FOOD SCIENCE AND NUTRITION
Why choose Food, Science and Nutrition?
An understanding of food 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 support healthy eating initiatives. Food and drink is the largest manufacturing sector in the UK. Many employment opportunities within the field of food and nutrition are available to graduates including: Food Scientists, Food Technology, Food Marketing, Food Product Development, Dietetics, Nutrition, Teaching, Catering, Nursing, Hotel Management, Environmental Health, Social Health, Sports Science. This course explores the relationship between food, nutrition and health and offers the opportunity for creative, investigative and analytical study.
Course details
WJEC Level 3 Diploma/Certificate in Food Science and Nutrition The Certificate is the equivalent of an AS level and the Diploma is equivalent to an A-Level.
Grading
Students will be graded as Level 3 Pass, Level 3 Merit and Level 3 Distinction.
Entry requirements
GCSE grade C or above in English Language, and Science is expected. It is not a prerequisite to have a GCSE in Food Preparation and Nutrition/Food related subject. An enquiring mind and a genuine interest in looking in depth at where food comes from, food choices and the science behind nutrition is a distinct advantage.
Progression from the qualifications
The specification provides a suitable foundation for the study of academic or vocational courses in higher education, including careers in Food Technology, Nutritional Science, Sports Science and Diet, Consumer Protection, and food retail and manufacture. Level 3 Food Science and Nutrition is accepted for university entry especially on courses such as BSc Human Nutrition, BSc (Hons) Public Health and Nutrition or BSc (Hons) Food Science and Technology. Level 3 Food Science and Nutrition complements other A Level courses such as Biology, Physical Education and Health and Social Care.
Course Outline
Unit 1: Meeting nutritional needs of specific groups
Unit 2: Ensuring food is safe to eat
Unit 3: Experimenting to solve food production problems
Unit 4: Current issues in food science and nutrition Certificate (Year 12) comprises of Unit 1. Diploma (Year 13) comprises of Unit 1 in Year 12 plus mandatory Unit 2 with an optional unit being Unit 3 or 4.
Studying one of the two optional units will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experience.
Unit 1 in Year 12 consists of 50% coursework plus 50% exam. External Assessment is a 90-minute examination with three sections out of 90 marks.
- Section A – short answer questions
- Section B – extended answer questions
- Section C – relates to a case study
Exam assessment areas on:
- Understand the importance of food safety
- Understand the properties of nutrients
- Understand the relationship between nutrients and the human body
- Be able to plan for different people’s nutritional requirements
Unit 2 Ensuring Food is Safe to Eat is an eight-hour timed assignment over three weeks that is externally assessed.
The aim of this unit is to develop an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks.
Unit 3 Experimenting to Solve Food Production Problems. The aim of this internally assessed unit is to understand the properties of food in order to plan and carry out experiments.
Unit 4 Current Issues in Food Science and Nutrition. In this unit students will carry out research on current issues relating to food science and nutrition.
