Overview: GCSE Food Preparation and Nutrition at Prince William is administered by WJEC.
Current Year 10
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 in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
Theory and knowledge based skills taught to students
Students will be required to identify different methods for each and develop knowledge of the functions of key ingredients for each.
- Nutritional value of common ingredients
- The dietary needs of varying groups of the population
- Diet and good health
- The science of cooking food
- Food spoilage and food hygiene
Practical Skills Taught to students.
- Baking several products will require various pastry, bread and cake making skills
- The use of electrical and manual equipment when batch producing products
- Working with a planning sheet when undertaking the making of different products
- Investigating the action of heat on food
- Cooking with staples to make healthy and nutritious meals
Food Preparation and Nutrition in action (2 tasks)
Non-examination assessment, (50% of the qualification) 100 marks. The student will make dishes that will give them experience, knowledge and skills.
Task A: The Food Preparation Assessment (15% of total qualification)
‘Short-crust pastry should be crisp to the bite and crumbly in the mouth. It can be prepared using a range of different ingredients.’ Students will investigate the characteristics and the functional properties of the different ingredients needed to achieve a perfect short-crust pastry.
Task B: The Food Preparation Assessment (35% of total qualification)
‘A local restaurant is holding an international week. Research, prepare and cook 3 dishes that could be served on a themed menu to promote the cuisine of a specific country or region.’
Principles of Food Preparation and Nutrition-
A written examination: 1 hour 45 minutes (50% of the qualification) 100 marks. It is taken at the end of the course in Year 11.
Pathways- This course is going to be very popular and is the perfect lead into A-Level ‘Food Preparation and Nutrition’. Other pathways could be Catering College, apprenticeships or further study in Sports science/Nutrition and Business.