“Good food is a global thing and I find that there is always something new and amazing to learn– I love it’ Jamie Oliver– chef and TV personality

“GCSE Food Preparation and Nutrition will be a suitable replacement for the existing WJEC qualifications. The new specification harnesses the most popular aspects of the existing GCSEs in Home Economics: Food & Nutrition giving students a satisfying, dynamic and practical specification.” Jayne Hill, Principal Examiner, GCSE Catering at WJEC….

What we currently do in Year 9…

What we study in Year 9…

Chopping an onion Melting and mixing kneading griddling Creating a healthy snack food for teenagers Making a roux sauce Skills we have developed in Year 9…

Developing practical skills is a large part of GCSE also……

Do you enjoy creating new, fun and interesting food products? Are you skilled at organisation and time management?

Would you like to be a part of a subject with consistently GOOD exam results? Are you interested in exploring more about the science of food? August % A-C

Why choose Food…

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 two components : Component 1: Principles of Food Preparation and Nutrition Written examination: 1 hour 45 minutes 50% of qualification Component 2: Food Preparation and Nutrition in Action Non-examination assessment: internally assessed, externally moderated Assessment 1: 8 hours (year 10) Assessment 2: 12 hours (year 11) 50% of qualification About GCSE…

What will you learn at GCSE…..? 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 chemical characteristics 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. Any questions about the subject come and see Mrs. Gray