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Food Science and Nutrition WJEC Level 3 at Roundhay School All through education from 4 to 18

Course description

This level 3 course will allow learners to gain a wealth of knowledge about Food Science and Nutrition in an applied way. Students will have the opportunity to learn about the relationship between the human body and food, as well as developing practical skills linked to the cooking and preparation of food

Course content

 

Food Science and Nutrition has been designed around the concept of a ‘plan, do, review’

 

approach to learning. There is a strong emphasis on practical work, making this an ideal choice for students who prefer to learn by doing. The qualifications mirror many work activities in the food and nutrition industry and facilitates learning in a range of contexts. Students are able to apply and extend their learning outside the confines of the classroom.

The course is made up of 3 units 

 

Year 12

Unit 1 - Planning to meet nutritional needs (Mandatory)

This unit will enable the learner to demonstrate understanding of nutrition and nutritional needs; studying subjects like: food science, nutrition/dietetics and sports nutrition by critically assessing the nutritional needs of a target group of their choice ie a 17-year-old footballer or a 3-year-old at a nursery.

 

Year 13

Unit 2 - Ensuring food is safe to eat (Mandatory)

Students will develop understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks.

Unit 4 - Current issues in consumer food choice (Optional)

Students will develop the skills needed to plan, carry out and present a research project on current issues related to consumer food choice. This is a topic of personal interest i.e. child obesity or sports performance enhancing products.

Or (cohort dependant)

Unit 3 – Experimenting to solve Food Production Problems

The aim of this unit is for learners to use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiments would be used to propose options to solve food Production problems.

 

Entry requirements

General Entry Requirements

Students must achieve a minimum of 5 subjects at GCSE grades 4 or above - please see the prospectus for further subject specific entry requirements https://www.roundhayschool.org.uk/sixth-form/

Assessment

Assessment is carried out by both controlled assessment and examination.

Unit 1 - One assignment assessed internally and also a 90minute examination. You will be assessed on the standard of your advanced cooking techniques.

Unit 2 - An eight hour timed assignment assessed externally. It asks students to recommend the control measures that need to be in place, in a specific scenario, to ensure that food is safe to eat ie at a Music festival.

Unit 4 - One assignment to research a current dietary issue of your choice.

Or Unit 3 – One assignment based on planning and carrying out food science experiments to produce a product

 

Future opportunities

 

It will provide you with the foundations to study Food Science, Food & Nutrition, Nutrition & Dietetics or Sports Science at University. You could also pursue a career in the Care Sector, as a food designer, as a Personal trainer or sports coaching by improving performance through diet, as a cook or chef in a Care home, restaurant or hotel.

 

Further information

To discuss this course further please contact Mr M Smith

How to apply

If you want to apply for this course, you will need to contact Roundhay School All through education from 4 to 18 directly.

Last updated date: 25 September 2018
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Key information

  • Start date: Next September
  • Duration: 2 years
  • Web url: www.wjec.co.uk

Contact details

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