GCSE | Food Preparation and Nutrition – Leighton Park

GCSE in Food Preparation and Nutrition

Exam Board: WJEC
Syllabus Code: 601/8093/6

GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to gives them a strong understanding of nutrition.

The course sets out the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. The majority of the course will be delivered through preparation and making activities.

Students must be able to make the connections between theory and practice to apply their understanding of food and nutrition to practical preparation.

The topics are:

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

Assessments

Component 1: Food Preparation and Nutrition – 1 ¾ hour written examination – 50% weighting

This unit will consist of two sections both containing compulsory questions and will assess the theory content of the GCSE specification.

Section A:

• Questions based on specified topics

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 –NEA internally assessed, externally moderated – 50% weighting

Assessment 1: Food Investigation

• 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.
• A report of 1500 words will be produced

Assessment 2: Food Preparation

• Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
• A report will be produced of 15 pages (30 sides)

These assessments will be based on a choice of tasks released by EDUQAS annually.

If you have any queries about this course, please contact: Urvashi Cran.