Curriculum Intent for Level 3 Food Science and Nutrition

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 that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.  

We will deliver lessons in purposeful and work-related contexts which will be linked to the food production industry.

Students will gain understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to develop practical skills to produce quality food items to meet the needs of individuals. 

Students will develop skills required for independent learning and development through research and portfolio building. They can choose to research current issues in the food industry or to experiment to solve food production problems.

Also students will be solving problems, using maths and ICT skills to analyse individual diets. They will ensure their own dietary health and well being through analysing the nutritional properties of foods using up to date applications.  They will suggest changes and improvements to diets, plan menus and produce dish to a high standard which are suitable for the professional environment.

Department Information

Level 3 WJEC Diploma in Food Science and Nutrition

Entry Requirements: Minimum of Grade 4 in English, Maths and Science (Preferably Biology) is needed to take this course.

Learners will gain a good understanding of food science and nutrition and the impact of food and nutrition on the lives of individuals and on society today. They will gain a clear understanding of how to identify hazards and minimise risks when producing food to meet the nutritional needs of specific groups. They will demonstrate good knowledge of the different properties of nutrients, how the body processes nutrients and how nutritional needs change over time. They will use their understanding and knowledge to accurately plan dishes and dietary plans to meet nutrition needs of specific individuals. Learners will carry out practical tasks (including experimental work) and will analyse results and draw basic conclusions from their findings.  Learners will produce a research project on a chosen issue within food science and nutrition.  Learners complete three units: two mandatory and one optional. Grading is weighted 50% external assessment and 50% internal assessment.

Year 12

Students will develop their food preparation and cooking skills to a high standard.  They will research the industry as a whole and the legislations and management systems to run and maintain a variety of businesses within the industry.  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.  They will sit 1 exam in Unit 1 and, at the end of the year, they gain the Certificate.

Year 13

Students will further their kitchen skills in the development of their techniques in solving problems in food production.  They will then complete a synoptic assessment in food production or research and investigate the current issues within the industry. Students will be expected to plan and cost menus and organise theme nights providing food for a variety of special diets.

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.

Students then choose one other Unit (either 3 or 4). At the end of this year they can gain the Diploma.

Learning Journeys

Food Science & Nutrition