Food Science and Nutrition Level 3 Diploma at Wales High School and Business and Enterprise College with Applied Learning
The Level 3 Diploma is a two year course. We can also offer the option of completing a Level 3 Certificate within one year; if you are interested in this option please see Miss Walker to discuss it.
With the Level 3 Diploma, students will be able 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. Students will gain essential knowledge for anyone involved in food production in the home or wishing to work in the food industry.
The applied purpose of this course will allow students to learn in such a way that they develop:
Skills required for independent learning and development
A range of generic and transferable skills
The ability to solve problems
The skills of project based research, development and presentation
The fundamental ability to work alongside other professionals, in a professional environment
The ability to apply learning in vocational contexts
All units within the WJEC Level 3 Diploma in Food Science and Nutrition are vocationally relevant to the food production industry.
The Examination Board for this course is WJEC.
Where can this lead?
Together with relevant Level 3 qualifications such as A-Levels in Biology, Chemistry, Sociology and Maths, learners will gain the required knowledge to progress to higher education degree courses, such as:
BSc Food and Nutrition
BSc Human Nutrition
BSc (Hons) Public Health Nutrition
BSc (Hons) Food Science and Technology
Each unit of this course is relevant to the food production industry so could also lead to an apprenticeship or job within the industry.
Course Entry Requirements
Students must have a GCSE grade C in Catering and Hospitality or Grade 5 in Food Preparation and Nutrition.
Course Breakdown - Lower Sixth
Through this first year, you will work through unit 1.
Unit 1: Meeting Nutritional Needs of Specific Groups
You will gain an understanding of how to identify hazards and minimise risks when producing food to meet the nutritional needs of specific groups. You will learn about different types of nutrients and how those are used by the body to ensure you can plan a balanced nutritious diet.
You will develop skills for preparing, cooking and presenting nutritious dishes that meet specific needs.
A 90 minute written exam will check your knowledge and understanding of this unit at the end of Year 12.
There is also an internal assessment which allows you the chance to showcase your ability to plan and prepare a balanced and nutritious menu.
Course Breakdown - Upper Sixth
In the second year of the course you will study Unit 2 and one of the additional units.
Unit 2: Ensuring Food is Safe to Eat
You will learn about food safety, how micro-organisms can affect food safety, how some foods can cause ill health in people that have intolerances or allergies and what controls need to be in place to minimise the risks of food causing ill health. This understanding will allow you to recommend the safety controls that should be in place in different environments where food is stored, prepared and cooked.
You will have an 8 hour timed assessment to bring together your knowledge, understanding and skills learned throughout unit 2. You will apply these by responding to information provided in a scenario.
You will then complete one of the following two units;
Unit 3: Experimenting to Solve Food Production Problems
This unit will provide you with an understanding of the scientific properties of food and how these properties contribute to the changes that occur in food. You will also draw on your learning from Unit 1: Meeting Nutritional Needs of Specific Groups and Unit 2: Ensuring Food is Safe to Eat. You will use this learning to plan and carry out experiments with different types of food. By carrying out these experiments, you will be able to propose options to solve food production problems.
Unit 4: Current issues in Food Science and Nutrition
Through this unit you will have the opportunity to build on prior learning from Unit 1: Meeting Nutritional Needs of Specific Groups and Unit 2: Ensuring Food is Safe to Eat and develop knowledge and understanding of issues that are currently affecting food choice and food availability. Through individual and group projects, you will learn about how key stakeholders within the food industry are responding to changes in food related habits. The projects will also help you to develop the skills needed to effectively plan and carry out an individual research project.
For further information, please contact - Miss T Walker / email@example.com
How to apply
You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.