Food Technology

Food Technology equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition, and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life. Food Preparation and Nutrition consists of a varied selection of practical and theory lessons which aim to build on the existing skill base. By studying food preparation and nutrition learners will be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment.

Learners develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks, whilst making key links between relationships in diet, nutrition and health, including the physiological and psychological effects of poor diet and health and gaining an understanding of the economic, environmental, ethical and socio-cultural influences on food availability, production processes, dietary and health choices. Learners will demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food.

Students will explore and develop an understanding of a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes

Key Stage 3 

Students begin their food technology journey by gaining confidence in the kitchen environment, handling a wide range of equipment, as well as a thorough understanding of food health, safety and hygiene. The practical skills learnt through preparing and cooking a wide range of nutritional dishes, enables learners to build on knife skills, safe handling of foods including meat products and a solid knowledge of methods of heat transfer.

This valuable knowledge is transferred into designing the modification of dishes from different cultures, sensory analysis of products made, as well as basic experiments linked to food science. These practices allow students to become confident individuals, aware of what they are eating and its nutritional benefits. Where their food comes from and economic factors that affect this. These transferable skills will be valuable as learner’s transition from childhood to adulthood, looking after their own wellbeing as well as family and friends.

In addition, this wide range of skills, accessibility to food and the safe practice environment are all key elements of the GCSE Food Preparation and Nutrition course of study should students choose this path

Food Preparation and Nutrition

What will I learn in Food Preperation and Nutrition?

The WJEC Eduqas GCSE in Food Preparation and Nutrition equips learners with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.

What will I do in lessons? 

Food Preparation and Nutrition consists of a varied selection of practical and theory lessons which aim to build on the existing skill base. By studying food preparation and nutrition learners will:

• be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment

• develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks

• understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health

• understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices

• demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food

• understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes

Students will be expected to work independently and meet all deadlines relating to controlled assessment and homework tasks. A good level of organisation will be needed for this course as students will be expected to organise ingredients for lessons on a weekly basis. Enjoying cooking alone is not enough to succeed in this subject, students will be expected to apply an equal amount of effort into their research, planning and evaluating work as they do to any practical tasks.