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At Prince William school we strongly believe that every child should have the opportunity to be able to cook a wide range of dishes; from treats and bakes to healthy snacks and family meals. Each child is encouraged to be involved in the preparation of the recipe, shopping list and labelling of ingredients for their practical lesson.


Year Group Topics Dishes (maybe subject to change)
Year 7

Kitchen safety and expectations.

Food storage and personal hygiene

Fruit crumble
Scone based pizza
Small cakes
Sausage rolls
Fruit smoothie
Year 8

Food nutrition.

Function of ingredients.

Apple cake
Bread products
Tomato and meat sauce
Mini quiches
Bread pizza
Year 9

Meal planning.

Cultural influences and staple foods.

Pasta bake
Vegetable rosti
Stir fry
Sponge cake



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.


Overview: This course is equivalent to an A level, with up to 60 UCAS points for the D* (Distinction*) award.

The course is taught over 2 years. In the first year an examination and coursework is submitted for this unit. Both units must be completed in Year 12 if learners want to cash in for a certificate and not continue to year 13. In Year 13 three units must be completed, including a case study, an assignment and a 90 minute exam. The Diploma is equivalent to a GCE A level qualification, in size, depth, rigour, performance and UCAS points.

Learners will be required to undertake study of food production methods, food safety, properties of nutrients, plan the production of complex dishes and cook them, analysis of current issues in food and nutrition and the application of policies in assisting with guidelines and health benefits of a healthy diet.

Entry Requirements

Although there are no formal entry requirements, the qualification supports progression from GCSEs in Hospitality and Catering, Food Technology, Design and Technology, Biology, Chemistry and Physical Education.


Together with relevant Level 3 qualifications such as A Levels in Biology, Chemistry, Sociology and Maths and/or Level 3 qualifications in Hospitality or Science, learners will gain the required knowledge to progress to higher education degree courses, such as:

  • BSc Food and Nutrition
  • BSc Human Nutrition
  • BSc (Hons) Public Health Nutrition
  • BSc (Hons) Food Science and Technology

Many employment opportunities within the field of food science and nutrition are available to graduates.

An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives.

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