Food Science and Nutrition

Vocational: Food Science and Nutrition

About the course:

This 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.

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.

Each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands authentic work related learning in each of the available units. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment. The applied purpose will also enable learners to learn in such a way that they develop:

· skills required for independent learning and development

· skills to ensure their own dietary health and well being

· 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 · the ability to apply learning in vocational contexts.

The WJEC Level 3 Certificate in Food Science and Nutrition is assessed using a combination of internal and external assessment.

Learners who follow this qualification will study one unit.

 Assessment is a combination of internal and external assessment components. Internal 50% and External 50% Unit 1: Meeting Nutritional Needs of Specific Groups will be both internally and externally assessed. n.

 How will lessons be delivered?

Lessons will consist of presentations, independent work, group work, reports, practical lessons and experiments.

What does this course lead?

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.

 By studying for this certificate alongside other relevant qualifications at Level 3 e.g. GCE Biology, Physical Education, Sociology, learners will gain the required knowledge to use the qualification to support entry to higher education courses such as:

· BSc Human Nutrition

· BSc (Hons) Public Health Nutrition

 · BSc (Hons) Food Science and Technology

Key contact:  Curriculum Leader - Mrs D Horn (danielle.horn@slougheton.com)