Fulston Manor GCSE Options Brochure

Food Preparation and Nutrition Examination Board: WJEC Edquas | Award Code: C560P1 (Food Preparation and Nutrition)

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Why take this course?

This course is a great opportunity to develop your knowledge, understanding and skills in areas such as British and international cuisines, the relationship between the physiological and psychological effects of poor diet and health, how to modify recipes to create your own and much more. This subject will also provide you with an opportunity to develop your skills for imaginative and innovative thinking, creativity and independence.

Aims of this course

To equip learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. Learners will be encouraged to cook regularly, enabling them to make informed decisions about food and nutrition and allow them to acquire knowledge to be able to feed themselves and others affordably and nutritiously, now and later in life.

Course structure and content

Component 1: Principles of Food Preparation and Nutrition There are six areas of content: food commodities, diet and good health, where food comes from, principles of nutrition, the science of food, cooking and food preparation. They will also develop technical skills through practical and experimental work.

Component 2: Food Preparation and Nutrition in Action

Assessment

Component 1 – Principles of Food Preparation and Nutrition | Written examination (50% of the qualification) Component 2 – Food Preparation and Nutrition in Action | Non-examination assessment: internally assessed, externally moderated

Assessment 1: The Food Investigation Assessment (15% of qualification) Assessment 2: The Food Preparation Assessment (35% of qualification)

Entry requirements

Students will need to demonstrate a keen interest in food and regularly undertake practical tasks at home during Year 9. Students will be expected to develop their knowledge and understanding of the subject through a large degree of written work as well as practical activities - they must be prepared to undertake all aspects of the course. Students must prepare and cook dishes at home every week to develop their practical skills. They will need to provide ingredients for practical tasks that take place in school, as well as when undertaking controlled assessments. The type and cost of ingredients will vary depending on the task and topic being covered.