Food and Preparation
How the course is assessed:
This course is internally and externally assessed.
Task 1: The Food Investigation Assessment (15% of the GCSE). Students will investigate how ingredients work together.
Task 2: The Food Preparation Assessment (35% of the GCSE). This assessment will require learners to: Plan, prepare, cook and present a three course meal within three hours. Students must also produce a folio of evidence.
External assessment: Written examination (50% of the GCSE) - 1 hour 45 minutes on topics studied in year 10 and 11. Exam board: WJEC Eduqas
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. Throughout Year 10 & Year 11 pupils will gain knowledge and skills - this will involve bringing ingredients in each week to make dishes and practice skills. We will also carry out mini food science investigations to prepare students for assessment. This will culminate in two internal assessments and one external examination.
You can expect to:
• Learn about lots of different theory topics such as food commodities, nutrition, diet and good health, the science of food, food provenance (where food comes from).
• Use and develop your practical skills to create a variety of different meals/products.
• Cook every week to allow you to make a variety of tasty dishes.
Where does it lead?
This course is complemented by others GCSE’s such as GCSE PE and science, particularly biology and chemistry. Upon completion of this course, students can go onto to further study - there are a variety of college courses that are food related and/or then go on to study a science/food science related degree. This GCSE will also give you the skills and food safety knowledge needed in the catering industry.