Food Science and Nutr i t ion EDUQAS LEVEL NUTRITION Specific entry requirements At least 5 grade 9-4 GCSEs, including a grade 4 in English and maths. Though not essential, a GCSE in food technology, biology, physical education or humanities are desirable. Content of the course WJEC Level 3 Diploma in Food Science and Nutrition This is an applied general qualification that supports learners progressing to university. It has been designed to offer exciting, interesting experiences that focus on learning through applied learning. Mandatory units Meeting Nutritional Needs of Specific Groups This will enable the learner to demonstrate an understanding of the science and food safety, nutrition and nutrition needs in a wide range of contexts, and through on-going practical sessions, to gain practical skills to produce quality items that meet the needs of individuals. Ensuring Food is Safe to Eat - The second mandatory unit will allow learners to develop their understanding of the science of food safety and hygiene; essential 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. Optional units 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 optional units are; • Experimenting to Solve Food Production • Current Issues in Food Science and Nutrition. How is the course assessed? External Assessment. Unit 1 Meeting Nutritional Needs of Specific Groups - External assessment is a 90 minute examination. Unit 2 Ensuring Food is Safe to Eat - An 8 hour supervised assessment. Internal Assessment The following units are internally assessed; Unit 1- Meeting Nutritional Needs of Specific Groups Unit 3 - Experimenting to Solve Food Production Unit 4 - Current Issues in Food Science and Nutrition. Is this course for you and where could it take you? This course will appeal to learners that want to learn in such ways that develop: • Skills required for independent learning and development • Skills to ensure their own dietary heath and well being • The skills of project based research, development and presentation • The ability to apply ICT skills • The fundamental ability to work alongside other professionals in a professionalenvironment, • The ability to apply learning in vocational contexts. Together with other relevant qualifications at Level 3, such as AS and A Levels in biology, chemistry, sociology and maths or Level 3 qualifications in science, learners will gain the required knowledge to be able to use this level 3 qualification to support entry into higher education courses such as: • BSc Food and Nutrition • BSc Human Nutrition • BSc (hons) Public Health Nutrition • BSc (hons) Food Science and Technology 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 future graduates. Contact Please contact Miss R Jackson jacksonr@westlakesmat.org.uk West Lakes Academy - Sixth Form 18
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