In Year 8 we look at both the Science of Food and Food Commodities: Where food comes from and how it is processed. We also look at why we need nutrients and their function in the body. Our theory work is linked to the practical lessons which build upon the skills that are learnt in Year 7.
In Year 9 we look at street food and why it is popular. Practical lessons are linked to street foods, enabling students to enhance their practical skills when exploring the different recipes. We also look at why cultures and cuisine is important, What is meant by regional foods, Why do people choose to eat certain foods. Why are the senses important. What is meant by food provenance, food miles and Carbon footprint. We then look more closely at food commodities and how they are processed.
The WJEC Eduqas GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply 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 able to feed themselves and others affordable and nutritiously, now and later in life.
Component One: Principles of Food Preparation and Nutrition
Written Examination: 50% of qualification
Areas of Content:
Principles of nutrition
Diet and good health
The science of food
Where food comes from
Cooking and food preparation
Component Two: Food Preparation and Nutrition in Action