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Food Science & Nutrition WJEC Level 3 Diploma at Christ The King Catholic High School and Sixth Form Centre

Course description

The WJEC Level 3 Diploma in Food Science and Nutrition is a two-year Applied General qualification designed primarily to support learners primarily to support learners progressing to university. The course is taught though the acquisition of knowledge and understanding in purposeful, work-related contexts, linked ot the food production industry. 

Course content

You will study three units in total, comprised of two mandatory units and one optional unit. 

Unit 1 - Meeting the Nutritional Needs of Specific Groups will enable the learner to demonstrate an understanding of the science of food safety, 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. 

Unit 2 - Ensuring Food is Safe to Eat will allow learners 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. Practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.

Students will also study one of the following optional units, discussed when they start the course. This is designed to build on previous learning and experience.

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 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. 

Unit 4 - Current Issues in Food Science and Nutrition. Throughout the unit, you will develop the skills needed to plan, carry out and present a research project on current issues linked to issues related to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer and/or policy-making perspective.

Entry requirements

Route 1 - Not available.

Route 2 - A minimum of 5 GCSEs at Grade C or above, or BTEC/OCR at Merit or above (including Grade C in Food)

Route 3 - A minimum of 5 GCSEs at Grade C or above, or BTEC/OCR at Merit or above (including Grade C in Food)

Assessment

Unit 1 - Meeting the Nutritional Needs of Specific Groups (50%) will be both internally and externally assessed. Students are to produce a portfolio related to the nutrtional need of a specific group. The external assessment consists of a 90 minute examination.

Unit 2 - Ensuring Food is Safe to Eat (25%) is externally assessed as an eight hour timed, supervised assessment relating to a food safety situation. Learners are required to analyse the information and make judgements regarding the potential food risks. 

Unit 3 - Experimenting to Solve Food Production Problems and Unit 4 - Current Issues in Food Science and Nutrition (25%) are internally assessed by means of a submitted portfolio produced under Controlled Assessment conditions. 

Future opportunities

The specification provides a suitable foundation for the study of academic or vocational courses in Higher Education, including careers in Food Technolog, Nutritional Science, Sports Science and Diet, Consumer Protection and Food Retail and Manufacture. 

How to apply

If you want to apply for this course, you will need to contact Christ The King Catholic High School and Sixth Form Centre directly.

Last updated date: 10 January 2017
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