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Food Science and Nutrition Level 3 at Burford School and Community College

Course description

This is an exciting new course which will allow learners to gain a wealth of knowledge about Food Science and Nutrition. You 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. There is a strong emphasis on practical work, making this an ideal choice for those of you who prefer to learn by doing.

Course content

Unit 1 Mandatory
Planning to meet nutritional needs 12
Optional units
Unit 2 Developing practical food production skills 15
Unit 3 Ensuring food is safe to eat 12
Unit 4 Experimenting to solve food production problems 12
 
Non-exam assessment
Current issues in consumer food choice. Suggested project titles:
• Is it easier to avoid obesity by having a vegetarian diet?
• Does the provision of a school breakfast club improve concentration levels?
• Is it possible to have a balanced diet on a low budget?
• Does the current trend for juicing provide a healthy balanced diet?
• Is it possible to have a sugar free diet and still eat processed foods?
• Is it possible to change your diet without the assistance of weight loss clubs?
• Is the range of conflicting advice available on health and diet confusing the general public?

Entry requirements

Grade 4 in Food Preparation and Nutrition and Grade 4 in English Language.

Further information

The applied purpose demands authentic work related learning in each of the available units, but more than this it requires learners to consider how the use and application of their learning impacts on individuals, employers, society and the environment. The applied purpose will also enable learners to learn in such a way that they develop:
 
• skills required for independent learning and development of technical principles.
• a range of generic and transferable skills.
• the ability to solve problems.
• the skills of project based research, development and presentation.
• the ability to apply mathematical and ICT skills.
• the fundamental ability to work alongside other professionals, in a professional environment.
• the ability to apply learning in vocational contexts.
 
By studying this Level 3 qualification, students will gain the required knowledge to be able to consider and seek employment at a specific level, within the food and drink sectors of hospitality and catering, food production or the food retail industry; or 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.

How to apply

If you want to apply for this course, you will need to contact Burford School and Community College directly.

Last updated date: 21 December 2017