Food Science and Nutrition
Students study the subject in the context of a multi-cultural, changing and contemporary society. It explores the relationship between food, nutrition and health and offers the opportunity for creative, investigative and analytical study.
The Qualification WJEC Level 3 Diploma/Certificate
This is an Applied General Qualification
Certificate - 1 Unit – Unit 1
Diploma - 3 Units – Unit 1 & 2 mandatory plus one from 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 – Meeting nutritional needs of Specific Groups – Internally & Externally Assessed
This unit will give students an understanding of the nutrients required in the diet, their functions in the body and how nutritional requirements vary in different situations. Students will have the opportunity to develop the practical skills needed to interpret recipes, prepare and cook complex dishes to form the basis of a menu to meet the needs of specific individuals.
Unit 2 – Ensuring food is safe to eat – Externally Assessed
This unit will give students 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. Again, practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.
Unit 3 – Experimenting to solve food production problems – Internally Assessed
This unit will give students the opportunity to use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiments would be used to propose options to solve food production problems.
Unit 4 – Current issues in consumer food choice – Internally Assessed
This unit will develop the skills needed to plan, carry out and present a research project on current issues related to consumer food choice.
Internal and External Assessment - Internally assessed units are through summative controlled assessment. Performance bands are Pass, Merit and Distinction.
5 GCSE’s at Grade C or above. Desirable courses to have followed at Key Stage 4 include Catering, Food and Nutrition, Biology, Chemistry or P.E.
Jobs directly related to your degree include: Animal nutritionist, Dietician, Food Technologist, Nutritional Therapist, Product/process development scientist, Technical Brewer, Toxicologist
Jobs where your degree would be useful include: Amenity Horticulturalist, Production Manager, Purchasing Manager, Quality Manager, Retail Manager
Should you like to receive any additional information on this course please contact
Mrs Lesley James – Learning Lead