents page www.cambridgeinternational.org/igcse 6

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028.

2 Syllabus overview

Aims
The aims describe the purposes of a course based on this syllabus.

The aims are to enable students to develop:

• an understanding of nutrition and health problems associated with diet
• an understanding and awareness of how socio-economic factors affect diet
• an understanding of eating patterns and dietary needs both for people of different ages and for differing
groups within society
• an awareness of how the position of the consumer differs in developed and less-developed economies and
how to assess the effectiveness and validity of claims made by advertisers
• an aesthetic and social sensitivity to dietary patterns
• an interest in the creative side and enjoyment of food and the skills necessary for food preparation and food
preservation
• food-related knowledge and skills so that they can organise and manage family resources effectively
according to the needs and lifestyles of family members
• an ability to make informed judgements and choices about the use of food available to the family unit in
everyday life
• an awareness of relevant mandatory and other necessary safety and hygiene requirements.

Cambridge Assessment International Education is an education organisation and politically

neutral. The contents of this syllabus, examination papers and associated materials do not endorse
any political view. We endeavour to treat all aspects of the exam process neutrally.

Back to contents page www.cambridgeinternational.org/igcse 7

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Syllabus overview

Content overview
The syllabus is divided into 14 topics designed to develop students’ 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.

1 Nutritional terms
2 Nutritive value of food
3 Digestion and absorption
4 Meal planning and dietary guidelines
5 Composition and value of the main foods in the diet
6 Cooking of food
7 Convenience foods
8 Basic proportions and methods of making
9 Raising agents
10 Food spoilage and hygiene
11 Food preservation
12 Kitchen planning
13 Kitchen equipment
14 Kitchen safety and first aid

Candidates must apply knowledge gained from the Food & 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.

Desirable Equipment (not essential)

Electric mixers, liquidisers/blenders, etc.

It is expected that candidates will have access to refrigerators and freezers.

Practical Examiners must be qualified to teach this subject at this level.

Back to contents page www.cambridgeinternational.org/igcse 8

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Syllabus overview

Assessment overview
All candidates take two components. Candidates will be eligible for grades A* to G.

All candidates take: and:

Paper 1 2 hours Paper 2 2 hours 30 minutes

Theory 50%  (plus a 1 hour 30 minutes Planning Session)
100 marks Practical Test 50%
Short, structured and extended response 100 marks
questions. The Practical Test is split into two parts:
This paper tests the subject content in section 3. • Planning Session, 1 hour 30 minutes.
These questions will assess AO1, AO2 and AO3. Candidates are given their allocated test
Externally assessed question and complete three Preparation
Sheets.
• Practical Test, 2 hours 30 minutes.
Candidates carry out the Practical Test.
The test will assess AO1, AO2 and AO3.
Internally assessed and externally moderated

Information on availability is in the Before you start section.

Check the timetable at www.cambridgeinternational.org/timetables for the test date window for Paper 2.
Check the samples database at www.cambridgeinternational.org/samples for submission information,
forms and deadlines for Paper 2.

Back to contents page www.cambridgeinternational.org/igcse 9

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Syllabus overview

Assessment objectives
The assessment objectives (AOs) are:

AO1 Knowledge with understanding

Candidates are expected to:
• use scientific and technological vocabulary and terminology correctly
• show their understanding of how diet and nutritional requirements are affected by social, economic and
environmental factors
• show their understanding of scientific principles, definitions and theories
• choose suitable equipment and tools and use them correctly
• show their understanding of safety and hygiene rules and regulations
• show their understanding of basic quantities and methods and of the importance of accurate
measurement.

AO2 Handling information and solving problems

Candidates are expected to:
• read and interpret information
• translate information from one form to another
• follow and give instructions
• make use of numerical and other data
• organise and manage time, money, energy/effort, materials, equipment and tools, and interests according
to the stated criteria for a given situation
• estimate and measure accurately area, capacity, mass, quantity, shape, size, temperature, time and weight.

AO3 Experimental skills and investigations

Candidates are expected to:
• identify problems
• follow and give instructions
• test and compare methods, materials and equipment used in food preparation
• find and interpret evidence for making judgements and choices
• give reasons for judgements and choices in the light of the evidence
• identify priorities
• assess and evaluate the effectiveness of the course of action
• observe and record observations.

Back to contents page www.cambridgeinternational.org/igcse 10

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Syllabus overview

Weighting for assessment objectives

The approximate weightings allocated to each of the assessment objectives (AOs) are summarised below.

