Subject Leader: Mrs Rachel Roberts

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What are we studying?

EDUQAS (WJEC) 601/8093/6 GCSE Food Preparation and Nutrition

Exam

  • 50% final GCSE grade
  • 1hour 45mins
  • 100 marks

Coursework

  • 50% Coursework – Two tasks
  1. Food Investigation Assessment (15%) – 8 hours assessment in Autumn term Y11
  2. Food Preparation Assessment (35%) – three hour practical exam in Spring term Y11

Further information can be found from www.eduqas.com

 

Overview

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:

  • be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
  • develop knowledge and understanding of the functional properties and chemicalcharacteristics of food as well as a sound knowledge of the nutritional content of food and drinks
  • understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
  • understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
  • demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
  • understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.

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?

  • Food commodities
  • Principles of nutrition
  • Diet and good health
  • The science of food
  • Where food comes from
  • Cooking and food preparation

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:

  • Outcome (learning objective)
  • Task
  • Process (the method of teaching)
  • Pupil grouping
  • Tailoring the content of the lesson for the individual (personalised learning agenda)
  • Provision (access to support & specialists)
  • Choice and self-direction
  • Learning style

Assessment:

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:

  • internal assessment – portfolio of evidence including written and practical work. This will be graded by centre staff and externally moderated by EDUQAS
  • external assessment – external assessment paper of a timed two hour period. This will be graded by EDUQAS
  • Candidates must be successful in both types of assessment to achieve the qualification
  • Each unit of this qualification is graded using a GCSE structure of 1-9 scale.

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?

  • Provision of ingredients for practical lessons.  Students are offered some minor adaptions to recipes to ensure the practical work will be enjoyed by the whole family.  We can accommodate any dietary restriction, but please advise the class teacher prior to practical work commencing.  This will be treated sensitively and confidentially.
  • Provision of a large named container (plastic or tin container would be suitable) to transport ingredients to and from school.
  • Collect a variety of crockery and containers for use with practical work.
  • Develop a collection of favourite recipes and cookery books.
  • Use of weighing scales and measuring jug/equipment at home is essential.
  • Sharing recipes, practise of food preparation and cooking skills at home are actively encouraged by the food technology teachers.
  • Ask your child to explain the meaning of the scientific vocabulary that is new to each topic.
  • Encourage your child to discuss what they have learnt each week as they progress through each unit.
  • Look out for articles in newspapers or television and discuss them with your child.
  • Parents can also encourage an interest in food and healthy eating

Useful resources and equipment

    • Recipe books
    • Ruler, colouring pencils
    • Access to a computer is desirable, but it is possible to use the ICT suite at school during lunchtime