Course Content

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 help healthy eating initiatives.

This course offers students the opportunity to gain an in depth knowledge and understanding of the science of food, safety and nutrition and the impact of food and nutrition on the lives of individuals and on today’s society.  Through on-going practical sessions, students will also gain a wide skill set enabling them to produce quality food items which meet the needs of individuals.

This course will offer exciting and interesting experiences in purposeful, work related contexts, linked to the food production industry.

Assessment

This Level 3 course consists of Unit 1: Meeting Nutritional Needs of Specific Groups, which is assessed using a combination of external and internal assessment. 

External Assessment – Written Examination (25% of qualification, 90 minute examination; plus 15 minutes reading time)

This paper will contain three sections which will assess students’ knowledge and understanding:

• Section A – short answer questions
• Section B – extended answer questions
• Section C – relates to a case study

This is marked by the examination board.

Internal Assessment – (25% of qualification)

An assignment is set by the exam board and is assessed through summative controlled assessment.  The assignment is assessed in school and sent to the examination board for moderation.  Students will demonstrate an understanding of nutrition and nutritional needs in a wide range of contexts.

Unit 2: Ensuring Food is Safe to Eat – assessed externally (25% of qualification)

This is an 8 hour timed, supervised assessment.  The assignment is set by the examination board and completed under controlled conditions.   Students will develop their knowledge and understanding of the science of food safety and hygiene.

Students complete one further unit (25% of qualification).  This will be either:

Unit 3: Experimenting to Solve Food Production Problems – internally assessed

OR

Unit 4: Current Issues in Food Science and Nutrition – internally assessed

Grading

 This Level 3 Certificate in Food Science and Nutrition is graded as follows:

• Level 3 Pass
• Level 3 Merit
• Level 3 Distinction
• Level 3 Distinction*

Expectations

To be accepted onto the course you will preferably need at least a 5 grade in GCSE Food Preparation and Nutrition, Biology or Physical Education.  A GCSE in a Humanities subject may also be an advantage.  You need to be able to problem solve, work independently, work alongside other professionals, apply learning in vocational contexts and most importantly have an interest in and enjoy food.

WJEC Level 3 Applied Diploma Certificate in Food Science and Nutrition (601/4552/5)