Food Science and Nutrition

An understanding of food science and nutrition is relevant to many industries and job roles and many employment opportunities within the field of food science and nutrition are available to graduates. The WJEC Level 3 Diploma in Food Science and Nutrition is an applied qualification. This means that each unit within the qualification has to apply to a real life situation. As an applied course, learning is related to authentic case studies and requires students to consider how their learning impacts upon themselves, other individuals, employers, society and the environment. Although there are no formal entry requirements, the qualification builds on Level 2 courses, particularly GCSEs in Food Preparation and Nutrition, Hospitality and Catering, Home Economics: Food and Nutrition, Biology and Physical Education as well as vocational qualifications such as the WJEC Level 1/2 Award in Hospitality and Catering.

Waddesdon Points System to enter the Sixth Form explained in the prospectus. Appropriate background course to be discussed at the consultation.

The course comprises two mandatory units, Units 1 and 2, and another optional unit from a choice of two: • Unit 1 – Meeting the Nutritional Needs of Specific Groups: this will enable the student to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a variety of contexts and, through on-going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals. • Unit 2 – Ensuring Food is Safe to Eat: this allows students 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. • Studying one of the two optional units (Unit 3 - Experimenting to Solve Food Production or Unit 4 - Current Issues in Food Science and Nutrition) allows students the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.

Through a range of theory and practical classroom activities, enhanced by independent homework and coursework.

Ingredients on a weekly basis. Our recommended textbook is The Science of Technology of Food, by R.K. Proudlove. (5th edition and published by Forbes/ISBN: 978-1-899527-08-3).

You complete external examinations and submit coursework at the end of Year 12 and also at the end of Year 13.

An understanding of food science and nutrition is relevant to many industries and job roles and many employment opportunities within the field of food science and nutrition are available to graduates. This course would enable learners to progress to higher education courses such as: BSc Food and Nutrition; BSc Human Nutrition; BSc (Hons) Public Health Nutrition; BSc (Hons) Food Science and Technology. Students can also go onto catering apprenticeships or related employment opportunities.