Level 3 Diploma Food Science & Nutrition

Why study Food Science and Nutrition?
This is an exciting new course which will allow learners to gain a wealth of knowledge about Food Science and Nutrition. They will have the opportunity to learn about the relationship between the human body and food, as well as developing practical skills linked to experimental work and the cooking and preparation of food.

There is a strong emphasis on practical work, making this an ideal choice for students who prefer to learn by doing.

What are the careers or further education that this course be suitable for?
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. Together with other relevant qualifications such A levels in Biology, Chemistry, Sociology, and PE students will be able to use the qualification to support entry to higher education courses such as:

BSc Food and Nutrition
BSc Human Nutrition
BSc (Hons) Public Health Nutrition
BSc (Hons) Food Science and Technology

Key Information Summary:

Course Title Level 3 Diploma Food Science & Nutrition
Examination Board WJEC
Linear Qualification? Yes
Course Webpage http://www.wjec.co.uk/qualifications/food-science-and-nutrition/food-science-and-nutrition-level-3-qcf.html
Entry Requirements Grade 5 or above at GCSE in Food Technology or 2 x grade 4 in sciences with an interest in food.
Contact Teachers Miss N Martin: nmartin@wilmslowhigh.cheshire.sch.uk

Course Details:

You will have the opportunity to study the science of food and nutrition in a human context. Your knowledge of food science and of a wide range of materials and components used in the making of food products will be developed. You will be given the opportunity to develop and solve a problem relating to food design and making and will gain an understanding of industrial and commercial practices within this field of work.

Subject Content:

Students will complete four units: one mandatory and three optional.

The first mandatory unit will enable students to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.

The optional units will allow students to develop their understanding of food preparation, consumer choices and 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. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.

Studying three of the optional units will allow students the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.

Unit 1: Planning to meet nutritional needs (mandatory)

Unit 1 will be both internally and externally assessed. Details of the external assessment are as follows:

  • 90 minute examination; plus 15 minutes reading time
  • Total of 90 marks
  • Three sections on each paper.

The paper will be graded Level 3 Pass, Level 3 Merit and Level 3 Distinction

Optional Units:

  • Unit 2  Developing practical food production skills
  • Unit 3 Ensuring food is safe to eat
  • Unit 4 Experimenting to solve food production problems
  • Unit 5 Current issues in consumer food choice

Internal assessment for each of the above units is by way of a controlled assessment assignment.
The assessments will be graded Level 3 Pass, Level 3 Merit and Level 3 Distinction 

 

Assessment details:

Final grade

To achieve a Pass, Merit, Distinction or Distinction* grade, students must obtain the minimum UMS mark for the qualification grade and a minimum of a pass grade in ALL units.

The grade equivalences for the Level 3 Diploma in Food Science and Nutrition qualification are:

Distinction* 360 UMS, Distinction 320 UMS, Merit 240 UMS, Pass 160 UMS

(400 Maximum UMS available)