1. 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

2. 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.

3. 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.

4. 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

5. 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

6. 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.