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:
1. Nutrition, Diet and Health Throughout Life
2. Factors Affecting Consumer Choice
3. Nutritional, Physical, Chemical and Sensory
Properties of Food in Storage, Preparation and
Cooking
4. 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
ALLOC
ATION
(MAXIM
UM)
PAGES
Research / investigation
10
4 hours
2
Developing and selection of
ideas
15
7 hours
3
Planning
45
1 hour
1
Production
Evaluation
6 hours
10
2 hours
2
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.