WJEC GCSE Food and Nutrition Past Papers & Mark Schemes

WJEC GCSE Food and Nutrition combines scientific understanding of nutrition with practical food preparation skills. Unit 1 (Principles of Food and Nutrition) is a written examination testing knowledge of macronutrients, micronutrients, nutritional needs across life stages, food science (how cooking changes food chemically and physically), food safety and hygiene, food provenance, and sustainability in food production. Unit 2 (Food and Nutrition in Action) is a practical assessment where students plan, prepare, cook, and present dishes that demonstrate a range of technical skills. The assessment evaluates planning ability, technical proficiency, time management, presentation skills, and the ability to adapt recipes to meet specific nutritional or dietary requirements. The specification connects nutrition theory to practical cooking — students must understand why certain cooking methods preserve nutrients better than others, how protein denaturation works during cooking, and how starch gelatinisation thickens sauces. This scientific approach distinguishes the qualification from simple cookery lessons. Welsh food culture and local food production feature throughout, with opportunities to explore traditional Welsh dishes and contemporary Welsh food industry practices. This archive contains 10 resources from Summer 2018 to Summer 2023.