Food and Nutrition

KS4 Subject Information for Parents / Students

Please see below some information about the course covered during Key Stage 4. You will also find more information about the knowledge and skills covered booklet in a hyperlink below.  During each half-term your child will have regular ‘learning checks’ to assess how well they are progressing against the expected standards. If they do not reach the expected standard in any of these checks, they should be seeking help from their teacher regarding the best possible steps. Teachers will also be sharing with students examples of how to go ‘beyond the expected standards ‘and providing additional challenge.

Minimum Expected Standards F & N YEAR 9

Minimum Expected Standards F & N YEAR 10

Minimum Expected Standards F & N YEAR 11 

 

Subject: GCSE Food Preparation and Nutrition
GCSE Exam board: WJEC Eduqas
Assessment structure:

COMPONENT 1: Principles of food preparation and nutrition

Written examination (1hour 45 minutes)            50% of qualification

COMPONENT 2: Food preparation and nutrition in action

Non-examination assessment (NEA)                50% of qualification

Assessment 1: 8 hours (WJEC Eduqas recommendation as optimal time needed)

Evidence:   no more than 1.500 to 2,000 words. (plus any charts, graphs and photographs)

Assessment 2: 12 hours (WJEC Eduqas recommendation as optimal time needed)

Evidence:   no more than 15 pages to include all charts, graphs and photographs.

Two options will be released annually by WJEC Eduqas for each assessment will ensure learners are able to complete assessments based on their preference or what is most suitable to their needs and that of the centre.

Key assessment dates:

Year 9: At the end of each half term the students will sit an end of unit test. In the summer term the students will sit an end of year test.

Theory Topics

  • Principles of nutrition
  • Diet and good health
  • Cultures and cuisines
  • Technological developments

Practical skills – pastry, choux, flaky, shortcrust, cakes and cream

Practical skills – sauces, tomato, roux and gelatinisation, bread and batters

Year 10: At the end of each half term the students will sit an end of unit test. In the summer term the students will sit an end of year test.

Theory Topics

·         Fruit and vegetables

·         Milk, cheese and yoghurt

·         Cereals

·         Meat, poultry, fish and eggs

·         Butter, oil, margarine, sugar and syrup

·         Beans, Nuts, Seeds, Soya, Tofu and Mycoprotient

Year 11: In September, students will complete their first assessment. This will be completed by October half term. They will then start their second assessment and this will be completed by Christmas. They will also sit their trial exams at the end of November.

When the students return from their Christmas break they will start their revision for their exams in the summer.

Subject specific websites to support revision and independent learning:

www.bbcgoodfood.com

www.change4life.co.uk

http://www.bbc.co.uk/education/subjects/z48jmp3

 

Students have access to an online text book.

Recommended subject guides:

Eduqas GCSE Food Preparation and Nutrition,

Illuminate Publishing,

ISBN: 9781908682857

Other:

If a student needs 1-2-1 help they will be issued with a study support session slip. This will be an after school session when needed.