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Option 1: Food preparation and Nutrition (WJEC):

Food Preparation and Nutrition in Action Coursework:  50% of qualification

Non-Examined Assessment 1: The Food Investigation Assessment

A scientific food investigation which will assess the learner's knowledge, skills and understanding in relation to scientific principles underlying the preparation and cooking of food.

Non-Examined Assessment 2: The Food Preparation Assessment

Prepare, cook and present a menu which assesses the learner’s knowledge, skills and understanding in relation to the planning, preparation, cooking and presentation of food.

Written Exam - 50% of qualification

Based on the following 6 areas

1. Food commodities

2. Principles of nutrition

3. Diet and good health

4. The science of food

5. Where food comes from

6. Cooking and food preparation


Option 2: WJEC Level 1/2 Hospitality and Catering:

The WJEC Level 1/2 Award in Hospitality and Catering is designed to support learners in schools who want to learn about this vocational sector and the potential it can offer them for their careers or further study. It provides learners with a core depth of knowledge and a range of specialist and general skills that will support their progression to further learning and employment.

  • Principles of nutrition

  • Diet and good health

  • Applied nutrition in a vocational setting

  • Hospitality & Catering industry

Written Exam 40% - 1.5 hrs computer based assessment

Non Examined Assessment 60% - Applied nutrition in a vocational setting


In Food & Nutrition, pupils will be taught how to cook and apply the principles of nutrition and healthy eating. We aim to instil a love of cooking in pupils which will also unlock mindfulness and creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Design Technology, Food & Nutrition and Textiles are delivered over two units in KS3 where students will learn a combination of each subject twice.

Unit 1

  • Health and safety in food preparation areas

  • Healthy eating, Nutrition and the Eatwell Guide

  • Key practical skills

  • Seasonality

  • Food waste & Sustainability

Unit 2

  • Food hygiene and safety

  • Applied Nutrition

  • Dietary needs and life stages

  • More advanced practical skills

  • Factors that impact food choice

  • Technical challenge competitions

  • Food Science


WJEC Level 3 Diploma in Food Science and Nutrition:

The WJEC Level 3 Diploma in Food Science and Nutrition is an Applied Qualification. This means that each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands learning related to authentic case studies. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment.

The applied purpose will also allow learners to learn in such a way that they develop:

  • skills required for independent learning and development

  • a range of generic and transferable skills

  • the ability to solve problems

  • the skills of project based research, development and presentation

  • the fundamental ability to work alongside other professionals, in a professional environment

  • the ability to apply learning in vocational contexts

This then van lead to University courses in:

  • Food Science

  • Dietetics

  • Nutrition

  • Nursing

  • Sports Science


Mrs S Denton


Mrs S Denton

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