WJEC GCSE Food Preparation and Nutrition – C560P1:
This course will equip learners with the knowledge, understanding and skills required to cook and also to apply the principles of food science, nutrition and healthy eating.
Following this qualification will encourage learners to cook and enable them to make informed decisions about food and nutrition in order to be able to feed themselves and others affordably and nutritiously, now and later in life. It will allow the students to understand the huge challenges that we face globally to supply the world with nutritious and safe food.
Component 1: Principles of Food Preparation and Nutrition
Written examination: 1 hour 45 minutes
50% of qualification
· 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
50% of qualification
· Assessment 1: The Food Investigation Assessment (8 hours)
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. A report of 1500 words will be produced
· Assessment 2: The Food Preparation Assessment (12 hours)
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.
A report will be produced comprised of 15 sides of A4
These assessments will be based on a choice of tasks released by WJEC annually.
1. Food commodities e.g. cereals, fruit and vegetables, sugars, dairy, fats , meat/fish and vegetarian alternatives. The course will look at their value in the diet, their working characteristics and also include experiments to understand changes that occurring during cooking.
2. Principles of nutrition – the role of the main nutrients in the diet, their sources, function and deficiency diseases
3. Diet and good health
4. The science of food
5. Where food comes from
6. Cooking and food preparation
Unit 1 – Catering Skills related to food preparation and service
Assessment of this element is by two practical tasks chosen from a bank of six carried out in the Classroom and marked by your teacher. This unit is worth 60% of the GCSE.
Unit 2 – Catering, food and the customer
Assessment of this element is by examination and is worth 40% of the GCSE.
The examination covers the full range of GCSE grades from A* to G.
For further information, please contact Ms Grime: email@example.com.