Subject Introduction

The department aims to stimulate the curiosity, promote problem solving skills and critical thinking of the next generation of food scientist, chefs and caters. We want to ensure that every student develops skills for a modern society that solve real and relevant problems, considering their own and others’ needs, wants, and values.

Our facilities include specialist workshops for Food Technology.

Key Stage 3 Information

All students study food preparation until the end of KS3 (in line with National Curriculum guidelines) as an enrichment subject in year 7. A carousel system operates between the food preparation department and PSHE, where students spend half the year studying food hygiene in year 7. In year 9, students then get to choose whether to carry on studying food preparation and nutrition as a GCSE. The curriculum then develops knowledge and understanding of core ideas in food preparation focusing on basic recipes and specialist equipment.

Over the course of Key Stage 3, students will complete the following projects:

• Cake making
• Pastry making
• Sauces
• Batters
• Bread making
• Setting mixtures.

Key Stage 4 Information

The WJEC Eduqas GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition, and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge to be able to feed themselves and others affordably and nutritiously, now, and later in life.

By studying food preparation and nutrition, learners will:

• be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
• develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
• understand the relationship between diet, nutrition, and health, including the physiological and psychological effects of poor diet and health
• understand the economic, environmental, ethical, and socio-cultural influences on food availability, production processes, diet, and health choices
• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities, and microbiological food safety considerations when preparing, processing, storing, cooking, and serving food
• understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

Students must complete all assessment in May/June in any single year.

Content Overview

Examining Board: EDUQAS

Specification Code: C560P1

Grading: 9-1

Component 1 - Written Examination

• Externally assessed
• 50% of the total GCSE

Overview of Assessment

The 1 hour 45 minute paper will consist of 100 marks and will assess the following areas of study:

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

Component 2 - Non-examined Assessment

• Internally assessed
• 50% of the total GCSE

Overview of Assessment

The non-examination assessment is composed of two assessments that are set by the exam board. 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.

Assessment 1: The Food Investigation Assessment

15% of total qualification.

A Food Investigation will be set that will require each learner to:

(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

(d) produce a report which evidence all the above and includes photographs and/or visual recordings to support the investigation.

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 requirements such as a dietary need, lifestyle choice or specific context.

Food Preparation and Nutrition Curriculum Map All Years