Assessment objectives as a percentage of the qualification

Assessment objective Weighting in IGCSE %

AO1 Knowledge with understanding 40

AO2 Handling information and solving problems 40

AO3 Experimental skills and investigations 20

Total 100

Assessment objectives as a percentage of each component

Assessment objective Weighting in components %

Paper 1 Paper 2

AO1 Knowledge with understanding 60 15

AO2 Handling information and solving problems 20 60

AO3 Experimental skills and investigations 20 25

Total 100 100

Back to contents page www.cambridgeinternational.org/igcse 11

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Subject content

3 Subject content

This syllabus gives you the flexibility to design a course that will interest, challenge and engage your learners.
Where appropriate you are responsible for selecting subject contexts, resources and examples to support your
learners’ study. These should be appropriate for the learners’ age, cultural background and learning context as
well as complying with your school policies and local legal requirements.

1 Terms used in nutrition and nutrition-related problems

Understand the terms used in nutrition and nutrition-related problems:

Diet, balanced diet, metabolism, malnutrition, undernutrition, overnutrition, deficiency disease.

2 Nutritive value of foods

The sources and functions of:

• proteins (high biological and low biological value), carbohydrates (monosaccharide, disaccharide and
polysaccharide)
• fats
• vitamins (A, C, D, E, K, B group – thiamin, riboflavin, nicotinic acid and cobalamin)
• mineral elements (calcium, iron, phosphorous, potassium, sodium, fluoride, chloride, iodide)
• water.

Sources and uses of food energy.

Sources and functions of non-starch polysaccharide (NSP)/dietary fibre.

3 Digestion and absorption

Digestion at each stage of the digestive system:

• mouth
• stomach
• duodenum
• ileum.

Enzymes as catalysts in digestion, including amylase, erepsin, invertase, lactase, lipase, maltase, pepsin,
rennin, trypsinogen.
Role of bile in emulsifying fats.
Absorption of nutrients, including the structure of ileum.

Back to contents page www.cambridgeinternational.org/igcse 12

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Subject content

4 Meal planning and dietary guidelines

Factors affecting food requirements.

Planning and serving of family meals.
Meals for different ages, occupations, cultures and religions.
Special needs of:
• pregnant and lactating women
• people with food allergies and intolerances, including coeliacs
• people with medical conditions linked to diet, such as diabetes
• convalescents
• vegetarians, including vegans and lacto-vegetarians.

Meals for special occasions, festivals, packed meals, snacks, beverages.

Use of herbs, spices and garnishes.
Attractive presentation of food.
Terminology describing recommended dietary intakes, e.g. Dietary Reference Value (DRV) and Reference
Daily Intake (RDI).
Use of nutritional tools.

5 Composition and value of the main foods in the diet

Sources of protein (dairy products, eggs, fish, meat, soya); cereals (maize, millets, oats, rice, wheat); fruits
and vegetables, including pulses and nuts; fats and oils.

6 Cooking of food

Transfer of heat by conduction, convection and radiation. Principles involved in the different methods of
cooking – baking, boiling, braising, cooking in a microwave oven, frying, grilling, poaching, pressure cooking,
roasting, simmering, steaming, stewing, use of a slow cooker.
Reasons for cooking food.
Sensory properties of food (flavour, taste, texture).
Effect of dry and moist heat on proteins, fats and oils, sugars and starches, and vitamins to include:
• caramelisation
• coagulation
• dextrinisation
• enzymic and non-enzymic browning (Maillard reaction)
• gelatinisation
• rancidity
• smoking point.

Preparation and cooking of food to preserve nutritive value.

Economical use of food, equipment, fuel and labour.

Back to contents page www.cambridgeinternational.org/igcse 13

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Subject content

7 Convenience foods

Foods partly or totally prepared by a food manufacturer – dehydrated, tinned, frozen, ready-to-eat, cook-chill.
Intelligent use of these foods.
Advantages and disadvantages.
Food additives – types and function.
Packaging – types, materials used, advantages and disadvantages.
Labelling – information found on labels, reasons for it.

8 Basic proportions and methods of making

Biscuits, cookies, scones and cakes made by creaming, melting, one-stage, rubbing-in and whisking
methods.
Pastries – shortcrust, flaky and rough puff.
Sauces – pouring and coating; roux and blended methods.
Batters – thin (pouring) and coating.
Sweet and savoury yeast products.

