Food Science & Nutrition
FOOD SCIENCE & NUTRITION WJEC
The Level 3 Food Science and Nutrition qualification allows students to gain a wealth of knowledge about the food and nutrition industry. Students will have the opportunity to learn about the relationship between the human body and food as well as refining their practical skills for cooking and preparing food.
The food industry is a rapidly expanding industry, providing lots of opportunities to further studying food at college and university and also for working in multinational companies.
Food and drink is the largest manufacturing sector in the UK.
There are 3 units to complete for the Diploma. Units 1 and 2 are compulsory, students can choose between Units 3 and 4.
Unit 1 – Meeting the Nutritional Needs of Specific Groups;
Students will learn to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts through theory and practical tasks. The purpose of this unit is for students to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.
Unit 2 – Ensuring food is safe to eat
Students will develop their understanding of the science of food safety and hygiene developing 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
The aim of this unit is for students 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 Food Science and Nutrition
Through this unit, you will develop the skills needed to plan, carry out and present a research project on current issues linked to issues related to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer and/or policy-making perspective.
Unit 1 - Exam (90 mins) & Coursework (9.5 hours timed assessment)
Unit 2 - Exam (8 hours written assignment)
Unit 3 - Coursework (12 hour assessment)
Unit 4 - Coursework (14 hour assessment)
Minimum of Grade 4 in Food Preparation and Nutrition GCSE.
Students will not be taught to cook on this course, however they will enhance their existing skills and knowledge base.