Overview

Food preparation and Nutrition enables learners to understand the food they eat, develop practical skills by making technical dishes, and apply their knowledge in a variety of ways. This subject isn’t just cooking, it is delving into the scientific processes involved in cooking and why we need to eat certain foods. We look at the reasons people choose food and why they may avoid it, inquiring into food provenance, security, sustainability, religions and dietary choice. We look at the structures of nutrients in food and how they change when cooked or processed. We apply this information into our cooking practices so that we can better understand how recipes can work and be modified. We run scientific investigations to demonstrate the working characteristics and functions of ingredients in food. If you are curious, creative, and have a scientific mind, this is the subject for you. 

Topics covered

Assessments

Component 1 - Principles of Food Preparation and Nutrition

Written examination: 1 hour 45 minutes

50% of the qualification

100 marks

Learners should be given the opportunity to develop their knowledge and understanding of the six areas previously mentioned.

Section A: questions based on stimulus material. This is usually a series of photos relating to processes you will have covered in class.

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

50% of the qualification

100 marks

The non-examination assessment is composed of two assessments that are set by WJEC. Both assessments are to be completed in the academic year in which the learner is entered for the qualification. Learners will be able to select from a choice of two tasks for each assessment. Recommended assessment hours have been allocated to each assessment; these hours have been identified as the optimal (recommended) for completion of the assessment. These recommended assessment hours need to be completed within the centre in compliance with the required regulatory conditions.

Assessment 1: The Food Investigation Assessment (15% of total qualification)

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 choice of two Food Investigations will be set that will require each learner to:

(i)       

a. research and plan the task

b. investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result

c.  analyse and evaluate the task

(ii)    produce a report which evidences all of the above and includes photographs (1500-2000 words)

Assessment 2:The Food Preparation Assessment (35% of total qualification)

This assessment is synoptic and assesses the application of knowledge and understanding in relation to selecting dishes and identifying cooking skills/techniques and the execution of practical skills.

This assessment will require learners to:

Plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context.

Two options for this assessment will be set by WJEC Eduqas that will require the learners to:

(i)                   

a. investigate and plan the task, select a final menu to be produced to showcase skills and produce a plan of action for the practical execution of the dishes (to include trialling and testing)

b. prepare, cook and present a menu of three dishes, with accompaniments if appropriate, within a single 3 hour session.

c. evaluate the selection, preparation, cooking and presentation of the three dishes

(ii)     produce a folio of evidence (30 sides of A4 or equivalent) which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate the learner’s application of technical skills and the final outcomes

FAQs

Do I have to be good at cooking?

• It is helpful but the willingness to improve your cooking skills is more important. Any opportunity you have to cook at home will also build up your confidence too. 

Is there a lot of practical work?

• You will be completing a practical task at least every other week due to the wide variety of technical skills that you need to develop. It is important that you are aware of the large amount of theory and science work you will be completing in Food. It is not all practical and you should not choose this if you are expecting all cooking. Please make sure you are aware of expectations for assessments. 

What if I have an allergy to a food group?

• You will still be able to study the course but you will need to inform your class teacher so that they know this information. If you don’t like a particular food you will still need to have a knowledge and understanding of how these are prepared and cooked.

How will I be assessed at the end to achieve my final grade?

• You will complete a 1:30 hour exam worth 50% and 2 NEA tasks worth a total of  50%

  • NEA 1 worth 15% is a food investigation set by the exam board.

  • NEA 2 worth 35% is where you will research and test out set dishes to meet the exam board theme and then in a controlled environment you will cook 3 dishes/meals in 3 hours.

What exam board syllabus do we study? 

• Eduqas.

What can I do with GCSE Food Prep and nutrition? (in terms of A-levels, apprenticeships, careers etc)

• You can go onto study catering or hospitality at college or as an apprenticeship. Future careers the subject can lead to include a dietitian, food nutritionist, hospitality and catering, a chef, butchery and fishmongery, food production, marketing of food and running and managing a restaurant.  If you are interested in anything that we consume (eat/drink), there is a job for it. This includes food, drinks, supplements, foods for medical environments, and weight management.