Pupils learn about the relationship between the human body and food, as well as developing practical skills linked to the cooking and preparation of food.
This GCSE follows on from the Year 9 Home Economics course. There is a strong emphasis on practical work, with 50% of the lessons being based on developing practical cookery skills. In addition to the GCSE, pupils will have the opportunity to be entered for RSPH nutrition and food safety qualifications.
Unit 1: Food commodities. Study a range of foods and ingredients such as bread, fruit, vegetables, meat, fish, poultry, eggs, soya, tofu, beans, fats, and sugars. Cook with these different foods to understand how they contribute to a balanced meal.
Unit 2: Principles of nutrition. Understand the role of different nutrients in the body. Plan and cook meals for people with different nutritional needs.
Unit 3: Diet and health. Understand the most recent recommendations for a healthy diet. Cook a range of dishes to promote healthy eating in society.
Unit 4: The science of food. Through experimental work, learn about the changes that take place in food preparation and cooking. This unit helps you to understand how you can develop your own recipes.
Unit 5: Where food comes from. Understand the origins of our food and how food is processed, manufactured and packaged.
Unit 6: Cooking and food preparation. Understand the factors that influence our food choice. Prepare and cook dishes to demonstrate your cooking and food preparation techniques.
LEVEL 3 DIPLOMA
LEVEL 3 APPLIED DIPLOMA/CERTIFICATE IN FOOD SCIENCE AND NUTRITION.
EXAMINATION BOARD: WJEC
This diploma is a two year course which allows pupils to learn about the relationship between the human body and food, as well as developing practical skills linked to the cooking and preparation of food. There is a strong emphasis on practical work. The Diploma includes three units of study.
The Certificate is a one year course, studying only Unit 1.Pupils do not need to have studied GCSE Home Economics in order to access this course.
Unit 1: Meeting Nutritional Needs of Specific Groups. The purpose of this unit is for pupils to develop an understanding of the nutritional needs of specific target groups and plan to cook complex dishes to suit their needs.
Unit 2: Ensuring Food is Safe to Eat. Pupils will develop an understanding of the hazards and risks in relation to the storage preparation and cooking of food.
Unit 3: Current Issues in Food Science and Nutrition. Pupils will develop the skills needed to plan, carry out and present a research project on current issues related to food science and nutrition. Pupils may study a topic which relates to their chosen field of study at university, therefore enhancing their personal statement. e.g. a research study on sport and nutrition.
In addition to studying these units, pupils will have the opportunity to sit RSPH examinations in the following areas. Food Safety, Food Allergy and Nutrition and Special Diets.