Food Preparation & Nutrition

Useful Resources and Revision Support

GCSE Food Preparation and Nutrition:

Hospitality and Catering:

WJEC Vocational Award – Hospitality and catering Textbook – ISBN Number 9781911208648

When studying Food and Nutrition students learn a wide range of practical skills to help cement their knowledge and understanding enabling them to produce high quality outcomes from a range of ingredients.

Students have a double lesson of Food per week where they are taught in mixed ability groups through practical activities a range of essential life skills. As students’ progress through the key stages they are encouraged to learn by experimental/scientific and investigative approaches, covering a great deal of practical work as well as theoretical topics. Students will make a wide range of interesting and tasty dishes throughout all key stages with an emphasis on nutrition, food science and food provenance.

Enrichment

Throughout the year we have many opportunities for students to get involved in the following extra-curricular clubs. These change every year and may include:

Halloween cookery club – Spooky graveyard cakes, terrifying pizza dough bones and more!
Christmas cake club – Festive bakes include Christmas cakes, biscuits and more.
Easter cookery club – Easter themed biscuits or cakes.
Master chef club – Where we make advanced patisserie and desserts, a club for the older students.
Fun Kitchen – A science based cookery themed session full or explosive science and fun.

Assessment

WJEC Level 1/2 Award in Hospitality and Catering:

QAN code: 601/7703/2.

Unit 1 - The Hospitality and Catering Industry - External Assessment – A 90 Minute exam sat in year 10 – Worth 40% of the course.

Unit 2 - Hospitality and Catering in Action – Internal Assessment task - Lasting 72 guided learning hours in year 11. – Worth 60% of the course.

Hospitality in Catering Sample Assesment Materiela - Past paper >>

GCSE Food Preparation and Nutrition:

Specification code: 8585, QAN code: 601/8421/8

This qualification is linear. Linear means that students will sit their exam and submit all their non-exam assessment at the end of the course in year 11.

Unit 1: Food preparation and nutrition Exam - External Assessment – a 1 hour 45 minute exam sat in Year 11 – Worth 50% of the GCSE

Unit 2: Non-exam assessment (NEA) – Internal Assessment task

Task 1: Written or electronic report (1,500–2,000 words) including photographic evidence of the practical investigation.
Task 2: Written or electronic portfolio including photographic evidence. Photographic evidence of the three final dishes must be included.

GCSE Food and Preparation (8585) Specification >>

Curriculum Overview

Year 7

Year 8

During Year 7 there is a strong emphasis on developing a variety of basic practical skills and gaining an understanding of basic nutrition and personal hygiene.

All the work the students undertake is based around the national guidelines for healthy eating and focuses on working hygienically and safely.

During Year 8, through more advanced practical skills and practical sessions, there is a focus on students understanding of basic scientific principles when preparing food.

All the work the students undertake is in preparation for either Hospitality and Catering or GCSE Food Preparation and Nutrition.

Year 9	Year 10	Year 11
Students begin both courses by studying common syllabus content based upon nutrition. All the work the students undertake is based around the national guidelines for healthy eating and focuses on working hygienically and safely. Advanced practical skills are practiced and refined dependent upon which course students follow. Food preparation and Nutrition equips students with an array of culinary techniques, as well as knowledge of nutrition, Food science, food traditions and kitchen safety. GCSE students will then explore food science and provenance before practicing NEA (non-exam assessment) skills. Hospitality and Catering students will learn about the vocational sector and the potential it can offer them for their careers in hospitality. It provides students with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment. Hospitality also equips students with an array of culinary techniques with an emphasis on learning about complex skills and industry routines for example ‘mise en place’ preparation. In addition, students are encouraged to take part in local and national competitions when available.	Food and Nutrition is taught with practical work making up a high proportion of the time, the recipes are designed so that students acquire more advanced cooking skills. Teaching and learning is all Food, Nutrition and Food Science based, emphasising the sound understanding of nutritional guidelines. There is a greater emphasis on thinking about budgeting, meal planning, food waste, functions of ingredients and food science. Hospitality and Catering is taught through two units, students will gain an overview of the hospitality and catering industry and the type of job roles that are available. The course in Year 10 is designed with the aim of enabling students to gain a good foundation of knowledge, understanding and skills that are required by the hospitality and catering industry, which is a major employer of people in the UK and other countries.	For both options in Year 11, students will all be completing coursework requirements for the exam board which goes towards their final grade. All students will be working on tasks which include the following: Students' understanding of the working characteristics, functional and chemical properties of ingredients. Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task. Students will plan in detail, prepare, cook and present a final menu dishes which meets the chosen task.

Year 9

Year 10

Year 11

Students begin both courses by
studying common syllabus content based upon nutrition. All the work the students undertake is based around the national guidelines for healthy eating and focuses on working hygienically and safely. Advanced practical skills are practiced and refined dependent upon which course students follow. Food preparation and Nutrition equips students with an array of culinary techniques, as well as knowledge of nutrition, Food science, food traditions and kitchen safety. GCSE students will then explore food science and provenance before practicing NEA (non-exam assessment) skills.

Hospitality and Catering students will learn about the vocational sector and the potential it can offer them for their careers in hospitality. It provides students with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment. Hospitality also equips students with an array of culinary techniques with an emphasis on learning about complex skills and industry routines for example ‘mise en place’ preparation. In addition, students are encouraged to take part in local and national competitions when available.

Food and Nutrition is taught with practical work making up a high proportion of the time, the recipes are designed so that students acquire more advanced cooking skills. Teaching and learning is all Food, Nutrition and Food Science based, emphasising the sound understanding of nutritional guidelines. There is a greater emphasis on thinking about budgeting, meal planning, food waste, functions of ingredients and food science.

Hospitality and Catering is taught through two units, students will gain an overview of the hospitality and catering industry and the type of job roles that are available. The course in Year 10 is designed with the aim of enabling students to gain a good foundation of knowledge, understanding and skills that are required by the hospitality and catering industry, which is a major employer of people in the UK and other countries.

For both options in Year 11, students will all be completing coursework requirements for the exam board which goes towards their final grade. All students will be working on tasks which include the following:

Students' understanding of the working characteristics, functional and chemical properties of ingredients.
Students' knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.

Students will plan in detail, prepare, cook and present a final menu dishes which meets the chosen task.