GCSE Food and Nutrition - Teaching from 2025

Professional Learning

For more information on the Professional Learning courses for the new Made-for-Wales GCSEs, please visit the Professional Learning page here.

Teaching: Sep 2025
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The GCSE Food and Nutrition qualification will support the Curriculum for Wales by:

  • Supporting the statements of what matters by giving learners the opportunity to:
  • understand the factors that affect physical health and well-being that promote healthy bodies and healthy minds. This includes health-promoting behaviours such as following a balanced diet
  • develop the confidence, motivation, physical competence, knowledge and understanding that can help them lead healthy and active lifestyles which promote good physical health and well-being by studying nutrition and good health
  • enable learners to develop the critical-thinking skills necessary to consider their decision-making in terms of possible implications when preparing food, including risks, for themselves and others
  • engage critically with these social influences within their own culture that influence diet and health choices

Supporting the principles of progression by encouraging learners to:

  • deepen learning in a wide range of concepts within the statements of what matters across a wide range of topics and aspects of food and nutrition
  • develop their independence and agency in matters relating to nutrition and good health: resulting in a growing responsibility for their own health and well-being
  • putting what they have learned about food and nutrition into a practical context, developing conceptual knowledge
  • develop practical skills such as food preparation and cooking that also support learners in their health and well-being

The construct of GCSE Food and Nutrition qualification is based on the Welsh Government Subject Specific considerations for Food and Nutrition. The qualification will:

  • provide opportunities for learners to understand the journey from ‘field to fork’, explore the economic, ethical and environmental influences of food availability and consider sustainability, production and processing of food
  • provide opportunities for learners to make healthy and informed food choices for themselves and others, make links between diet, nutrition, health and well-being, explore the influences of diet and health choices and explore the function and nutritional benefits of food and drinks on the human body
  • provide opportunities for learners to develop an understanding of the functional properties of food within the body and the ingredients used within a recipe
  • equip learners with the skills to effectively and safely prepare, process, store, cook and serve food, modify existing recipes and develop their own dishes, analyse and evaluate a range of food and dishes made by themselves and others, explore the sensory qualities of ingredients within a recipe
  • provide opportunities for learners to appreciate how food connects us to the world around us, explore the contributions and cuisines of Black, Asian and minority ethnic communities and individuals, explore a range of ingredients, and cooking methods and techniques, from local, national, and international cuisines, and socio-cultural influences on food availability
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Have a question about GCSE Food and Nutrition - Teaching from 2025?
I'm Allison Candy
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Subject Officer
Our subject team is happy to help you with all your queries related to the teaching and learning of our specifications. Our Subject Officers are all former teachers and are here to support you with delivering our qualifications. Get in touch with us via e-mail or telephone.
Subject Support Officer
Our Subject Support Officers are on hand to answer any of your queries.
person_outline Gemma Edwards
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Get in touch
Have a question?
Allison Candy
Key Dates
Publication of Draft Specification
Publication of Approved Specification
Publication of Sample Assessment Materials