GCSE Home Economics (Food and Nutrition) WJEC 4300/4301/4302
GCSE Home Economics (Food and Nutrition) WJEC 4300/4301/4302
GCSE Home Economics (Food and Nutrition) WJEC 4300/4301/4302
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>GCSE</strong> <strong>Home</strong> <strong>Economics</strong><br />
(<strong>Food</strong> <strong>and</strong> <strong>Nutrition</strong>)<br />
<strong>WJEC</strong> <strong>4300</strong>/<strong>4301</strong>/<strong>4302</strong>
Aims of course<br />
Students will develop a high st<strong>and</strong>ard of practical food<br />
preparation skills <strong>and</strong> underst<strong>and</strong> the importance <strong>and</strong><br />
benefits of having:<br />
a healthy diet<br />
good nutrition.<br />
They will also be able to make informed consumer choices<br />
about food <strong>and</strong> health.
Course structure<br />
Course comprises two parts:<br />
• Unit 1—Principles of food <strong>and</strong> nutrition<br />
• Unit 2—<strong>Food</strong> <strong>and</strong> nutrition controlled practical tasks
Course content<br />
Four areas of food <strong>and</strong> nutrition are covered:<br />
• nutrition, diet <strong>and</strong> health throughout life<br />
• factors affecting consumer choice<br />
• nutritional, physical, chemical <strong>and</strong> sensory properties of<br />
foods in storage, preparation <strong>and</strong> cooking<br />
• food hygiene <strong>and</strong> safety.
Assessment process<br />
Two types of assessment are used:<br />
Unit 1—Principles of food <strong>and</strong> nutrition<br />
• assessed by written paper<br />
Unit 2—<strong>Food</strong> <strong>and</strong> nutritional coursework tasks<br />
• assessed by two controlled practical tasks
Assessment—Unit 1<br />
Assessment by written paper:<br />
• Duration—90 minutes<br />
• Accounts—40% of marks<br />
• When?—May of Year 11<br />
• Type?—short-answer, structured <strong>and</strong> free response<br />
questions from all areas of the course.<br />
• Full range of <strong>GCSE</strong> grades (A*—G)<br />
• One tier entry
Task 1 Year 10<br />
Assessment—Unit 2<br />
• The controlled task assesses the skills of investigation<br />
<strong>and</strong> planning, analysis <strong>and</strong> evaluation, cooking <strong>and</strong><br />
presentation techniques.<br />
• Students produce supportive written work <strong>and</strong><br />
photographic evidence of practical work.<br />
• Internally marked <strong>and</strong> externally moderated.<br />
• Duration 10 hours during Year 10 Spring Term.<br />
• Task 1—accounts for 20% of marks.
Task 2 Year 11<br />
Assessment—Unit 2<br />
• Controlled task assesses the skills of research <strong>and</strong><br />
investigation, development work <strong>and</strong> analysis, production<br />
of practical outcomes <strong>and</strong> evaluation.<br />
• Students produce supportive folio work <strong>and</strong> photographic<br />
evidence of all practical work.<br />
• Internally marked <strong>and</strong> externally moderated.<br />
• Duration 20 hours during Year 11 Spring Term.<br />
• Task 2—accounts for 40% of marks.
Examples of Practical Work
Examples of Practical Work
How you can support <strong>and</strong> help<br />
• <strong>Food</strong> magazines, leaflets, <strong>and</strong> TV<br />
• Scrap book<br />
• Examining <strong>Food</strong> <strong>and</strong> <strong>Nutrition</strong>, Ridgwell J, ISBN 978-0-<br />
435420-71-0<br />
• Cooking to a deadline<br />
• <strong>Home</strong>work
Some web resources<br />
British <strong>Nutrition</strong>al Foundation: healthy eating, diet <strong>and</strong><br />
nutritional advice—www.nutrition.org.uk<br />
British <strong>Nutrition</strong>al Foundation: healthy eating, cooking, food<br />
<strong>and</strong> farming, ingredients, <strong>and</strong> food science—<br />
www.foodafactoflife.org.uk<br />
<strong>Food</strong> St<strong>and</strong>ards Agency: nutrition, safety <strong>and</strong> hygiene,<br />
labelling <strong>and</strong> packaging—www.food.gov.uk<br />
BBC: cooking, ingredient guides, glossary—<br />
www.bbc.co.uk/food<br />
Livestock <strong>and</strong> Meat Commission, NI: nutrition, food safety,<br />
dietary needs—www.food4life.org.uk<br />
Help With Series Limited: cooking tips, recipes <strong>and</strong> advice—<br />
www.helpwithcooking.com