Food Preparation and Nutrition

This exciting new course from Eduqas (WJEC) leads to a GCSE qualification in Food Preparation and Nutrition. It is designed to extend candidates’ practical skills and knowledge of food and focuses on food production and food service as an introduction to the catering industry. It will equip learners with the knowledge, understanding and skills required to cook and also to apply the principles of food science, nutrition and healthy eating.

 

Following this course will encourage learners to cook and enable them to make informed decisions about food and nutrition in order to be able to feed themselves and others affordably and nutritiously, now and later in life. It will enable the students to understand the huge challenges that we face globally to supply the world with nutritious and safe food.

Syllabus: Eduqas (WJEC)
Areas of content
  1. Food commodities e.g. cereals, fruit and vegetables, sugars, dairy, fats , meat/fish and vegetarian alternatives. The course will look at: their value in the diet; their working characteristics; experiments to understand changes occurring during cooking and also current recommended guidelines for a healthy diet.
  2. Principles of nutrition - the role of the main nutrients in the diet, their sources, function and deficiency diseases.
  3. Diet and good health.
  4. The science of food.
  5. Where food comes from.
  6. Cooking and food preparation.
How the course is assessed

COMPONENT 1

  • Principles of food preparation and nutrition
  • Written examination (50% of qualification) to be taken at the end of Year 11, comprising of short and extended answers.

COMPONENT 2

Food preparation and nutrition in action - controlled assessment (50% of qualification). 

Two parts are to be undertaken in Year 11:

  • An investigative assessment worth 15%. (8 hours) e.g. find the most suitable ingredients toproduce a crisp pastry or investigate the different methods used to thicken sauces. A report of 1500 words will be produced.
  • A food preparation assessment worth 35% (12 hours). Plan, prepare, cook and evaluate 3 dishes to suit a specific dietary need such as the cuisine of another country or a special diet such as vegetarianism. A report will be produced of 15 sides.

A wide range of dishes will be cooked including: main meal dishes, vegetable dishes, pastries, cakes, sauces, dishes for special diets, starters, desserts etc.

It is expected that students will cook every week in order to develop their practical skills and to produce a wide range of high quality dishes.