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. 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 ongoing 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 of reading time. ● Total of 90 marks. ● Three sections on each paper. The paper will be graded Level 3 Pass, Level 3 Merit or Level 3 Distinction. Year 13 Unit 2: Ensuring food is safe to eat (mandatory) Optional Units: Unit 3: Experimenting to solve food production problems or Unit 4: Current issues in consumer food choice.
Minimum of five GCSEs (or equivalent) with grades 4-9 (A*-C). This must include at least four full course GCSEs. Grade 5 or above at GCSE in Food Technology or 2 x Grade 4 in sciences with an interest in food.
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 passing 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).
About Education Provider
| Region | North West |
| Local Authority | Cheshire East |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Holly Road, Wilmslow, SK9 1LZ |
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. 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 ongoing 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 of reading time. ● Total of 90 marks. ● Three sections on each paper. The paper will be graded Level 3 Pass, Level 3 Merit or Level 3 Distinction. Year 13 Unit 2: Ensuring food is safe to eat (mandatory) Optional Units: Unit 3: Experimenting to solve food production problems or Unit 4: Current issues in consumer food choice.
Minimum of five GCSEs (or equivalent) with grades 4-9 (A*-C). This must include at least four full course GCSEs. Grade 5 or above at GCSE in Food Technology or 2 x Grade 4 in sciences with an interest in food.
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 passing 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).