9 Raising agents

Air, carbon dioxide, water vapour.

Ways of introducing these gases into a mixture (to include bicarbonate of soda, baking powder, yeast).

10 Food spoilage and hygiene

Action of enzymes, bacteria, yeasts and moulds.

Personal, food and kitchen hygiene, including food hygiene in shops and markets.
Food storage at home, refrigeration, waste disposal.

11 Food preservation

Reasons for preserving food.

Methods of preservation and an understanding of the principles involved:
• heating – canning, bottling
• removal of moisture – dehydrating
• reduction in temperature – freezing
• chemical preservation – sugar, salt, vinegar
• modified atmosphere packaging
• irradiation.

Key points involved in milk pasteurisation and sterilisation and in the production of UHT milk, evaporated and
condensed milk, and dried milk.
The use of enzymes and bacteria in the manufacture of cheese and yoghurt.

Back to contents page www.cambridgeinternational.org/igcse 14

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028.

12 Kitchen planning

Organisation of cooking area and equipment for efficient work.

Choice, use and care of:
• work surfaces
• flooring
• walls and wall coverings
• lighting
• ventilation.

13 Kitchen equipment

Choice, use and care of:

• modern cookers
• thermostatic control and automatic time-controlled ovens
• microwave ovens
• slow electric cook pots
• refrigerators and freezers
• small kitchen equipment, e.g. knives, pans
• small electrical kitchen equipment, e.g. food processors, electric kettles.

Advantages and disadvantages of microwave ovens.

14 Kitchen safety and first aid

Awareness of potential danger areas in the kitchen.

Safety precautions.
First aid for burns and scalds, cuts, electric shock, fainting, shock.

Back to contents page www.cambridgeinternational.org/igcse 15

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Details of the assessment

4 Details of the assessment

All candidates take two papers.

Paper 1 – Theory
Written paper, 2 hours, 100 marks

Section A: 40 marks
Candidates answer all questions.
Short answer questions and structured questions.

Section B: 45 marks
Candidates answer all questions.
Short answer questions and structured questions.

Section C: 15 marks
Candidates answer one question from a choice of two in Section C. Each question is worth 15 marks.
Extended response question.

Paper 1 tests AO1, AO2 and AO3.

Externally assessed.

Paper 2 – Practical Test

100 marks

The Practical Test takes place within a test window. Please refer to the Cambridge Handbook and the
Instructions for details of the test window for the Practical Test.

Centres must follow the guidance given in the Cambridge Handbook and in the Food & Nutrition Practical Test
Handbook which is available to download from the School Support Hub at
www.cambridgeinternational.org/support

The Practical Test consists of two discrete parts. The Planning Session (1 hour 30 minutes) and the Practical
Test (2 hours and 30 minutes).

Planning Session 1 hour 30 minutes

Candidates have a Planning Session one week before the Practical Test.

At the start of the Planning Session, candidates are given their allocated test question (as detailed in the
Instructions) and three Preparation Sheets. At the end of the Planning Session, all three Preparation Sheets are
returned to the Practical Examiner.

Back to contents page www.cambridgeinternational.org/igcse 16

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Details of the assessment

Practical Test 2 hours 30 minutes

At the start of the Practical Test copies of the Preparation Sheets are given to the candidate.

The candidate uses the Preparation Sheets they have completed during the Planning Session to organise their
time, prepare and serve the required number and type of meals and dishes.

This component tests assessment objective AO1, AO2 and AO3.

Internally assessed and externally moderated.

The role of the Practical Examiner is conducted by a teacher within your centre.

Practical Test Administration

Centres should open the packet containing the Instructions as soon as it is received. The Instructions
contain further guidance for the administration of the Practical Test as well as details about when the packets
containing the question paper and mark scheme can be opened.

Please refer to the Cambridge Handbook and the Instructions for details of the test window for the Practical
Test.

Centres should give Practical Examiners access to the Instructions, the generic mark scheme and a specific
mark scheme for Choice and Quality/Results for the relevant examination series. Detailed guidelines are
available in the Food & Nutrition Practical Test Handbook which is available to download from the School
Support Hub at www.cambridgeinternational.org/support

Candidates are given a specific test question according to the 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 question paper and told
which test is allocated to them, as well as the three Preparation Sheets:
• Choice and Recipes
•
•
Time plan
Shopping List } Plan of work

The Preparation Sheets and the instructions for completion must be downloaded for each series 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.

