This course is a must for anyone who wishes to develop their practical skills and develop a further understanding of nutrition, food commodities, food preparation, food safety and food storage. Students will develop their food preparation and food handling skills by regular participation in practical sessions which will involve meal production, experimental work, food testing and modifying recipes.
We follow the WJEC exam course and the following topics will be covered during Year 10 and 11:
1. Nutrition, Diet and Health Throughout Life
2. Safety and Hygiene in the kitchen.
3. Factors Affecting Consumer Choice
4. Nutritional, Physical, Chemical and Sensory Properties of Food in Storage, Preparation and Cooking.
5. Using nutrition software to assess the nutritional value of dishes and to evaluate costing.
How is the course assessed?
At the end of the first term, pupils will have a practical assessment. They will be asked to plan for, prepare and serve a specified dish under controlled conditions. In the summer term, pupils will sit a Home Economics written exam and complete the first Controlled Assessment (Task 1) in class for 10 hours. This is worth 20% of the final GCSE grade.
Spring term – Task 2 Controlled Assessment – theoretical and practical assessment. This is worth 40% of the GCSE. In the summer term, pupils will sit a Home Economics written exam.
Miss C Parry - i/c Home Economics