Food Science and Nutrition

(Applied General Certificate / Extended Certificate)

Please note:  government expectation is that students should not take more than one certificate course as part of an A level programme.

WHY SHOULD I STUDY FOOD SCIENCE & NUTRITION?

This is a two-year modular A Level equivalent course, which will help you to learn about food and nutrition and develop your practical and wider academic skills.

• Do you like cooking and want to improve your skills?
• Do you want to learn how food is prepared safely and hygienically?
• Do you want to understand the relevance of food and nutrition in different industries         and job roles?
• Do you want to learn useful skills that can prepare you for a food career?
• Do you like to problem solve and work independently?
• Do you like investigating current food issues?

Food Science and Nutrition is a practical based subject that will challenge you to produce skilled complex dishes and apply nutrition knowledge to a wide range of work-based case studies/ scenarios.  It can be studied alongside a wide range of A Level subjects, e.g. Biology, Chemistry, Health and Social Care, Sociology.

This subject is taught by an experienced specialist food teacher. The food kitchen is well resourced and equipped. There are many support materials available on our virtual learning environment system (Moodle) and in the department.

The course involves a lot of practical work and applied learning using scenarios and case studies that reflect working in a food and nutrition environment.

Please note: There will be a small charge made for basic materials supplied by the College for student general use, for example baking paper, oils etc.

LEVEL 3 COURSE CONTENT

The Certificate/Extended Certificate course (WJEC) consists of three units over two years;

Unit 1 – Year 1

Meeting the nutritional needs of specific groups;

LO1 Understand the importance of food safety.

LO2 Understand the properties of nutrients.

LO3 Understand the relationship between nutrients & the human body.

LO4 Be able to plan nutritional requirements.

LO5 Be able to plan complex dishes.

LO6 Be able to cook complex dishes. Developing practical skills is integral across this unit.

 

Unit 2 – Year 2

 

Ensuring food is safe to eat;

LO1 Understand how micro-organisms affect food safety.

LO2 Understand how food can cause ill health.

LO3 Understand how food safety is managed in different situations.

 

Unit 4 Year 2

Current issues in food science and nutrition;

LO1 Be able to plan research into a current issue in food science and Nutrition.

LO2 Be able to manage a project.

LO3 Be able to investigate current issues in food science & nutrition.

LO4 Understand current issues in food science and nutrition.

ASSESSMENT

Unit 1 Year 1 Internal Assessment. Controlled assessment on a set task under timed conditions of 9.5 hours. This is a practical assessment under controlled conditions. Students will plan and cook 3 courses or dishes with related accompaniments for two people. Students will also evaluate their work and write a report on the outcome with photographic evidence.

Unit 1 Year 1 External Assessment.

Written examination of 90 minutes plus 15 minutes reading time. The examination consists of 3 sections, short answer questions, extended questions and a case study.

Unit 2 Year 2 External Controlled Assessment task 8 hours.

Unit 4 Year 2 Internal Assessment

Research Project 14 hours to complete.

MINIMUM ENTRY CRITERIA

Standard College entry requirements and a minimum of:

Students who have good food skills, enthusiasm and demonstrate a high level of interest, but have not studied GCSE Food Technology may be considered.

WHAT CAN I DO AFTER  STUDYING FOOD SCIENCE AND NUTRITION?

Food Science and Nutrition is relevant to many job roles and industries. Further training or education could lead to working as a dietician/nutritionist in hospitals or for government agencies. Sport/fitness trainer. Working with care providers or for a food retailer or manufacturer.

Potential degree courses:

BSc Food & Nutrition BSc Human Nutrition

 

FURTHER INFORMATION

Practical work will take place weekly. Students must be prepared to fund the cost of materials used in practical work and in the controlled assessment examination.

Students will need to be considerably well organised for practical work, by ensuring they bring the necessary materials into college for practical lessons.