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Westfield Secondary School

Food Preparation & Nutrition

Title of qualification

GCSE Food Preparation and Nutrition

 

Exam Board

WJEC Eduqas

 

What will I learn?

You will develop your knowledge and skills of food preparation, cookery and presentation, learn about the principles of nutrition and how our dietary choices can impact upon our health. You will investigate the science behind the foods that we consume and the importance of good food safety and hygiene as well as finding out where our food comes from and how it is produced at home and in the food industry. You will learn about the food industry’s environmental impact and our food choices, learning ways to be less impactful. Finally, you will discover current and future food trends and how new technologies are changing our diet and the foods we consume.

Assessment 1—The food investigation

You will research, plan and investigate the working characteristics, function and chemical properties of ingredients through practical experiments. You will produce a report where you analyse and evaluate the task.

Assessment 2—The food preparation assessment

You will plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context. This will culminate in a 3-hour practical examination where you will make three highly skilled dishes. Your supporting written work will be presented in a large folio of evidence.

 

How will this course be assessed?

Examination
  • Component 1: Principles of food preparation and nutrition: 1hr 45 mins (50%)
Non-examined assessment
  • Component 2, assessment 1: Food investigation: 8 hours (15%)
  • Component 2, assessment 2: Food preparation assessment (NEA): 12 hours (35%)

 

What skills do I need?

You need to:

  • Enjoy cooking and have an open mind as to the food that you will prepare and eat.
  • Have an interest in learning about the food you eat, how it is made and where it comes from.
  • Have an enquiring mind wanting to research and solve problems.
  • Be able to work independently and as part of a team.
  • Be able to work safely and understand why following good food hygiene is critical.
  • Have good organisational skills, making sure you bring in your own ingredients when required.

 

What is next for me after this course?

The course can lead onto a range of further opportunities in nutrition qualifications, sports science, catering and hospitality, food and beverage production, manufacturing, chef apprenticeships, A-levels, BTEC level 2/3, diplomas in professional cookery.

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