Food & Nutrition

The food industry is one of the largest across the globe.  Let’s face it.  We all need to eat.  Skills can be utilised for many different aspects of the food world, with jobs in marketing, teaching, safety, quality management, nutrition, sales, teaching and many, many more.   If your taste buds tend more towards international foods, the opportunities in the global industry are endless.  Food and Nutrition students will not only learn specific technical skills that they can apply directly to their work, but also a multitude of transferrable skills, from problem-solving to numerical skills, data analytical skills to  IT knowledge.

At Crickhowell High School, Food & Nutrition is taught up to GCSE.  The aims of the subject are:

  • to educate students about the requirements of a ‘balanced diet’ in the context of what it means to be human and healthy.
  • to encourage students to develop their recipe repertoire
  • to understand the consequences of a poor diet
  • to impart a clear understanding of food safety and hygiene


In Year 7 and 8, lessons take the form of either theory, practical or demonstrations and are based on emphasising the sound understanding of nutritional guidelines in the context of:

  • development of recipes and ideas
  • weighing and measuring
  • working as a team to carry out practical tasks
  • problem solving in terms of food-based investigations
  • improving their own learning and performance through evaluation and redevelopment

Students learn about basic hygiene and safety, and how to identify and use equipment with increasing confidence.  They also learn about nutrition, food choices and the factors which affect our choice of food.  By the end of Key Stage 3, students are able to:

  • use basic kitchen equipment
  • use the oven, grill and hob safely
  • prepare a range of fresh ingredients, eg: peeling and grating
  • weigh and measure ingredients accurately
  • carry out sensory tests to evaluate food products
  • combine and mix ingredients carefully
  • make a savoury sauce e.g. Bolognese
  • divide mixtures, cut and shape dough
  • prepare equipment for cooking
  • make traditional Welsh recipes
  • understand what it means to be human and healthy
  • understand healthy eating


The WJEC GCSE in Food 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 and 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.

This GCSE in Food Preparation and Nutrition is an exciting and creative course which focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.  At its heart, this qualification focuses on nurturing  students’ practical cookery skills to give them a strong  understanding of nutrition.  Food preparation skills are integrated into six core topics with associated study areas as detailed in the table below.

A copy of the WJEC Food & Nutrition Specification can be downloaded below.

WJEC GCSE Food & Nutrition Spec 2016+