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 support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available.
The qualification offers students a chance to develop both practical and academic skills through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to industry.
The WJEC Level 3 Diploma in Food Science and Nutrition has been developed to provide learners with underpinning knowledge, understanding and skills to progress to further study and training. Together with other relevant qualifications (such as biology, chemistry, maths and sociology) learners will gain the required knowledge to progress to higher education degree courses, such as: Bsc Food and Nutrition, BSc Human Nutrition, BSc Public Health Nutrition, BSc Food Science and Technology.
Method of assessment
Assessment is through a combination of a written exam and an externally marked assignment set and marked by WJEC, and two centre marked assignments. There are three levels of attainment: pass, merit and distinction.
Topic areas covered
Meeting the nutritional needs of specific groups
- Ensuring food is safe to eat
- Experimenting to solve food production problems
- Current issues in food science and nutrition
All learners must take Units 1 and 2 and then either unit 3 or 4.
Learners who do not wish to take the full Level 3 Diploma may be interested in the Level 3 Certificate which is comprised of Unit 1 only, studied during Year 12.
A level coursework:
The internally assessed units 1, 3 and 4 make up the coursework elements of this course.