GCSE HOME ECONOMICS Food and Nutrition This course is a must for anyone who wishes to develop their practical skills and develop a further understanding of nutrition, food commodities, food preparation, food safety and food storage. It is an essential option for students who wish to work within the food industry. The course is made up of four areas of study: Nutrition, Diet and Health Throughout Life Factors Affecting Consumer Choice Nutritional, Physical, Chemical and Sensory Properties of Food in Storage, Preparation and Cooking Food Hygiene and Safety

Food and Nutrition Summary of Assessment Unit 1: Principles of Food and Nutrition (40%) Written Paper: 1 ½ hours 80 marks (80 UMS) 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. Unit 2: Food and Nutrition Practical Tasks (60%) Controlled Assessment 120 marks (120 UMS) Task 1: (20%) One task to be selected from a bank of three tasks set by WJEC. Duration: 10 hours 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.

Food and Nutrition Candidates develop food preparation and food handling skills by regular participation in practical sessions which will involve meal production, experimental work, food testing and modifying recipes. Knowledge and understanding of the areas of study can be gained via class notes, completion of work booklets, watching videos, individual and/or group research and online interactive activities.

Suggested Pathway through the specification Year 10 Weekly practical sessions, Theory sessions to acquire knowledge and understanding Task 1 – Controlled Assessment – 20% of final mark Candidates will need to produce an investigational folio which shows acquisition of practical skills related to the chosen task CRITERIA FOR MARKING Research – investigation and planning Explore topic, set criteria, recipe ideas, justify final choices, plan for making 12 marks – up to 3 hours Production follow plan of action, food preparation, handling equipment and cooking skills, evidence of hygiene and safety, outcome Photographic evidence 20 marks – up to 5 hours Evaluation Nutritional, sensory, cost if applicable. Comments 8 marks – up to 2 hours

Year 11 Weekly practical sessions. Theory sessions to acquire Knowledge , completion of specimen/past papers, revision for examination. Task 2 – Controlled Assessment – 40% of final mark SECTION ALLOCATION OF MARKS TIME ALLOCATION (MAXIMUM) PAGES Research / investigation 10 4 hours 2 Developing and selection of ideas 15 7 hours 3 Planning 45 1 hour 1 Production 6 hours Evaluation 2 hours

Progression Progression routes to further study: Food Technology courses, NVQ Catering, Level 3 Food and Nutrition, A level Health and Social Care, A level Human Biology Progression routes to Careers and Employment: Food Technologist, Catering Industry, Dietician.