Choice and Recipes

Candidates list the names of the dishes they have chosen in the correct order to answer the question set. Next
to each named dish they must give a list of the exact quantities of ingredients required to make the dish.

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.

Back to contents page www.cambridgeinternational.org/igcse 17

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028.

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 Preparation Sheets. Centres should keep
the original of all three Preparation 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.

Allocation of marks
Practical Examiners should record the marks on the Practical Test Working Mark Sheet which must be
downloaded for each series from the samples database at www.cambridgeinternational.org/samples. The
database will ask you for your country/territory and the syllabus code (i.e. 0648) after which it will take you to
the correct forms. Follow the instructions on the form to complete it.

The total of 150 is divided as follows:

1 Preparation session 50
2 Method of working 55
3 Quality/Results 35
4 Serving and appearance 10

The total mark out of 150 is scaled to give a mark out of 100 for each candidate. For the conversion chart see
the Food & Nutrition Practical Test Handbook.

Practical Test Working Mark Sheet

1 Use one copy for each candidate.
2 Mark the three Preparation 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 for each series from
www.cambridgeinternational.org/samples

Back to contents page www.cambridgeinternational.org/igcse 18

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028.

Practical Test Summary Mark Sheet

Each centre must provide a Practical Test Summary Mark Sheet. Practical Examiners should complete this,
listing (in correct examination order) the candidate numbers, names, test numbers, marks for each section of
the work, a total mark (out of 150) and a scaled final mark (out of 100) for each candidate. An independent
person should check the addition of marks.

The Practical Test Summary Mark Sheet and the instructions for completion must be downloaded for each
series from the samples database at www.cambridgeinternational.org/samples

Internal moderation
If more than one teacher in your centre is marking internal assessments, you must make arrangements
to moderate or standardise your teachers’ marking so that all candidates are assessed to a common
standard. (If only one teacher is marking internal assessments, no internal moderation is necessary.)
You can find further information on the process of internal moderation on the samples database at
www.cambridgeinternational.org/samples

You should record the internally moderated marks for all candidates on the Practical Test Summary Mark Sheet
and submit these marks to Cambridge International according to the instructions set out in the Cambridge
Handbook for the relevant year of assessment.

External moderation
Cambridge International will externally moderate all internally assessed components.

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 completed Practical Test Summary Mark Sheet per centre
• the Practical Examiner’s report for each practical session held (supplied with the 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.

The samples database at www.cambridgeinternational.org/samples also provides details of how to submit

the marks and work.

External moderators will produce a short report for each centre with feedback on your marking and
administration of the assessment.

Back to contents page www.cambridgeinternational.org/igcse 19

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Details of the assessment

Generic mark scheme

The mark scheme allows practical examiners to keep a uniform standard. The generic mark scheme should
be used in combination with the specific mark scheme for Choice and Quality/Results provided by Cambridge
International for each examination series.

Detailed allocation of marks

1 Planning session (maximum 50 marks) Choice and Recipes 25 marks
Plan of Work 25 marks

Choice and Recipes

Choice (maximum 20 marks)
Candidates should choose dishes that meet the requirements of the specific tasks and that:
1 show a variety of skills and processes
2 combine to form well-balanced meals
3 have an attractive appearance
4 show thought for economy in fuel and food
5 show an awareness of the time available for cooking and serving.

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.

Recipes (maximum 5 marks)

Candidates must clearly list the dishes they have chosen, giving the quantity of each ingredient for each dish.

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)

Shopping List (maximum 2 marks)

Candidates must list the correct total quantities of ingredients needed under the correct headings. They should
also list any special equipment and serving dishes that they need.

Back to contents page www.cambridgeinternational.org/igcse 20

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. Details of the assessment

2 Method of working (maximum 55 marks)

As a general guide, Practical Examiners should give 28 out of 55 for methods that just deserve a pass, 33 out
of 55 for a good pass and 44 out of 55 for very good methods, excellent timing and a variety of skills shown –
they should only give this mark to a very able candidate. Practical Examiners must not give more than 25 out of
55 to a candidate who shows little skill and who has not chosen enough dishes for the available time.

Most candidates will probably get between 28 and 43 marks.

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. For
further guidance, please refer to the Practical Test Handbook.

