Food Preparation and Nutrition

Qualification: GCSE Food Preparation and Nutrition

Examination Board: WJEC

Exam Specification

By studying food preparation and nutrition students 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 Welsh, British and international) to inspire new ideas or modify existing recipes.

There will be two assessment units:


Written examination: 1 hour 30 minutes 40% of the qualification.

This unit will consist of two sections both containing compulsory questions.

Section A: questions based on stimulus material.

Section B: a range of question types to assess all content related to food and nutrition.

Areas of content:

1. Food commodities

2. Principles of nutrition

3. Diet and good health

4. The science of food

5. Where food comes from

6. Cooking and food preparation


The written examination (Unit 1: Principles of Food and Nutrition) is a terminal paper sat in the final year of the course. The length of the paper is 1 hour 30 minutes, and the paper contributes to 40% of the qualification. The paper is marked out of 80 marks.


Non-examination assessment: internally assessed, externally moderated Assessment 1: 10 hours Assessment 2: 15 hours 60% of the qualification.

Assessment 1: The Food Investigation Assessment

A Food Investigation will be set. 20% of the total marks available will be allocated to a scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

Assessment 2: The Food Preparation Assessment

40% of the total marks available will be allocated to a task, which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of dishes to form a menu.