GCSE Food and Nutrition
The specification is designed to give students an opportunity to extend and apply their skills, knowledge and understanding of food and nutrition within a variety of contexts while maintaining the coherence inherent in this subject area. It will enable students to extend their design and technological capability in order to meet human needs and opportunities which have direct implications on the lifestyle and environment of people. It will provide opportunities to develop interdisciplinary skills including all six key skills and their capability for imaginative, innovative thinking, creativity and independence relating to their personal interest.
The specification will provide opportunities for students to develop their critical thinking and to manage a range of resources in order to develop food items which are suited to the needs of individuals or families, and to recognise the influence of current trends, the market economy and technological change. It will offer opportunities for students to develop an understanding of citizenship through the relevant issues of the subject. The course reflects the view that GCSE Food and Nutrition should provide a variety of experience whilst focusing on concepts, themes and issues relevant to the subject content.
The specification provides a suitable basis for further study at 16 plus offering progression on to academic and a variety of vocational courses including GCE Home Economics, Design and Technology (Food) and GCE's in Manufacturing/Health and Social Care/Leisure and Tourism. It could enhance career opportunities or provide a coherent, satisfying and worthwhile course of study for candidates who do not progress to further study in the subject.
Summary of Assessment
Written Paper: 1 hour 30 minutes (40%)
One paper which will be externally set and marked targeted at the full range of GCSE grades. The paper will contain short-answer, structured and free response questions drawn from all areas of the specification and will assess the quality of written communication.
Food and Nutrition Practical Tasks (60%) Controlled Assessment
- Task 1: (20% One task to be selected from a bank of three tasks set by WJEC. Duration: 10 hors to commence in the first half of the course. Internally assessed using WJEC set criteria and externally moderated.
- Task 2: (40%) One task to be selected from a choice of two tasks set by WJEC. Duration: 20 hours to commence in the second half of the course. Internally assessed using WJEC set criteria and externally moderated.
The controlled assessment is a compulsory component of GCSE Food and Nutrition. It complements the external examination by offering a distinct means of assessment.
It enables candidates to:
- Plan investigations and tasks
- Carry out investigations and tasks
- Apply skills in the context of food and nutrition
- Analyse and evaluate evidence
- Make reasoned judgements and present conclusions
The specification content is divided into four compulsory areas of study which must be interrelated whenever possible. The following content should be taught in the context of the assessment objectives.
- Nutrition, Diet and Health Throughout Life
- Factors Affecting Consumer Choice
- Nutritional, Physical, Chemical and Sensory Properties of Foods in Storage, PReparation and Cooking
- Food Hygiene and Safety
Food and nutrition is a practical subject. Students develop and demonstrate their food preparation and handling skills through practical activities, whilst applying relevant knowledge and understanding of topic areas.
