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Food Technology

Food Science and Nutrition - Diploma

The course focuses on an understanding of food science and nutrition.

What will I learn?

The course aims to enable learners to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through ongoing practical sessions. Students will gain practical skills to produce food items to meet the needs of individuals. Other areas of focus are to allow learners to develop their understanding of the science of food safety and hygiene.

How is the course graded?

The course is graded through external and internal assessments.

Mandatory units

Unit 1: Meeting nutritional needs of specific groups: internal and external assessment.

Optional units

  • Experimenting to solve food production problems: internal assessment.
  • Current issues in food science and nutrition: internal assessment

Skills

  • Range of practical based skills.
  • Skills to ensure their own dietary health and well being.
  • Ability to problem solve.
  • The skills of project based research, development and presentation.
  • Ability to apply mathematical and ICT skills

What is next for me after this course?

This course could lead to university courses in:

  • BSc Food and Nutrition
  • BSc Human Nutrition
  • BSc (Hons) Public health Nutrition
  • BSc (Hons) Food Science and Technology

WJEC LEVEL 3 COURSE INFORMATION

Qualification & Board

WJEC LEVEL 3 APPLIED DIPLOMA IN FOOD

SCIENCE AND NUTRITION

Course Content (for A level, how this follows on from GCSE)

Yr12: Unit 1

The purpose of this unit is for learners to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.  Both internal and external assessments are set around this.

Yr13: Unit 2

Learners will 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. From this understanding, learners will be able to recommend the control measures that need to be in place, in different environments, to ensure that food is safe to eat.

Yr13: Unit 3

The aim of this unit is for learners 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.

Potential Career paths

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 are available to graduates.

Assessments (inc. field work / assessed practicals)

Yr12

Unit 1: Meeting Nutritional Needs of Specific Groups.

 Internal & External Assessment.  Controlled Assessment & assessed practicals & Exam.

Yr13 –

Unit 2: Ensuring Food is Safe to Eat

External Assessment

Unit 3: Experimenting to Solve Food Production Problems

Internal Assessment (Controlled Assessment & assessed practical's)

Core or Option

Option

No. GCSE / A Level equivalent

Level 3