The Level 3 Food Science and Nutrition qualifications allow 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 practical skills for cooking and preparing food. The WJEC Level 3 Diploma in Food Science and Nutrition is made up of four units: Unit 1: Meeting the Nutritional Needs of Specific Groups - This 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 ongoing practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals. 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 - The second mandatory unit will allow students to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production or wishing to work in the food industry. Practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. Students 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 minimize these risks. From this understanding, students 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. Unit 3: Experimenting to Solve Food Production Problems - 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.
6 in Food Preparation and Nutrition or 5 with teacher recommendation
Unit 1: Meeting the Nutritional Needs of Specific Groups (mandatory) – 1.5hr examination and a controlled assessment assignment in Y12 Unit 2: Ensuring Food is Safe to Eat (mandatory) – Controlled Assessment Y13 Unit 3: Experimenting to Solve Food Production Problems (optional) – Controlled Assessment Y13 Unit 4: Current Issues in Food Science and Nutrition (optional) – Controlled Assessment Y13 All learners must take units 1 and 2 and then select either unit 3 or unit 4.
About Education Provider
| Region | East Midlands |
| Local Authority | Derbyshire |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Green Lane, Dronfield, S18 2FZ |
The Level 3 Food Science and Nutrition qualifications allow 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 practical skills for cooking and preparing food. The WJEC Level 3 Diploma in Food Science and Nutrition is made up of four units: Unit 1: Meeting the Nutritional Needs of Specific Groups - This 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 ongoing practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals. 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 - The second mandatory unit will allow students to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production or wishing to work in the food industry. Practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. Students 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 minimize these risks. From this understanding, students 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. Unit 3: Experimenting to Solve Food Production Problems - 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.
6 in Food Preparation and Nutrition or 5 with teacher recommendation
Unit 1: Meeting the Nutritional Needs of Specific Groups (mandatory) – 1.5hr examination and a controlled assessment assignment in Y12 Unit 2: Ensuring Food is Safe to Eat (mandatory) – Controlled Assessment Y13 Unit 3: Experimenting to Solve Food Production Problems (optional) – Controlled Assessment Y13 Unit 4: Current Issues in Food Science and Nutrition (optional) – Controlled Assessment Y13 All learners must take units 1 and 2 and then select either unit 3 or unit 4.