GCSE Home Economics Food and Nutrition WJEC 430043014302

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GCSE Home Economics (Food and Nutrition)WJEC
4300/4301/4302

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Aim of Course

• Students will develop a high standard of
  practical food preparation skills and understand
  the importance and benefits of having
• a healthy diet
• good nutrition.
• They will also be able to make informed consumer
  choices about food and health.

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Course Structure

• Course comprises two parts
• Unit 1Principles of Food and Nutrition
• Unit 2Food and Nutrition Controlled Practical
  Tasks

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Course Content

• Four areas of food and nutrition are covered.
• nutrition, diet and health throughout life
• factors affecting consumer choice
• nutritional, physical, chemical and sensory
  properties of foods in storage, preparation and
  cooking
• food hygiene and safety.

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Assessment Process

• Two types of assessment are used
• Unit 1Principles of Food and Nutrition
• assessed by written paper
• Unit 2Food and Nutritional Coursework Tasks
• assessed by two controlled practical tasks

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AssessmentUnit 1

• Assessment by written paper
• Duration90 minutes
• Accounts40 of marks
• When?May of Year 11
• Type?short-answer, structured and free response
  questions from all areas of the course.
• Full range of GCSE grades (A- G)
• One tier entry

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Assessment Unit 2 Task 1 Year 10

• The controlled task assesses the skills of
  investigation and planning, analysis and
  evaluation, cooking and presentation techniques.
• Students produce supportive written work and
  photographic evidence of practical work.
• Internally marked and externally moderated.
• Duration 10 hours during Year 10 Spring Term.
• Task 1accounts for 20 of marks.

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Assessment Unit 2 Task 2 Year 11

• Controlled task assesses the skills of research
  and investigation, development work and analysis,
  production of practical outcomes and evaluation.
• Students produce supportive folio work and
  photographic evidence of all practical work.
• Internally marked and externally moderated.
• Duration 20 hours during Year 11 Spring Term.
• Task 2accounts for 40 of marks.

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Examples of Practical Work
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Examples of Practical Work
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How you can support and help

• Food magazines, leaflets and TV
• Scrap book
• Examining Food and Nutrition, Ridgwell J., ISBN
  978-0-435420-71-0
• Cooking to a deadline
• Homework

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Some Web Resources

• British Nutritional Foundation healthy eating,
  diet and nutritional advicewww.nutrition.org.uk
• British Nutritional Foundation healthy eating,
  cooking, food and farming, ingredients, and food
  sciencewww.foodafactoflife.org,uk
• Food Standards Agency nutrition, safety and
  hygiene, labelling and packagingwww.food.gov.uk
• BBC cooking, ingredient guides,
  glossarywww.bbc.co.uk/food
• Livestock and Meat Commission, NI nutrition,
  food safety, dietary needs www.food4life.org.uk
• Help With Series Limited cooking tips, recipes
  and advice www.helpwithcooking.com