Food Science

Food Science and Nutrition

(WJEC Level 3 Applied Diploma in Food Science and Nutrition)

WHAT DOES THE COURSE INVOLVE?

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 support healthy eating
initiatives. Many employment opportunities within the field of food science and nutrition are
available to graduates.
This is an Applied General qualification. This means it is designed primarily to support learners
progressing to university. It has been designed to offer exciting, interesting experiences that focus
learning for 16-19 year old learners through applied learning, i.e. through the acquisition of
knowledge and understanding in purposeful, work-related contexts, linked to the food production
industry.

Unit Unit Title Structure Assessment
1 Meeting Nutritional Needs of Specific Groups Mandatory Internal
and External
2 Ensuring Food is Safe to Eat Mandatory External
3 Experimenting to Solve Food Production Problems Optional Internal
4 Current Issues in Food Science and Nutrition Optional Internal

Learners complete three units: two mandatory and one optional

The first mandatory unit will enable the learner 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.
The second mandatory unit 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. Again practical sessions will support the gaining of
theoretical knowledge and ensure learning is a tactile experience.
Studying one of the two optional units will allow learners the opportunity to study subjects of
particular interest or relevance to them, building on previous learning and experiences.
The course will be assessed through practical work and an end of course examination

EQUIPMENT

Students will be expected to supply their own ingredients for most of the recipes we cook. They
will need basic storage and dishes and an apron for each lesson. iPads will be used extensively.

FUTURE PROSPECTS

Together with other relevant qualifications at Level 3, such as A levels in Biology, Chemistry,
Sociology and Maths and/or Level 3 qualifications in Hospitality or Science, learners will gain the
required knowledge to be able to use the qualification to support entry to higher education.