What will I learn?
By studying food preparation and nutrition students 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.
How will I be assessed?
Component 1: Principles of Food Preparation and Nutrition Written examination: 1 hour 45 minutes 50% of qualification
This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed in the specified GCSE content. Section A: questions based on stimulus material. Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.
Component 2: Food Preparation and Nutrition in Action Non-examination assessment: internally assessed, externally moderated Assessment 1 and 2: 50% of qualification
Assessment 1: The Food Investigation Assessment A scientific food investigation which will assess the learner’s knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.
Assessment 2: The Food Preparation Assessment Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.
What are the costs?
Every week students will be expected to provide the ingredients to complete the practicals, if there are any problems with cost the school can help, as long as the student asks.
Is there anything else I need to know?
Students will be expected to bring in dihes to cook the foods in.
- Chef – Cooking in a café, restaurant or as a caterer sous chef, pastry chef
- Food scientist – study the physical, chemical, and microbiological properties of food to make sure that they are safe for consumers. …
- Dietitian – Promotes a healthy lifestyle in clients and treats medical conditions by providing impartial nutritional advice and devising eating plans based on the science of nutrition.
- Nutritionist – A nutritionist is an expert in the field of food and nutrition. They advise people on what to eat in order to lead a healthy lifestyle or achieve a specific health-related goal. They work in many settings, including hospitals, cafeterias, nursing homes, and schools. Some are self-employed with their own practice.
- Retail industry – working in supermarkets, cafes involved in the service rather than making, management etc
- Restaurant workers – from sommeliers, restaurant manager, waitress
Exam board: WJEC