(a) The candidate’s general approach should be businesslike 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, hob 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 five marks. If this happens, the examiner should make a comment on the Practical
Test Working Mark Sheet. (5 marks)

3 Quality/Results (maximum 35 marks)

Practical Examiners must taste all dishes and mark each dish according to flavour, texture and edibility. They
must lower the maximum mark available for simple dishes involving little skill and halve the maximum mark
available for an initial incorrect choice of dish. If this number is a decimal, it should be rounded down to the next
whole mark. Dishes added after the planning session has been completed must not be given a mark.

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.

Serving and appearance are assessed separately.

4 Serving and appearance (maximum 10 marks (usually 5 + 5))

Serving – sequence of serving meal, correct temperature of food and serving dishes.
Appearance – attractive presentation, tasteful garnishing and decoration. Cleanliness of dishes and tablecloth.

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. For the conversion
chart see the Food & Nutrition Practical Test Handbook. Centres are encouraged to complete the Practical Test
Working Mark Sheet and Practical Test Summary Mark Sheet electronically to ensure scaling is correct.

Back to contents page www.cambridgeinternational.org/igcse 21

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028.

5 What else you need to know

This section is an overview of other information you need to know about this syllabus. It will help to share the
administrative information with your exams officer so they know when you will need their support. Find more
information about our administrative processes at www.cambridgeinternational.org/eoguide

Before you start

Previous study
We recommend that learners starting this course should have studied a broad curriculum such as the
Cambridge Lower Secondary programme or equivalent national educational framework.

We do not expect learners starting this course to have previously studied food and nutrition.

Guided learning hours

We design Cambridge IGCSE syllabuses to require about 130 guided learning hours for each subject. This is
for guidance only. The number of hours a learner needs to achieve the qualification may vary according to each
school and the learners’ previous experience of the subject.

Availability and timetables

All Cambridge schools are allocated to one of six administrative zones. Each zone has a specific timetable.
Find your administrative zone at www.cambridgeinternational.org/adminzone

You can view the timetable for your administrative zone at www.cambridgeinternational.org/timetables

You can enter candidates in the June and November exam series.

Check you are using the syllabus for the year the candidate is taking the exam.

Private candidates cannot enter for this syllabus. For more information, please refer to the Cambridge Guide to
Making Entries.

Combining with other syllabuses

Candidates can take this syllabus alongside other Cambridge International syllabuses in a single exam series.
The only exceptions are:
• Cambridge O Level Food & Nutrition (6065)
• syllabuses with the same title at the same level.

Cambridge IGCSE, Cambridge IGCSE (9–1) and Cambridge O Level syllabuses are at the same level.

Group awards: Cambridge ICE

Cambridge ICE (International Certificate of Education) is a group award for Cambridge IGCSE. It encourages
schools to offer a broad and balanced curriculum by recognising the achievements of learners who pass exams
in a range of different subjects.

Learn more about Cambridge ICE at www.cambridgeinternational.org/cambridgeice

Back to contents page www.cambridgeinternational.org/igcse 22

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. What else you need to know

Making entries
Exams officers are responsible for submitting entries to Cambridge International. We encourage them to work
closely with you to make sure they enter the right number of candidates for the right combination of syllabus
components. Entry option codes and instructions for submitting entries are in the Cambridge Guide to Making
Entries. Your exams officer has access to this guide.

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 an 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.

Support for exams officers

We know how important exams officers are to the successful running of exams. We provide them with the
support they need to make entries on time. Your exams officer will find this support, and guidance for all other
phases of the Cambridge Exams Cycle, at www.cambridgeinternational.org/eoguide

Retakes and carrying forward marks

Candidates can retake the whole qualification as many times as they want to. Information on retake entries is at
www.cambridgeinternational.org/retakes

Candidates cannot resubmit, in whole or in part, a Practical Test from a previous series for remarking.

To confirm what entry options are available for this syllabus, refer to the Cambridge Guide to Making Entries
for the relevant series. Regulations for carrying forward component marks can be found in the Cambridge
Handbook for the relevant year of assessment at www.cambridgeinternational.org/eoguide

Language
This syllabus and the related assessment materials are available in English only.

Accessibility and equality

Syllabus and assessment design
At Cambridge International, we work to avoid direct or indirect discrimination in our syllabuses and assessment
materials. We aim to maximise inclusivity for candidates of all national, cultural or social backgrounds and
candidates with protected characteristics, which include special educational needs and disability, religion and
belief, and characteristics related to gender and identity. We also aim to make our materials as accessible as
possible by using accessible language and applying accessible design principles. This gives all candidates the
fairest possible opportunity to demonstrate their knowledge, skills and understanding and helps to minimise the
requirement to make reasonable adjustments during the assessment process.

