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WHY STUDY THIS SUBJECT?

The Level 3 Diploma in Food Science and Nutrition course offers the opportunity to explore the relationship between food, nutrition and health in the context of a multicultural, changing and contemporary society. 

ENTRY REQUIREMENTS

You will require a Grade 4 or higher in GCSE English Language.

A GCSE in Food Preparation and Nutrition or Level 2 Hospitality and Catering is essential to study this course.

Other useful GCSE subjects include Biology, Chemistry, Catering and PE.

SYLLABUS

YEAR 12

Unit 1: Meeting nutritional needs of specific groups – internally and externally assessed 

Explore nutrients, their functions in the body and how nutritional requirements vary in different situations. Assess diets of specific target groups and plan changes needed to ensure a nutritional balance is maintained. Acquire practical skills to enable planning and cooking of nutritionally balanced/complex dishes whilst demonstrating an understanding of the importance of food safety. 

YEAR 13

Unit 2: Ensuring food is safe to eat – externally assessed

Explore hazards and risks in relation to storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks. Produce guidance material to help the training of new food handlers and recommend control measures, in given environments, to ensure that food is safe to eat. 

Unit 3: Experimenting to solve food production problems – internally assessed 

Develop skills to plan and carry out experiments to address food production issues. 

HOW WILL I BE ASSESSED AND EXAMINED?

This course will be assessed using internal and external assessments which include coursework and examinations. Year 12 and Year 13 is both 50% coursework and 50% exam.

FUTURE COURSES AND POSSIBLE CAREERS

This course provides a suitable foundation for the study of academic or vocational courses in higher education, including in food technology, nutritional science and sports science.

Students on the course will be able to enter a number of different careers in the future, because of the versatility of the course and the broad range of skills that they will develop. Examples of future careers undertaken by recent students include: nutritionist, dietician, working in the hospitality industry, food scientist, chef, research and development officer. 

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