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Subject Leader: Mrs Rachel Roberts
What are we studying?
EDUQAS (WJEC) 601/8093/6 GCSE Food Preparation and Nutrition
Further information can be found from www.eduqas.com
Who is this qualification for?
The Eduqas GCSE in Food Preparation and Nutrition equips 14-16 year old learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.
By studying food preparation and nutrition learners will:
The qualifications have been designed to sit alongside the requirements of core GCSE subjects and are appropriate for learners who are motivated and challenged by learning through hands-on experiences and through content which is concrete and related directly to those experiences.
What will the learner study as part of this qualification?
Students will complete a two year course comprising of six periods of study a fortnight: one double and a single lesson each week.
How we provide for SEN and most able pupils?
The different pathways support students of different abilities and allow them to make good progress. SEN students will be supported appropriately by class teacher and teaching assistants. Group size will be adjusted appropriately to allow more teacher time to support students’ progress. Enrichment extension opportunities are delivered during the course, including the national Young Chef competition and mentoring for our most able students looking to progress onto a post 16 course in food and nutrition.
In lessons, all tasks are differentiated to address the individual needs of all students through careful planning, including:
Assessment is the process of measuring a candidate’s skill, knowledge and understanding against the standards set in a qualification.
The assessment for the GCSE Food Preparation and Nutrition consists of 2 types of assessment:
How are we grouped?
Students are in mixed ability groups in Food and Cookery. The maximum class size is 20.
What homework are we expected to do?
There will be at least one homework task set per week, which should take around 45 minutes to complete. This will include research activities, work sheets, design and development work, evaluation of practical work and project based activities. In addition, students are expected to plan their practical activities at home, by organising, weighing and preparing their ingredients for the practical lessons. Recipes will be given out by the class teacher one week prior to the practical lesson (and they can also be accessed through students resources on the school computer database). Practise of the practical skills in the holidays or at weekends is desirable. Students need an A4 ring binder folder to store and transport their classwork and homework to and from school. Students are encouraged to share favourite recipes and also read around the subject area to support their understanding and development of scientific vocabulary.
What can parents do to help?
Useful resources and equipment