Results UCAS points: Distinction* 56, Distinction 48, Merits 32, Pass 16. Students will gain an understanding of the science of food safety, nutrition, and nutritional needs in a wide range of contexts, and through ongoing practical sessions, gain practical skills to produce quality food items to meet the needs of individuals. The course is designed to offer exciting, interesting experiences that focus on the learning for 16–19-year-olds through applied learning i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry. There is the opportunity for educational food trips to BBC Good Food Show and a trip to Italy as well as Nandos. Year 12: Unit 1: Meeting Nutritional Needs of Specific Groups Year 13: Unit 2: Ensuring food is safe to eat. Unit 3: Experimenting to solve food production problems.
5 A to C GCSE including English Language.
Unit 1: Meeting Nutritional Needs of Specific Groups Part 1: Theory test – 90 minutes. Looks at nutrition in detail and developing practical skills. Exam marked externally. There will be a mixture of short and long-response questions on hygiene and nutrition and a section to analyze a person’s diet which will need improving. Part 2: Coursework – 9.5 hours. This includes a practical cooking exam, that involves students cooking a three-course meal, based on a scenario given by the exam board. It will need to be planned for creating a time plan and justifying the choice of dishes and why they are suitable to the task, showing a detailed understanding of nutrition and hygiene. Unit 2: Ensuring food is safe to eat. This is assessed by a written assignment, which has 8 hours for completion. Unit 3: Experimenting to solve food production problems. 12-hour practical and written assessment.
About Education Provider
| Region | West Midlands |
| Local Authority | Worcestershire |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Easemore Road, Redditch, B98 8HB |
Results UCAS points: Distinction* 56, Distinction 48, Merits 32, Pass 16. Students will gain an understanding of the science of food safety, nutrition, and nutritional needs in a wide range of contexts, and through ongoing practical sessions, gain practical skills to produce quality food items to meet the needs of individuals. The course is designed to offer exciting, interesting experiences that focus on the learning for 16–19-year-olds through applied learning i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry. There is the opportunity for educational food trips to BBC Good Food Show and a trip to Italy as well as Nandos. Year 12: Unit 1: Meeting Nutritional Needs of Specific Groups Year 13: Unit 2: Ensuring food is safe to eat. Unit 3: Experimenting to solve food production problems.
5 A to C GCSE including English Language.
Unit 1: Meeting Nutritional Needs of Specific Groups Part 1: Theory test – 90 minutes. Looks at nutrition in detail and developing practical skills. Exam marked externally. There will be a mixture of short and long-response questions on hygiene and nutrition and a section to analyze a person’s diet which will need improving. Part 2: Coursework – 9.5 hours. This includes a practical cooking exam, that involves students cooking a three-course meal, based on a scenario given by the exam board. It will need to be planned for creating a time plan and justifying the choice of dishes and why they are suitable to the task, showing a detailed understanding of nutrition and hygiene. Unit 2: Ensuring food is safe to eat. This is assessed by a written assignment, which has 8 hours for completion. Unit 3: Experimenting to solve food production problems. 12-hour practical and written assessment.