Food Preparation and Nutrition
Qualification: GCSE Food Preparation and Nutrition
Examination Board: WJEC
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:
UNIT 1: PRINCIPLES OF FOOD AND NUTRITION
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
WRITTEN EXAMINATION
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.
UNIT 2: FOOD AND NUTRITION IN ACTION
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.
