The market value of the health and wellness industry currently lies at approximately 125 billion pounds. It is an immensely exciting time to be studying and entering into the field of health and nutrition. 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 support healthy eating initiatives. This course instills fundamental life skills into students and ensures they are well equipped to lead a healthy adult life. This course will enable students to demonstrate an understanding of the science of food safety, nutrition, and nutritional needs in a wide range of contexts. It will provide students with opportunities to gain practical skills to produce quality food items to meet the needs of individuals.
Level 3 Certificate This is comprised of two assessments; one internal assessment worth 50% of the final grade and one external assessment worth 50% of the final grade. The external assessment is a 105-minute examination. There are six core learning outcomes that are studied and assessed through one main unit: Unit 1: Meeting Nutritional Needs of Specific Groups Topics studied within this include food safety, nutrition, planning menus, and planning and making complex dishes. Grading for this Level 3 Certificate is either Level 3 Pass, Level 3 Merit or Level 3 Distinction. Level 3 Diploma The Diploma is most beneficial for individuals considering careers within Catering or Food and Nutrition industries. The Diploma covers the Unit 1 content from the Certificate and then students must complete Unit 2 and then choose one of two further units. Mandatory units: Unit 1: Meeting Nutritional Needs of Specific Groups External assessment: 105 minute examination. Internal assessment: Unit 2: Ensuring Food is Safe to Eat 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 minimize these risks. External assessment: 8-hour controlled assessment undertaken in school (not completed in one session.) Optional units: Unit 3: Experimenting to Solve Food Production Problems Learners will use their understanding of the properties of food 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. Learners are to plan, carry out, and present a research project on current issues related to food science and nutrition. These two optional units will be internally assessed and externally moderated. The time allowance for these assessed units will be published at the time of assessment.
About Education Provider
| Region | South East |
| Local Authority | West Berkshire |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Love Lane, Shaw, Newbury, RG14 2DU |
The market value of the health and wellness industry currently lies at approximately 125 billion pounds. It is an immensely exciting time to be studying and entering into the field of health and nutrition. 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 support healthy eating initiatives. This course instills fundamental life skills into students and ensures they are well equipped to lead a healthy adult life. This course will enable students to demonstrate an understanding of the science of food safety, nutrition, and nutritional needs in a wide range of contexts. It will provide students with opportunities to gain practical skills to produce quality food items to meet the needs of individuals.
Level 3 Certificate This is comprised of two assessments; one internal assessment worth 50% of the final grade and one external assessment worth 50% of the final grade. The external assessment is a 105-minute examination. There are six core learning outcomes that are studied and assessed through one main unit: Unit 1: Meeting Nutritional Needs of Specific Groups Topics studied within this include food safety, nutrition, planning menus, and planning and making complex dishes. Grading for this Level 3 Certificate is either Level 3 Pass, Level 3 Merit or Level 3 Distinction. Level 3 Diploma The Diploma is most beneficial for individuals considering careers within Catering or Food and Nutrition industries. The Diploma covers the Unit 1 content from the Certificate and then students must complete Unit 2 and then choose one of two further units. Mandatory units: Unit 1: Meeting Nutritional Needs of Specific Groups External assessment: 105 minute examination. Internal assessment: Unit 2: Ensuring Food is Safe to Eat 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 minimize these risks. External assessment: 8-hour controlled assessment undertaken in school (not completed in one session.) Optional units: Unit 3: Experimenting to Solve Food Production Problems Learners will use their understanding of the properties of food 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. Learners are to plan, carry out, and present a research project on current issues related to food science and nutrition. These two optional units will be internally assessed and externally moderated. The time allowance for these assessed units will be published at the time of assessment.