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.


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.