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Food Science and Nutrition WJEC Level 3. at Mosslands School - A Technology College

Course description

WJEC Level 3 Qualifications in Food Science and Nutrition (QCF) offers a learning experience that focuses learning through the acquisition of knowledge and understanding in purposeful, work-related contexts. Each qualification is built from discrete units. Each unit has an applied purpose which acts as a focus for the learning in the unit. The applied purpose is the vehicle through which the learning contained in the unit is made relevant and purposeful. It is also the means by which learners are enthused, engaged and motivated to study food science and nutrition. The applied purpose will demand authentic work related learning, but more than this it will require 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:  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 These qualifications build upon the concept of a ‘spiral’ approach to learning where learners are introduced to learning in a series of spirals in which on each turn they are taken deeper into the unit content and introduced to and extend concepts in new contexts.

Course content

The 2 year course is broken down into 4 out of a choice of 5 units, each year 2 units are completed, with each unit having equal weighing of the overall result. The 5 units are; Planning to meet nutritional needs 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. Developing practical food production skills The purpose of this unit is for learners to develop the skills needed to interpret recipes, prepare and cook complex dishes to form the basis of a menu. Ensuring food is safe to eat Learners will develop 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. 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 experiments. The results of the experiments would be used to propose options to solve food production problems. Current issues in consumer food choices Through this unit, you will develop the skills needed to plan, carry out and present a research project on current issues related to consumer food choice.

How to apply

If you want to apply for this course, you will need to contact Mosslands School - A Technology College directly.

Last updated date: 27 September 2016
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Key information

  • Start date: Next September
  • Duration: 2 Years

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