Throughout the subject students will develop a broad range of life skills from preparing dishes to understanding how important a balanced diet is. Students are expected to cook every week and cover a wide-range of new techniques and processes.



Across KS3 Food students will have the opportunity to gain new skills and learn about key elements of the course for example food science, nutrition and a balanced diet. They will cover a variety of different dishes gaining an understanding of the processes within a dish.


Self and peer assessment of theory work. Teacher Assessment of practical outcomes to include confident use of new techniques, demonstrating understanding of combinations of ingredients in relation to appearance, flavour and texture.

Year 7

Throughout this project students will learn the importance of a balanced diet; they will learn different techniques for food preparation and how to combine different ingredients to create colour and flavour. Students will be able to recognise the importance of health and safety in the food room and what each piece of equipment is used for.


Basic equipment, hygiene, balanced plate (eat well plate) kitchen hazards, knife safety, nutrition, vitamins and minerals, food provenance and the science of ingredients .

Practical dishes:

  • Fresh Fruit Salad
  • Fruit Crumble
  • Bread Rolls
  • Vegetable Chilli
  • Fairy Cakes
  • Leek and Potato Soup
  • Rainbow Pasta Salad
  • Scones
  • Muffins

Year 8

Throughout this project students will learn different techniques for food preparation and how to combine different ingredients to create texture and flavour. Students will be able to recognise the importance of health and safety in a kitchen and use/understand new equipment from the previous year. Areas of study will also include food miles and Fairtrade.


Food miles, seasonality, fair trade and morality issues, portion control, presentation skills, packaging and labelling and food safety.

Practical dishes:

  • Shortbread
  • Enchiladas
  • Flapjack
  • Pizza
  • Sweet & Sour Chicken
  • Butterscotch Buttons
  • Thai Chicken Curry
  • Carrot Cakes
  • Sausage Rolls



GCSE Food Preparation and Nutrition

This is a new exciting and creative course focusing on practical cooking skills and developing a thorough understanding of nutrition, food origin and the working characteristics of ingredients. The main focus is developing cookery skills to give you a strong understanding of nutrition.

What skills will I develop in Food Preparation and Nutrition?

Food Preparation and Nutrition will enable students to develop many desirable skills that both employers and universities seek. Primarily students develop their practical cookery skills through making a large variety of recipes and practicing key culinary techniques. In developing these skills students will develop their communication, teamwork, problem solving and analytical skills. The course will help students develop an understanding of the future of food, the role it plays within society and how as consumers we have the power to make moral and ethical decisions that can make a difference to the world we live in. Students will become confident in decision making and developing their own judgements in a supportive and creative classroom environment.

Which career pathways will Food Preparation and Nutrition lead to?

Food Preparation and Nutrition can lead to a number of careers not just those directly linked with the food industry. It can also help to support applications to a wide range of further education courses such as Food Science, Product Development, Food and Nutrition, Sports Science, Midwifery and Nursing, Medicine, Dietetics, Catering and Hospitality, Food Journalism and PR, Food Styling and photography, Food Retail, Environmental Health and The Food Standards Agency.

Year 9

During Year 9 students will cover a basic understanding of the five core topics; Food, nutrition and health, Food science, Food preparation skills, Food choice and Food provenance (where it comes from). Students are expected to cook every week and complete a written exam at the end of every half term.

Year 10

During Year 10 students will re-visit the five core topics in more detail. They will also cover 6 commodity units which will be split across the year; Fruit and vegetable, Cereals, Fats & Sugars, Meat, fish & poultry, Soya, nut and beans and Milk, cheese & yogurt. Students will also be experimenting with different product and processes, analysing their results which will link in to the first exam in Year 11.

Year 11

Principles of Food Preparation and Nutrition

Written examination: 1 hour 45 minutes

50% of the qualification

Assessment 1: The Food Investigation Assessment

15% of total qualification

A Food Investigation will be set that will require each learner to:

(i) (a) research and plan the task

(b) investigate the working characteristics, function and chemical properties of ingredients through practical experimentation and use the findings to achieve a particular result

(c) analyse and evaluate the task
(ii) produce a report which evidences all of the above and includes photographs and/or visual recordings to support the investigation


Task A:

Shortcrust pastry should be crisp to the bite and crumbly in the mouth. It can be prepared using a range of different ingredients. Investigate the working characteristics and the functional and chemical properties where appropriate, of the different ingredients needed to achieve a perfect shortcrust pastry.

Task B:

There are a number of ways to thicken a sauce. Investigate the working characteristics and the functional and chemical properties where appropriate, of the different methods used to thicken a sauce.
WJEC Eduqas recommends: 8 assessment hours for this assessment, to cover all aspects of the assessment. WJEC expects the total length of the report to be between 1,500 – 2,000 words.

Assessment 2: The Food Preparation Assessment

35% of total qualification

This assessment is synoptic and assesses the application of knowledge and understanding in relation to selecting dishes and identifying cooking skills/techniques and the execution of practical skills.

This assessment will require learners to:

Plan, prepare, cook and present a selection of dishes, to meet particular requirements such as a dietary need, lifestyle choice or specific context.

Two options for this assessment will be set by WJEC Eduqas that will require the learners to:

(a) investigate and plan the task, select a final menu to be produced to showcase skills and produce a plan of action for the practical execution of the dishes (to include trialling and testing)

(b) prepare, cook and present a menu of three dishes within a single session.

(c) evaluate the selection, preparation, cooking and presentation of the three dishes

Produce a folio of evidence which includes documentation related to the selection of dishes, planning and evaluation and photographs and/or visual recordings which demonstrate the learner’s application of technical skills and the final outcomes


Task A:

A local restaurant is holding an international week. Research, prepare and cook 3 dishes that could be served on a themed menu to promote the cuisine of a specific country or region.

Task B:

Celebrity chefs have been promoting the importance of a healthy diet for children. Research, prepare and cook three dishes that could be served on an open day menu to encourage new pupils to eat in the school canteen.

WJEC recommends:

A maximum of 12 assessment hours for this assessment to include a 3 hour practical session to prepare, cook and present the dishes. This allows 9 hours for the completion of the research, planning, testing and trialling and evaluation to be taken in sessions at the discretion of the centre. The practical session must not be undertaken more than once by each learner.

The folio of evidence should consist of a maximum of 15 pages 30 sides of A4 (or A3 equivalent) and include all photographs, charts and graphs.