WJEC GCSE Food & Nutrition specification (3560)
Understanding the exam specification is key to doing well in your WJEC GCSE Food & Nutrition exam. It lays out exactly what you need to learn, how you'll be assessed, and what skills the examiners seek. Whether you're working through the course for the first time or revising for your final exams, the specification helps you stay focused and confident in your preparation.
We've included helpful revision tools to support you in putting the specification into practice. Wherever you're starting from, you'll find everything you need to feel prepared, from the official specification to high-quality resources designed to help you succeed.
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In the next section, you'll find a simplified summary of the official WJEC GCSE Food & Nutrition specification, along with a breakdown of key topics, assessment structure, and useful study resources. We've also included links to topic-level guides and revision tools to help you put the specification into practice.
Contents
Disclaimer
This page includes a summary of the official WJEC GCSE Food & Nutrition (3560) specification, provided to support your revision. While we've made every effort to ensure accuracy, Save My Exams is not affiliated with the awarding body.
For the most complete and up-to-date information, we strongly recommend consulting the official WJEC specification PDF.
Specification overview
The WJEC GCSE in Food and Nutrition develops learners’ understanding of food science, nutrition and healthy eating. It encourages learners to cook and make informed food choices for themselves and others. This specification promotes a balance between practical and theoretical learning, enabling innovation and flexible delivery. It prepares learners to safely and effectively plan, prepare and cook food, while also understanding functional and nutritional properties, food safety, environmental and socio-cultural influences, and a range of culinary traditions including those of Wales. Students will be inspired to apply food science and dietary principles in everyday life and future careers.
Subject content breakdown
3.1 Food commodities
- Study major food groups: cereals, fruit/veg, dairy, meat/fish/eggs, plant proteins, fats/sugars.
- Understand storage, origins (incl. Welsh), working characteristics, and preparation.
- Conduct experiments and prepare dishes using these commodities.
3.2 Principles of nutrition
- Understand macronutrients (protein, fats, carbs) and micronutrients (vitamins, minerals, trace elements).
- Learn roles, sources, reference values, effects of deficiency/excess.
- Include fibre and water in dietary value analysis.
3.3 Diet and good health
- Understand nutritional needs at life stages and for specific needs (e.g. coeliac, diabetes, vegetarian).
- Calculate energy/nutrient content of recipes, meals, and diets.
- Apply dietary knowledge to improve health and meet national guidelines.
3.4 The science of food
- Understand how cooking affects food’s properties and nutrients.
- Explore heat transfer, preservation, spoilage, and use of micro-organisms.
- Experiment with ingredients to observe physical/chemical reactions (e.g. denaturation, gelatinisation).
3.5 Where food comes from
- Understand food provenance, sustainability, food security, and environmental impact.
- Explore British and international cuisines and processing stages (primary and secondary).
- Study how additives and food modification affect health and sensory qualities.
3.6 Cooking and food preparation
- Learn sensory analysis, food choice influences, and consumer food information.
- Plan and prepare a range of dishes using appropriate techniques and safety standards.
- Modify and evaluate recipes for nutritional or lifestyle needs, cost and time efficiency.
Assessment structure
Unit 1: Principles of Food and Nutrition
- Written exam: 1 hour 30 minutes
- 40% of qualification (80 marks)
- Section A: stimulus-based questions
- Section B: varied question types assessing full subject content
Unit 2: Food and Nutrition in Action
- Non-exam assessment (NEA): 60% of qualification (120 marks)
- Assessment 1: Food Investigation (10 hours, 20%)
- Investigate scientific principles through practical experiments and produce a 2000–2500 word report
- Assessment 2: Food Preparation (15 hours, 40%)
- Research, plan, prepare and present 3 dishes with accompaniments
- Includes 3-hour practical session and 15-page folio of evidence
Assessment Objectives
- AO1: Knowledge and understanding – 15%
- AO2: Application of knowledge – 30%
- AO3: Practical planning, cooking and presentation – 35%
- AO4: Evaluation and analysis – 20%
Exam availability
- Linear qualification assessed at the end of the course in May/June annually
Key tips for success
Doing well in your WJEC GCSE Food & Nutrition isn't just about how much you study, but how you study. Here are a few proven tips to help you stay on track
- Start with a clear plan: Break the subject into topics and create a revision schedule that allows enough time for each. Start early to avoid last-minute stress.
- Focus on understanding, not memorising: Use our revision notes to build a strong foundation in each topic, making sure you actually understand the material.
- Practise regularly: Attempt past papers to familiarise yourself with the exam format and timing. Mark your answers to see how close you are to full marks.
- Be strategic with your revision: Use exam questions by topic to focus on weaker areas, and flashcards to reinforce important facts and terminology.
- Learn from mistakes: Whether it's from mock exams or practice questions, spend time reviewing what went wrong and why. This helps prevent repeat mistakes in the real exam.
- Stay balanced: Don't forget to take regular breaks, eat well, and get enough sleep, a healthy routine makes revision much more effective.
With the right approach and consistent practice, you'll build confidence and improve your chances of exam success.
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