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Food Science and Nutrition BTEC Level 3 Diploma at North Liverpool Academy

Course description

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 that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.

The range of units available would support learners’ progression from study at Level 2, but in particular GCSE`s in Food Technology, Hospitality and Catering, Home Economics: Food and Nutrition, Biology, Physical Education, Humanities and Design and Technology.

On successful completion of the course you will be awarded 1 GCE ‘A’ level worth 120 UCAS points dependent on the grade you achieve.

 

Course content

Learners complete three units: two mandatory and one optional.

Unit 1: Meeting Nutritional Needs of Specific Groups

The first mandatory unit will enable students 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. This unit will form the first year of the course and will enable students to gain a Level 3 Certificate in Food Science and Nutrition.

Unit 2: Ensuring Food is Safe to Eat

The second mandatory unit will allow students 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.

Learners will develop an 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. From this understanding, learners will be able to recommend the control measures that need to be in place, in different environments, to ensure that food is safe to eat.

Unit 3: Experimenting to Solve Food Production Problems

The optional unit will focus on the learner’s ability to scientifically investigate changes to food and 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 through thorough evaluation of the who experiment process.

Completion of these further two units will enable the students to achieve their Level 3 Diploma in Food Science and Nutrition.

Entry requirements

  • A minimum of 5 GCSEs grade A* – C which must include grade C or above in English.
  • GCSE Food Technology or equivalent / similar qualification.
  • BTEC Level 2 Hospitality or equivalent / similar qualification

Assessment

Unit 1: This unit it assessed both internally and externally. It consists of an external exam based on the content of the unit. Details of the external assessment are as follows:

90 minute examination; plus 15 minutes reading time
Total of 90 marks
There are three sections on each paper:

Section A is short answer questions
Section B is extended answer questions
Section C relates to a case study
The internally assessment for this unit will be under controlled assessment conditions and forms a piece of coursework which has a vocational context.

Unit 2: This unit is also externally assessed. This will be through an assignment produced by WJEC, completed by learners under controlled assessment conditions.

Unit 3: This unit is internally assessed and externally moderated. All assessment must be conducted under controlled assessment conditions and forms another piece of coursework.

 

Future opportunities

Potential job roles include:

  • Nutritionists
  • Food Product Developers
  • Food Technologists
  • Chefs
  • Hospitality Managers
  • Contract Catering Suppliers

How to apply

If you want to apply for this course, you will need to contact North Liverpool Academy directly.

Last updated date: 13 September 2016

Key information

  • Start date: Next September

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