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Westfield Secondary School

Food Preparation and Nutrition

Overview

Introduction

Students develop their knowledge and skills of food preparation, cookery and presentation, learn about the principles of nutrition and how our dietary choices can impact upon our health. They will investigate the science behind the foods that we consume and the importance of good food safety and hygiene as well as finding out where our food comes from and how it is produced at home and in the food industry.

Students learn about the food industry’s environmental impact and our food choices, learning ways to be less impactful. Finally, they discover current and future food trends and how new technologies are changing our diet and the foods we consume.

Qualification

GCSE

Awarding body

WJEC Eduqas

Course leader

Mrs M Hogan

Assessment

  • Examination: 50%
    • Component 1: Principles of food preparation and nutrition: 1hr 45 mins | 50%
  • Non-examined assessment: 50%
    • Component 2, assessment 1: Food investigation | 8 hours | 15%
    • Component 2, assessment 2: Food preparation assessment (NEA) | 12 hours | 35%

Curriculum

Course content

Assessment 1—The food investigation

Students research, plan and investigate the working characteristics, function and chemical properties of ingredients through practical experiments. They produce a report where you analyse and evaluate the task.

Assessment 2—The food preparation assessment

Students plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context. This culminates in a 3-hour practical examination where they make three highly skilled dishes. Their supporting written work is presented in a large folio of evidence.

Skills and requirements

Skills required

  • Enjoy cooking and have an open mind as to the food to be prepared and eaten.
  • Have an interest in learning about the food you eat, how it is made and where it comes from.
  • Have an enquiring mind wanting to research and solve problems.
  • Be able to work independently and as part of a team.
  • Be able to work safely and understand why following good food hygiene is critical.
  • Have good organisational skills, making sure you bring in your own ingredients when required.

Beyond the classroom

Future pathways

The course can lead to a range of further opportunities in:

  • nutrition qualifications
  • sports science
  • catering and hospitality
  • food and beverage production
  • manufacturing
  • chef apprenticeships
  • A-levels
  • BTEC level 2/3
  • diplomas in professional cookery

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