Back to contents page www.cambridgeinternational.org/igcse 23

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. What else you need to know

Access arrangements
Access arrangements (including modified papers) are the principal way in which Cambridge International
complies with our duty, as guided by the UK Equality Act (2010), to make ‘reasonable adjustments’ for
candidates with special educational needs (SEN), disability, illness or injury. Where a candidate would otherwise
be at a substantial disadvantage in comparison to a candidate with no SEN, disability, illness or injury, we
may be able to agree pre-examination access arrangements. These arrangements help a candidate by
minimising accessibility barriers and maximising their opportunity to demonstrate their knowledge, skills and
understanding in an assessment.

Important:
Requested access arrangements should be based on evidence of the candidate’s barrier to assessment
and should also reflect their normal way of working at school. This is explained in the Cambridge Handbook
www.cambridgeinternational.org/eoguide
• For Cambridge International to approve an access arrangement, we will need to agree that it constitutes
a reasonable adjustment, involves reasonable cost and timeframe and does not affect the security and
integrity of the assessment.
• Availability of access arrangements should be checked by centres at the start of the course. Details of our
standard access arrangements and modified question papers are available in the Cambridge Handbook
www.cambridgeinternational.org/eoguide
• Please contact us at the start of the course to find out if we are able to approve an arrangement that is not
included in the list of standard access arrangements.
• Candidates who cannot access parts of the assessment may be able to receive an award based on the
parts they have completed.

After the exam

Grading and reporting
Grades A*, A, B, C, D, E, F or G indicate the standard a candidate achieved at Cambridge IGCSE.

A* is the highest and G is the lowest. ‘Ungraded’ means that the candidate’s performance did not meet the
standard required for grade G. ‘Ungraded’ is reported on the statement of results but not on the certificate.

In specific circumstances your candidates may see one of the following letters on their statement of results:
• Q (PENDING)
• X (NO RESULT).
These letters do not appear on the certificate.

On the statement of results and certificates, Cambridge IGCSE is shown as INTERNATIONAL GENERAL
CERTIFICATE OF SECONDARY EDUCATION (IGCSE).

Back to contents page www.cambridgeinternational.org/igcse 24

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. What else you need to know

How students and teachers can use the grades

Assessment at Cambridge IGCSE has two purposes:
1 to measure learning and achievement
The assessment confirms achievement and performance in relation to the knowledge, understanding and
skills specified in the syllabus.
2 to show likely future success
The outcomes help predict which students are well prepared for a particular course or career and/or which
students are more likely to be successful.
The outcomes help students choose the most suitable course or career.

Back to contents page www.cambridgeinternational.org/igcse 25

 Cambridge IGCSE Food & Nutrition 0648 syllabus for 2026, 2027 and 2028. What else you need to know

Changes to this syllabus for 2026, 2027 and 2028

The syllabus has been updated. This is version 1, published September 2023.

You must read the whole syllabus before planning your teaching programme. We review our
syllabuses regularly to make sure they continue to meet the needs of our schools. In updating this syllabus, we
have made it easier for teachers and students to understand, keeping the familiar features that teachers and
schools value.

There have been no significant changes to this syllabus which affect teaching.

Back to contents page www.cambridgeinternational.org/igcse 26

School feedback: ‘While studying Cambridge IGCSE and Cambridge International A Levels, students
broaden their horizons through a global perspective and develop a lasting passion for learning.’
Feedback from: Zhai Xiaoning, Deputy Principal, The High School Affiliated to Renmin University of China

We are committed to making our documents accessible in accordance with the WCAG 2.1 Standard. We are always looking to improve
the accessibility of our documents. If you find any problems or you think we are not meeting accessibility requirements, contact us at
info@cambridgeinternational.org with the subject heading: Digital accessibility. If you need this document in a different format, contact
us and supply your name, email address and requirements and we will respond within 15 working days.

Cambridge Assessment International Education, The Triangle Building, Shaftesbury Road, Cambridge, CB2 8EA, United Kingdom
t : +44 (0)1223 553554 email : info@cambridgeinternational.org www.cambridgeinternational.org

© Cambridge University Press & Assessment September 2023