Food Preparation & Nutrition (WJEC) KS4
Food preparation and nutrition equips students with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating.
By studying food preparation and nutrition learners 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
|Principles of food preparation and nutrition
Written exam - 1 hour 45 mins
|Food preparation and nutrition in action
Assessment 1 (8 hours), Assessment 2 (12 hours)
GCSE Food is a good preparation for further study for BTEC Food or BTEC Catering. Those that have studied GCSE Food have gone into careers in the catering environment, nutrition, dietary care and sport related industries.
Key Stage 5
Exam Board: WJEC
Contact: Miss R Foster
Year 12 - BTEC Level 3 Certificate in Food Science and Nutrition - equivalent to AS levels
Year 13 - BTEC Level 3 Diploma in Food Science and Nutrition - equivalent to A2 levels
This course will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts and through on-going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals. It has been designed to offer exciting, interesting experiences that focus learning for 16-19 year old learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry.
5 GCSEs A*-C or 4-9 to include Maths and English Lang/Lit Grade 5 + GCSE Food Grade 4
Where can Food Tech take me?
A BTEC in Food Tech is useful if you want to continue to HE with a course in Food Science, Food Microbiology, and nutrition and Food Technology. It's not just for those who want to go on to be a chef; many students go to careers such as nutritionists or dietitians, process development scientists, purchasing managers or even technical brewers.
||1 written examination +
3 coursework assignments
|Food Hygiene and Safety
||1 controlled assignment task given with 3 weeks to produce the assignment