GCSE Food Preparation and Nutrition (WJEC) is a rigorous new course aimed at students with an interest in food, nutrition, science and cooking. Through a combination of practical and theory work students will learn about the main food commodities and core knowledge of nutrition, food safety, food processes and the science of food. Food Science investigations (15%) and a food project (35%) cover the majority of Year 11 controlled assessment time, followed by an end of year exam.

Key Stage 4

This new GCSE Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.  At its heart, this qualification focuses on nurturing students' practical cookery skills to give them a strong understanding of nutrition.

Food preparation skills are integrated into five core topics:

Food, nutrition and health, Food science, Food safety, Food choices, Food provenance.

Students will be able to gain these skills through a variety of practical and theory work.  It will also involve some experimental work.  It is important that students are aware of the presence and importance of theory work in this course. 

Method of Assessment

Assessment will include:

Written exam: 50% of mark sat in a 1 hour 45 minute exam

NEA (formerly controlled assessment): 50% of exam. Two tasks all completed in Year 11

Students will have a 3 hour practical exam which will be planned for in advance in Year 11

Exam Board: AQA  

Pathways after Year 11

Upon completion of this course, students will be qualified to go on to further student or embark on an apprenticeship of full time career in the catering or food industries. The course links in well with other subjects at GCSE e.g. PE or Science This course will provide a solid foundation for progression to further Health and Social Care studies and will also support PE studies, Biology, related sciences and medical studies, hospitality and catering.

Course Contact

Mrs K D'Arcy

Technology Subject Leader