Level 3 Diploma in Food Science and Nutrition

Food and drink is the largest manufacturing sector in the UK. Many employment opportunities within this field are available including Sports Science, Food Technology, Food Marketing, Dietetics and Environmental Health to name a few. This course is ideal for students who are creative and enjoy cooking, although you do not need to be Mary Berry or Michel Roux Jnr. GCSE Food Preparation and Nutrition is not essential, although the course builds on previous knowledge. It would help if students had some scientific background, particularly chemistry as the course covers the structure of each nutrient and the chemical changes during cooking processes. An interest in food and food establishments is essential.

The course will include:

There is an 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 and students will be required to develop and enhance their ICT skills.

How is the course assessed?

During this course, you will complete three units of work theoretical and practically. 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.

Year 12 Unit (Certificate)

· Unit 1: Meeting Nutritional Needs of Specific Groups. (Mandatory – Exam and coursework)

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 Unit (Diploma)

· Unit 2: Ensuring Food is Safe to Eat (Mandatory – Case study exam)

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.

· Unit 3: Experimenting to Solve Food Production Problems (Mandatory – Coursework project)

The unit involves the study of the properties of food in order to carry out experiments to solve food production problems.

To join the Sixth Form there is an entry criteria of five standard passes at GCSE (at least a Grade 4). This must include at least a Grade 4 in English Language and Maths at GCSE. Students will need to gain at least a Grade 4 in the subjects they would like to study at A Level. For the following subjects there are additional subject requirements:

Biology

A grade 5 or above in Maths plus a grade 6 or above in two Sciences, one of which must be Biology.

Chemistry

A grade 6 or above in Maths plus a grade 6 or above in two Sciences, one of which must be Chemistry.

Physics

A grade 6 or above in Maths plus a grade 6 or above in two Sciences, one of which must be Physics.

Computer Science

Grade 6 or above in Computer Science and a Grade 6 or above in Maths.

English Literature

Grade 5 or above in either English Language or Literature at GCSE.

French

Grade 7 or above in French at GCSE. A student with a Grade 6 will be considered on an individual basis.

Further Maths

Grade 7 or above in Maths at GCSE and to be studying A Level Maths.

Maths

Grade 6 or above in Maths at GCSE.

Together with other relevant qualifications at Level 3, such as AS and A levels in Biology, Chemistry, Sociology and Maths and/or Level 3 qualifications in Hospitality or Science, learners will gain the required knowledge to be able to use the qualification to support entry to higher education

courses such as:

BSc Food and Nutrition, BSc Human Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food Science and Technology