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Exam board WJEC 601/4552/3
An understanding of food science and nutrition is relevant to many industries and job roles. Food Technologists are everywhere! The skills that you develop can lead you into the food industry, hospitality & catering, product development, teaching, nursing and medicine, retail, food safety, environmental health, scientific research, food journalism, styling and photography, dietetics and the health industries.
This L3 vocational course offers exciting and interesting experiences that focus learning for 16-19 year-old learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.
Students will be assessed through production of a portfolio of assignment work (coursework) based around practical experience, experimentation and research. In addition there is one exam in Year 12, and a second in Year 13.
Unit 1 will enable the learner 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 allows learners 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. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.
Studying one of the two optional units allows learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.
Learners who do not wish to take the full Level 3 Diploma in Food Science and Nutrition may be interested in the Level 3 Certificate in Food Science and Nutrition which is comprised of one mandatory unit and can be completed in Y12.
Why study L3 Applied Diploma Food Science and Nutrition?
The qualification supports progression from Level 2 particularly GCSEs in Hospitality and Catering, Home Economics: Food and Nutrition, Design and Technology: Food Technology, Biology and Physical Education as well as vocational qualifications such as the WJEC Level 1/2 Award in Hospitality and Catering, NCFE L2 Food and Nutrition.
Where could L3 Applied Diploma Food Science and Nutrition take me?
ANYWHERE! The course provides you with a number of transferable skills and a good level of scientific knowledge. The courses have been developed in conjunction with Universities and employers to ensure knowledge and skills gained are valued by both, keeping your options open.
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. Many employment opportunities within the field of food science and nutrition are available to graduates.
What are the entry requirements?
A good record for meeting Home Learning and coursework deadlines is essential.
A passion for food, great organisation and lots of hard work!
Grade 5 or merit in GCSE Hospitality or L2 Food and Nutrition. Grade 5 in Science. Grade 5 in English and Maths, but high Grade 4’s will be considered.
For further information
Mrs Anna Woodman