WJEC/Eduqas · C560
Food Preparation and Nutrition GCSE
Food commodities, principles of nutrition, diet and health, food science, safety, provenance and choice, with a food investigation and a food preparation assessment.
Specification points
7
0 with marked evidence
Coverage
0%
Average paper standing
—
0 secure · 0 developing · 0 learning
How it is assessed
- Written paper — Principles of Food Preparation and Nutrition, 1h 45m (50%).
- Assessment 1 — Food investigation: scientific enquiry into the working characteristics of ingredients (15%).
- Assessment 2 — Food preparation assessment: planning, preparing and cooking a menu (35%).
Exam-style practice papers
Food practice paper: nutrition, science and safety
Exam-style questions on nutrients, food science, hygiene and provenance.
Not yet attempted.
Sit this paperSpecification content and progress
Written paper
- Area 1Food commoditiesNot started
Describe the value, storage and working characteristics of the main commodity groups.
- Area 2Principles of nutritionNot started
Explain macronutrients, micronutrients, their functions, sources and the effects of deficiency or excess.
- Area 3Diet and good healthNot started
Plan balanced diets for different life stages and health conditions, and calculate energy and nutrient needs.
- Area 4The science of foodNot started
Explain why food is cooked, methods of heat transfer and the functional and chemical properties of ingredients.
- Area 5Where food comes fromNot started
Explain food provenance, processing, sustainability, food miles and waste.
Assessment 2
- Area 6Cooking and food preparationNot started
Select, prepare and cook safely and hygienically, showing technical skill and control.
Assessment 1
- Assessment 1Food investigationNot started
Plan, carry out and analyse a scientific investigation into ingredient behaviour and report conclusions.