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
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.