Food Science and Nutrition (Level 3 Diploma – WJEC)

An understanding of food science and nutrition is relevant to many industries and job roles. 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 and improve the quality of their products. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors to provide advice and support the wellbeing of the people in their care. Many employment opportunities within the field of food science and nutrition are available to learners who have studied Food Science and Nutrition. The qualification is a two-year diploma or a one-year certificate.

Content:

In Year 12 the topics include the importance of food safety, the properties of nutrients, the relationship between nutrients and the human body, planning for specific nutritional requirements, planning for the production and cooking of complex dishes.

In year 13 topics include ensuring food is safe to eat and you will be required to complete a risk assessment from a given scenario.

Assessment:

Assessment in Year 12: Unit 1 – 50% is a written paper of ninety minutes and a nine-hour practical task of which 3 hours are cooking.

Assessment in Year 13: Two extended pieces of coursework each counting for 50% of the Year 13 grade

Unit 2 – Is a practical task with a food safety and nutrition focus,

Unit 3 – Experimenting to solve food production problems – you will be required to plan experiments and give advice based on a specific problem – e.g.: gritty and bland ice-cream!

OR

Unit 4 – Current issues in food science and nutrition – you will plan, carry out and present a research project linked to food science and nutrition.

MINIMUM ENTRY REQUIREMENTS: Five GCSEs at Grade 5 or above, in addition to Grade 4 in GCSE Mathematics and English. Prior study of a food related subject would be preferable but not as essential as a passion for food, science and nutrition.