GCSE Home Economics (Food and Nutrition) WJEC 4300/4301/4302

GCSE Home Economics
(Food and Nutrition)
WJEC 4300/4301/4302

Aims of course
Students will develop a high standard of practical food
preparation skills and understand the importance and
benefits of having:
a healthy diet
good nutrition.
They will also be able to make informed consumer choices
about food and health.

Course structure
Course comprises two parts:
• Unit 1—Principles of food and nutrition
• Unit 2—Food and nutrition controlled practical tasks

Course content
Four areas of food and nutrition are covered:
• nutrition, diet and health throughout life
• factors affecting consumer choice
• nutritional, physical, chemical and sensory properties of
foods in storage, preparation and cooking
• food hygiene and safety.

Assessment process
Two types of assessment are used:
Unit 1—Principles of food and nutrition
• assessed by written paper
Unit 2—Food and nutritional coursework tasks
• assessed by two controlled practical tasks

Assessment—Unit 1
Assessment by written paper:
• Duration—90 minutes
• Accounts—40% of marks
• When?—May of Year 11
• Type?—short-answer, structured and free response
questions from all areas of the course.
• Full range of GCSE grades (A*—G)
• One tier entry

Task 1 Year 10
Assessment—Unit 2
• The controlled task assesses the skills of investigation
and planning, analysis and evaluation, cooking and
presentation techniques.
• Students produce supportive written work and
photographic evidence of practical work.
• Internally marked and externally moderated.
• Duration 10 hours during Year 10 Spring Term.
• Task 1—accounts for 20% of marks.

Task 2 Year 11
Assessment—Unit 2
• Controlled task assesses the skills of research and
investigation, development work and analysis, production
of practical outcomes and evaluation.
• Students produce supportive folio work and photographic
evidence of all practical work.
• Internally marked and externally moderated.
• Duration 20 hours during Year 11 Spring Term.
• Task 2—accounts for 40% of marks.

Examples of Practical Work

Examples of Practical Work

How you can support and help
• Food magazines, leaflets, and TV
• Scrap book
• Examining Food and Nutrition, Ridgwell J, ISBN 978-0-
435420-71-0
• Cooking to a deadline
• Homework

Some web resources
British Nutritional Foundation: healthy eating, diet and
nutritional advice—www.nutrition.org.uk
British Nutritional Foundation: healthy eating, cooking, food
and farming, ingredients, and food science—
www.foodafactoflife.org.uk
Food Standards Agency: nutrition, safety and hygiene,
labelling and packaging—www.food.gov.uk
BBC: cooking, ingredient guides, glossary—
www.bbc.co.uk/food
Livestock and Meat Commission, NI: nutrition, food safety,
dietary needs—www.food4life.org.uk
Help With Series Limited: cooking tips, recipes and advice—
www.helpwithcooking.com