GCSE Food & Nutrition

With many new hotels and leisure activities springing up in the locality, the catering industry is now looking at schools for talented would be chefs. The course offers students the chance to learn about the catering industry. They will develop a basic knowledge of nutrition and an understanding of the relationship between diet and health. It is hoped that the students will achieve an interest in, and enjoyment of, food preparation, presentation and service.

Year 9 Options- GCSE Food and Nutrition .mov

Areas of study:

Principles of nutrition
Diet and good health
Health, safety and hygiene
Food preparation, cooking and presentation
Nutrition and menu planning
The science of cooking food
Food provenance and food waste
Cultures and cuisines
Factors affecting food choice
Technological developments

Assessment

Unit 1: Principles of Food and Nutrition Written examination: 1 hour 30 minutes ( 80 Marks)

The written examination counts for 40% of your final grade.

Unit 2: Food and Nutrition in Action Non-examination assessment:

Internally assessed, externally moderated

Assessment 1: 10 hours

Assessment 2: 15 hours

60% of qualification 120 marks

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

Possible careers and further education:

Hotels and restaurants
Head Chef
Sous chef
Commis chef
Dietician/Nutritionist
Contract catering business

The Armed Services
Private catering firms
Transport catering (aircraft, railways)
Welfare and industrial catering (school & hospitals)
Food Science