Food & Nutrition
EXAM BOARD: WJEC
HEAD OF DT: Mr Crilly
STAFF: Mr Parr, Mrs McCubbin
The WJEC GCSE in Food and Nutrition will equip you with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
What you will learn:
This course aims to enable students to:
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Effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.
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The relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health.
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The 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.
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The knowledge to make connections between theory and practice so that you are able to apply your understanding of food science and nutrition to practical cooking.
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The economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
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Sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.
Pathways:
Chef
Baker
Deli Owner
Food critic
Dietician/Nutritionist
Caterer
Menu designer
ASSESSMENT:
UNIT 1: Principles of Food and Nutrition
40%
On-screen written examination. 1 hour 30 minutes.
UNIT 2: Food investigation
20%
Non-examination assessment. 10-hour task.
Will involve practical experimental work and written work based on a specific food commodity e.g. bread, pastry.
UNIT 3: Food & Nutrition in action
40%
Non-examination assessment. 15-hour task.
Will involve research to respond to a given brief plus planning, preparation, cooking (3-hour session) and presentation of three dishes plus accompaniments (where appropriate) to form a menu.