Level 3 Food Science and Nutrition - Applied Diploma
The WJEC Level 3 Food Science and Nutrition diploma is an academic, creative and innovative course that encourages students to take a broad view of food science and nutrition. The subject is accepted by universities and the grades awarded carry the same points as traditional A level subjects, for example, a D* for the diploma, carries the same UCAS points as the A* at A level.
Students will have the opportunity to learn through the acquisition of knowledge about the relationship between the human body and food as well as practical cooking and preparing food. The qualification has been designed around the concept of a ‘plan, do, review’ approach to learning.
The course includes a high practical input; we cook every week to develop cookery skills. Recently, we invited our school chef Denis, into some lessons to demonstrate and teach some high level practical skills such a vegetable turning and sauces. Subsequently, the Year 12’s included these new skills in their Unit 1 tasks. As well as cookery skills, students will be required to develop and enhance their ICT skills throughout the course.
Year 12 students gain the level 2 qualifications in Food Hygiene in preparation for the unit 1 external exam. It is an useful addition to their CV and may help to gain part time employment.
Year 13 also visited Granny Gothard’s Ice Cream Factory, a Somerset based business, where we learnt about the production of ice cream from concept to marketing. This was used for the unit 3 coursework where students identified production problems and overcame these by developing their own recipes and methods to produce an improved version of the ice cream.
Pupils have gained places at a variety of excellent universities to read courses such as; Product Development, Sports Nutrition, Nutrition and Food Science, Dietetics, Marketing and Catering courses.
Year 12 Unit
The unit focuses on the understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on-going practical work, to gain practical skills to produce quality food items to meet the needs of individuals.
Year 13 Units
The unit focuses on an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures to minimise these risks.
The unit involves the study of the properties of food in order to carry out experiments to solve food production problems.
The unit you will develop the skills needed to plan, carry out and present a research project on current issues related to food science and nutrition.
The course is assessed through a combination of written examinations, projects and case studies to cater for different learning styles. The grading is reported on a four point scale: Distinction*, Distinction Merit, Pass.