Food Preparation & Nutrition

Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

Exam board
WJEC

Assessment

Component 1: Principles of Food Preparation and Nutrition There will be a written examination in the summer when you are in year 11.

Component 2: Food Preparation and Nutrition in Action You will need to complete two non-examination tasks (NEAs) which will be issued to you by your teacher when you are in year 11. Assessment 1: A Food Investigation assessment worth 30 marks. This will involve practical experimental work and written work based on a specific food commodity e.g. bread, pastry. Assessment 2: A Food Preparation assessment worth 70 marks. This includes a 3-hour practical session which will allow you to showcase the skills you have learnt.

Course content

 Studying this qualification in food preparation and nutrition will enable you to make connections between theory and practice so that you are able to apply your understanding of food science and nutrition to practical cooking.The content relates to the study of both food and drinks. This qualification will build on subject content and practical skills which you may have been taught at Key Stage 3 and provides a suitable foundation for the study of Food and Nutrition at Level 3 for example WJEC Level 3 Certificate in Food Science and Nutrition.

You can expect to:

  • Learn about lots of different theory topics such as food commodities, nutrition, diet and good health, the science of food, food provenance (where food comes from).
  • Use and develop your practical skills to create a variety of different meals/products.
  • Cook every week to allow you to make a variety of tasty dishes.

Career progression

Studying food preparation and nutrition can lead to exciting and well paid career options. Consumers are becoming increasingly reliant on the food industry to develop solutions for their nutritional needs. This course could lead you into roles such as Chef, Food Product Developer, Buyer (who travels the world sourcing new food products for manufacturers), Food Safety Inspector, Nutritionist, Dietician, Quality Manager, Teacher, Food Engineer, Food Scientist, Food Technologist, Food Photographer, Food Stylist, Home Economist, Hotel and Restaurant Manager, Microbiologist, working in food journalism.