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Food Science and Nutrition at Caludon Castle Business Enterprise School

Course description

This is a new, exciting course which will allow students to gain a wealth of knowledge about Food Science and Nutrition.

Students will have the opportunity to learn about the relationship between the human body and food, as well as developing practical skills linked to experimental work and the cooking and preparation of food.

Course content

Level 3 Food Science and Nutrition Certificate (equivalent to AS):- Unit 1

Level 3 Food Science and Nutrition Diploma (equivalent to A level):- Unit 1, Unit 2 and 1 optional unit

Learners will study:

Unit 1 Meeting nutritional needs specific groups (Mandatory)

The aim of this unit is to give learners understanding of nutrients, their functions in the body and how nutritional requirements vary in different situations. They will be able to use this understanding to critically assess diets of specific target groups and plan changes needed to ensure a nutritional balance is maintained. They need to acquire skills to enable the planning and cooking of nutritionally balanced / complex dishes, whilst demonstrating an understanding of the importance of food safety.

Unit 2 Ensuring food is safe to eat (Mandatory)

The aim of this unit is to give learners an understanding of hazards and risks in relation to storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks. They will be able to use this understanding to be able to produce guidance material to facilitate the training of new food handlers recommend control measures that need to be in place, in given environments, to ensure that food is safe to eat.

Unit 3 Experimenting to solve food production problems (Optional)

The aim of this unit is for learners to: · Understand the properties of food. · Plan and carry out experiments or practical work to demonstrate the properties of food. · Use results of experiments or practical work to propose options to solve food production problems.

Unit 4: Current Issues in Food Science and Nutrition (Optional)

The unit requires learners to develop skills to plan, carry out and present a research project on a current issue related to consumer food choice.

Entry requirements

Grade B preferred in GCSE Catering or Hospitality


Assessment is through a combination of a written exam and internal centre marked assignments. During the course students will undertake practical work, taste new foods, critically assess diets and develop menus which are nutritionally balanced, conduct food experiments and develop a range of transferable skills.

Future opportunities

By studying this Level 3 Qualification, students will gain the required knowledge and skills to be able to consider and seek employment within the food and drink industry or sectors of hospitality and catering, food production or food retail; or to use the qualification to support entry to higher/further education courses e.g. BSc Food and Nutrition, BSc Human Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food Science and Technology.

Further information

The Level 3 qualification in Food Science and Nutrition is equivalent to an AS and A level with the same UCAS points allocation.

How to apply

If you want to apply for this course, you will need to contact Caludon Castle Business Enterprise School directly.

Last updated date: 08 February 2016
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