Food Technology

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Key Stage 3

• understand and apply the principles of nutrition and health
• cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
• become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
• understand the source, seasonality and characteristics of a broad range of ingredients.

Key Stage 4

WJEC GCSE in Food and Nutrition

CSE Specification Template (wjec.co.uk)

• Unit 1: Principles of Food and Nutrition Written examination: 1 hour 30 minutes 40% of qualification This unit will consist of two sections both containing compulsory questions.
• Section A: questions based on stimulus materials. Section B: a range of question types to assess all content related to food and nutrition.
• Unit 2: Food and Nutrition in Action Non-examination assessment: internally assessed, externally moderated Assessment 1: 10 hours
• Assessment 2: 15 hours 60% of qualification 120 marks
• Assessment 1: The Food Investigation Assessment: 20% of the total marks available will be allocated to a scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to the scientific principles underlying the preparation and cooking of food.
• Assessment 2: The Food Preparation Assessment 40% of the total marks available will be allocated to a task which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of dishes to form a menu. These assessments will be based on a choice of tasks released by WJEC annually.

Cooking Club

Key Stage 3

Key Stage 4