Key Stage 4
Course: GCSE in Food Preparation & Nutrition
Exam Board: WJEC Eduqas
Exam Specification Code: C560P1
Qualification no. 601/8093/6
What will I learn?
Component 1: Principles of Food Preparation and Nutrition Written examination: 50% of qualification
This component will consist of two sections both containing compulsory questions and will assess the six areas of content as listed below.
Section A: questions based on stimulus material.
Section B: structured, short and extended response questions to assess content related to food preparation and nutrition.
Students will be given the opportunity to develop technical skills, through practical and experimental work. This will allow learners to develop sound technical skills whilst exploring and consolidating knowledge and understanding relating to food preparation and nutrition.
Areas of Content
- Food commodities
- Principles of nutrition
- Diet and good health
- The science of food
- Where food comes from
- Cooking and food preparation
Component 2: Food Preparation and Nutrition in Action, worth 50% of qualification
Non-examination assessment: internally assessed, externally moderated
Assessment 1: Food investigation (30 marks) 15%, 8 hours
A Food Investigation will be set that will require each learner to:
(a) research and plan the task
(b) investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result
(c) analyse and evaluate the task
(ii) produce a report which evidences all of the above and includes photographs and/or visual recordings to support the investigation
Assessment 2: Food preparation assessment (70 marks) 35%, 12 hours
Students will prepare, cook and present a final menu of three dishes.
This assessment will require learners to:
Plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context.
Two options for this assessment will be set by WJEC Eduqas that will require the learners to:
(a) investigate and plan the task, select a final menu to be produced to showcase skills and produce a plan of action for the practical execution of the dishes (to include trialling and testing)
(b)prepare, cook and present a menu of three dishes within a single session.
(c)evaluate the selection, preparation, cooking and presentation of the three dishes
(ii) produce a folio of evidence which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate the learner’s application of technical skills and the final outcomes
For more information, please click on the link https://www.eduqas.co.uk/qualifications/food-preparation-and-nutrition-gcse/#tab_overview