Food Science and Nutrition
An exciting new course which will allow students to learn about the relationship between the human body and food as well as developing practical skills linked to experimental work and the cooking and preparation of food.
ENTRY REQUIREMENTS
- Grade 5 in Food, DT or Art Related Subject
- Grade 5 in English, Science and Maths
RECOMMENDED SUBJECT COMBINATIONS
WHAT TO EXPECT
In addition to developing your practical and presentation cookery skills, you will also develop the skills required for:
- independent learning and development
- solving problems
- completing research, development and presentation style pieces of work
- working alongside other professionals in a professional environment
- applying your learning in a vocational context
UNITS STUDIED
Meeting the Nutritional Needs of Specific Groups
This involves a practical food showcase and an externally marked written examination. Learner will demonstrate an understanding of the science of nutrition and nutritional needs in a wide range of contexts. Students will experience on-going practical sessions, to gain a wide range of high level skills to produce quality food items to meet the needs of individuals.
Ensuring Food is Safe to Eat
This is externally marked and involves experimentation and written research. This unit allows learners to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.
Experimenting to Solve Food Production
OR
Current Issues in Food Science and Nutrition
Studying one of the two optional units allows learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.
HOW IT’S ASSESSED
The WJEC Level 3 Diploma in Food Science and Nutrition is assessed through a combination of a written exam and external assignment set and marked by WJEC and two centre marked assignments. Learners will be involved in weekly practical sessions and will build on the skills and knowledge developed at GCSE level.
- Unit 1- 25% Exam, 25% Coursework
- Unit 2- 25% coursework
- Unit 3 or 4- 25% Internal assessment
TRANSFERABLE SKILLS
- Research and Investigate
- Anaylse and Evaluate work
- Develop and investigate
- Create and present
- Refine work as it develops
PROGRESSION
- BSc Food and Nutrition ​
- BSc Human Nutrition ​
- BSc (Hons) Public Health Nutrition ​
- BSc (Hons) Food Science and Technology​
WHY CHOOSE THIS SUBJECT?
An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition will be available to you if you study this qualification.