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Home Economics - Food & Nutrition Levels:

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The specification is designed to give candidates an opportunity to extend and apply their skills, knowledge and understanding of food and nutrition within a variety of contexts. The specification will provide opportunities for candidates to develop their critical thinking and to manage a range of resources in order to develop food items which are suited to the needs of individuals or families, and to recognise the influence of current trends, the market economy and technological change.

NEW: WJEC linear GCSE Home Economics (Food and Nutrition) approved

In common with other awarding organisations, WJEC was recently asked to revise GCSE specifications to make the assessment linear.

We are pleased to announce that the WJEC linear GCSE specification in Home Economics (Food and Nutrition) has been approved by the regulators.

The subject content remains exactly the same. The only difference is that in linear specifications all examinations must be taken at the end of course. You may view the revised specification here.

Main points:

ALL centres in England will be required to use linear GCSE specifications from first award in 2014 (first teaching of two-year courses in September 2012).

In Wales, centres will be able to choose to follow either of the two options available for courses starting from September 2012: 

  • linear specifications (first award summer 2014), where candidates sit all their examinations at the end of the course
  • existing unitised specifications where assessment may be taken in separate units at stages during the course as is currently the case

The Principal Examiners' report, providing feedback on the summer 2013 series of examinations, is now available. Centres are advised to read the report carefully as it provides helpful observations and commentary on the work produced for this series and can assist teachers in preparing their students for the next series of examinations.

Key Documents

Controlled Assessment

UNIT 2 – Food and Nutrition Practical Tasks: These tasks are live for any candidates completing the controlled assessment tasks from September 2013 to June 2015.

(i) Task 1 (20%)

(ii) Task 2 (40%)

(i) Task 1 

Candidates will complete one task chosen from the following bank of tasks. The time allocation for this task is 10 hours.

  1. Fruit and vegetables are an essential part of the daily diet. Explore and produce four dishes to encourage greater use of fruit and/or vegetables.
  2. Eggs form important functions in food preparation and cooking. Explore and produce four dishes which show different uses of eggs.
  3. Reducing salt when cooking can have a positive effect on health and well being. Explore and produce four dishes that promote the use of alternative flavourings.

(ii) Task 2

Candidates will complete one task chosen from the following two tasks. The time allocation for this task is 20 hours. 

EITHER

(1) Teenagers are encouraged to follow a balanced diet and healthy lifestyle.

(a)  Investigate the importance of a balanced diet and healthy lifestyle for teenagers. 

(b)  Develop a range of interesting dishes that could form part of a balanced diet and healthy lifestyle for teenagers.

(c)  Plan a course of action for making a selection of dishes for teenagers following a balanced diet and healthy lifestyle.

(d)  Make and present the selection of dishes.

(e)  Evaluate your work.

OR

2. Cereals make an important contribution to the diet.

(a)  Investigate the role of cereals in the diet.

(b)  Develop a range of ideas for dishes using cereals.

(c)  Plan a course of action for making a selection of dishes using cereals.

(d)  Make and present the selection of dishes.

(e)  Evaluate your work.

Resources

Continuing Professional Development

Internal assessment standardising CPD training is available here.

For further information, please contact:

Karen Evans- Subject Officer 
Telephone: 029 2026 5092

E-mail: karen.evans@wjec.co.uk

Gemma Edwards- Subject Support Officer 
Telephone: 029 2026 5115
E-mail: gemma.edwards@wjec.co.uk

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