Food Preparation & Nutrition
Exam board: WJEC EDUQAS
Course code/specification number: 601/8093/6
Level of qualification: GCSE
What skills will students develop and demonstrate?
By studying food preparation and nutrition learners will:
- be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
- develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks.
- understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
- understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
- demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
- understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.
What will students learn about?
The GCSE in Food Preparation and Nutrition, aims to equip students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
What grades can students access
How will students’ learning be assessed?
Component 1: Principles of Food Preparation and Nutrition
Written examination: 1 hour 45 minutes 50% of qualification
This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content. Section A: questions based on stimulus material. Section B: structured, short and extended response questions to assess content related to food preparation and nutrition
Component 2: Food Preparation and Nutrition in Action Non-examination assessment: (Food Investigation Assessment and Food Preparation Assessment). 59% of qualification
Assessment 1: Food Science Investigation (15%)
Assessment 2: The Food Preparation assessment prepare, cook and present a menu which assess the learners knowledge and skills.
What can students progress on to after completing this course?
- Food Science
- Professional Cookery Level 2
- Hospitality and Catering
- Multi-Skilled in food preparation and hospitality