From field to fork: understanding the new GCSE Food & Nutrition
Tom Croke, Qualifications Manager, talks through the key changes to GCSE in food and nutrition, as schools and colleges prepare to teach this new qualification in September 2025.
Over the past 10 years, the internet has exploded with facts, figures, fads and claims about what young people could or should be doing to improve their own and others’ health and nutrition.
This new GCSE aims to provide all learners with the knowledge to make more informed decisions about food and nutrition, and equip them with the skills to prepare and cook balanced and delicious meals, drinks and snacks.
The food and nutrition GCSE is based on the concept of understanding the journey of food from field to fork. It will enable learners to:
- make healthy and informed food choices for themselves and others
- explain the function, nutritional benefits and sensory qualities of ingredients within a recipe
- describe the links between diet, nutrition, health and wellbeing
- effectively and safely prepare, process, store, cook and serve food
- explore a range of ingredients, and cooking methods and techniques, from local, national and international cuisines
What is changing in the new GCSE in food and nutrition?
The new GCSE Food and Nutrition qualification will be introduced for first teaching from September 2025 and builds on the strengths of the existing GCSE.
However, in response to the introduction of the Curriculum for Wales and stakeholder feedback, there are some exciting new features.
Contributions and cuisines of Asian, black and minority ethnic communities and individual
We have a growing appreciation of economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices.
This new GCSE will more fully reflect the contributions and cuisines of Asian, black and minority ethnic communities and individuals. Learners will have the opportunity to make and prepare meals from a variety of different countries and cultures, and gain an appreciation of how food connects us to the world around us.
A move to on-screen examination
The exam will be on-screen rather than written, providing WJEC flexibility to include a greater range of question types to enhance validity.
For example, learners will be able drag, drop and sequence images and text to categorise them and create process diagrams. The inclusion of videos of practical demonstrations could also be used to enable learners to evaluate the way others apply and perform their skills.
Supporting centres through this change
Over the course of the spring and summer terms, WJEC will be publishing a range of bilingual digital resources to support the teaching and learning of many of the topics within the new food and nutrition GCSE. These resources can be accessed via WJEC’s dedicated resources website, and cover topics such as food commodity groups, diet and health, and cooking.
Additionally, WJEC is providing a range of online and face-to-face professional learning opportunities to support teachers and centres prepare for the delivery of this new qualification.
We are continuing to work closely with WJEC and Welsh Government to support the successful introduction and implementation of digital assessments. We will continue to keep you updated on any developments in this space via our modernising assessment page.