This course is designed for students with an interest in careers within the food and health care sectors. It combines both practical and theoretical elements to fully develop students’ skills. Unit 1 will enable the 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. Unit 2 will enable the students to develop their understanding of 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. Practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. Studying one of the two optional units allows students the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences. Career Pathways – Nutritionist – Sports Performance Nutrition – Hospitality Management – Food Science – Food Health and Safety – Chef/ Catering
Grade 4 in GCSE Food Science and Nutrition
Modules Unit 1: Meeting the Nutritional Needs of Specific Groups Unit 2: Ensuring Food is Safe to Eat Unit 3: Experimenting to Solve Food Production Unit 4: Current Issues in Food Science and Nutrition Assessment – Exam – 1 hr 45 mins and Controlled Assessment (50%) – Coursework x 2 units (50%) – All students must take Units One and Two and then either Unit Three or Unit Four.
About Education Provider
| Region | South West |
| Local Authority | Gloucestershire |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Two Hedges Road, Bishops Cleeve, Cheltenham, GL52 8AE |
This course is designed for students with an interest in careers within the food and health care sectors. It combines both practical and theoretical elements to fully develop students’ skills. Unit 1 will enable the 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. Unit 2 will enable the students to develop their understanding of 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. Practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. Studying one of the two optional units allows students the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences. Career Pathways – Nutritionist – Sports Performance Nutrition – Hospitality Management – Food Science – Food Health and Safety – Chef/ Catering
Grade 4 in GCSE Food Science and Nutrition
Modules Unit 1: Meeting the Nutritional Needs of Specific Groups Unit 2: Ensuring Food is Safe to Eat Unit 3: Experimenting to Solve Food Production Unit 4: Current Issues in Food Science and Nutrition Assessment – Exam – 1 hr 45 mins and Controlled Assessment (50%) – Coursework x 2 units (50%) – All students must take Units One and Two and then either Unit Three or Unit Four.