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Food, Preparation & Nutrition

Year 7 & 8

GCSE

Examining Board
Eduqas

Course Introduction
This modern, positive, highly relevant and lively course has the potential to open a world of possibilities. It combines food science alongside the study of nutrition and health and develops increasingly refined skills in practical food preparation.  

GCSE Food Preparation and Nutrition is a superb option if you are interested in anything relating to food, enjoy cooking or you are possibly thinking of pursuing a career within this area.  The department believe in making learning enjoyable and accessible to all students. 

Assessments
Non-Examination Assessment 1: Food Investigation – includes practical work (15% of final grade)
Non-Examination Assessment 2: Food Preparation - includes practical work (35% of final grade)
Written Examination: 1 hour 45 minutes (50% of final grade)

Progression
This course provides a suitable foundation for the study of Food Science and Nutrition and other food-related courses. It is a coherent, satisfying and worthwhile course of study for learners and enables informed decisions about a wide range of further learning opportunities and career pathways.

Possible careers with food include food product development scientist, food lawyer, food stylist, food photographer, urban farmer, nutrition and dietetic technician, molecular gastronomist and many more. 

Course Content

  1. Food Commodities: meats, fish, cheeses, milk, eggs, beans, seeds, soya, tofu, mycoprotein, sugars, fats and oils, cereals, rice and grains, (cakes, pastries, breads, batters), fruit and vegetables.
  2. Principles of Nutrition: nutrients – classifications, sources, functions, deficiencies and excess. We use two computer programs for the nutritional analysis of recipes/meals and to profile specific dietary needs.
  3. Diet and Good Health: recommendations, how our needs change thorough our lives, how to plan diets for people with specific dietary needs and how our lifestyle can affect our food choice.  We study vegetarianism, religious belief, allergies and intolerances.
  4. Cooking and Food Preparation: using all the food commodities in practical lessons to develop higher level skills.  Students have hands on practical work with food at least once every week. *
  5. We provide opportunities for students to enter competitions at local and national levels.
  6. The Science of Food: how and why changes happen to foods. Why does an egg go white and stick together when you heat it? Why do cakes rise? Gels set? What happens when you whisk egg whites to a foam?  Food science-based learning with practical experiments.
  7. Food Provenance: local, national and global. We study individual factors and technological developments affecting our food choice. This module also encompasses environmental concerns, packaging, sustainability, wastage and food security.

*To give both boarders and day students the same opportunities, we now provide all ingredients for practical work. We request a yearly contribution from parents of £30, or £10 a term.  This contribution does not apply to students in receipt of pupil premium funding. This also ensures consistent food safety standards.  Day students can take their food either at lunchtime or at the end of the day and borders may take theirs back to House.  

Contact Name
Mrs J Minnis – Lead teacher for Food and Nutrition.

Contact Email
minnisjo.staff@wymondhamcollege.org

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