The aim of this new and exciting course is to learn about food in its widest sense and to learn and develop a wide range of food preparation skills.
- What food is composed of, why we need it and how it affects our long term health/li>
- How food can be prepared and cooked skillfully and safely/li>
- What happens to ingredients when they are cooked/li>
- Where food comes from and how it is produced and sold/li>
- Which foods different cultures eat throughout the world/li>
- How food choices can affect the health and well-being of themselves, families, and the people who produce the food/li>
- How food choices can affect the global environment/li>
- How you can become an informed and thoughtful consumer/li>
An academic, creative and innovative course that encourages students to take a broad view of food science and nutrition. Students will have the opportunity to learn through the acquisition of knowledge about the relationship between the human body and food as well as high skill practical cooking, preparing and presenting food.
Level 3 in Food Science and Nutrition is the suggested alternative course to A level Food Technology which ceased to exist from 2017, it offers progression from the new GCSE Food Preparation and Nutrition. It is a course recognised and valued by Universities and holds UCAS points in line with A level.
Unit 1: Meeting the Nutritional Needs of Specific Groups. Exam and coursework elements
Unit 2: Ensuring Food is Safe to Eat Case study exam
Unit 3: Experimenting to Solve Food Production Problems Coursework project
Unit 4: Current Issues in Food Science and Nutrition Coursework project
A written exam taken at the end of the course which is work 50% of the GCSE
Two Non-Examination Assessment (NEA) tasks together worth 50% of the GCSE final marks, taken in Y11.
Task 1: Food science investigation – 15%
Understanding of the working characteristics, functional and chemical properties of ingredients.A written report and photographic evidence. Begin Sept Y11.
Task 2: Food preparation assessment – 35% Knowledge, skills and understanding in relation to the planning, preparation, cooking, presentation of food and application of nutrition related to the chosen task.
Will prepare, cook and present a final menu of 3 dishes within a single period of no more than 3 hours
Concise portfolio with photographic evidence. Begin Nov/Dec Y11.
Level 3 Food Science and Nutrition Diploma
A combination of external exam and internally assessed, externally moderated coursework.
Grades will be awarded as – Distinction*, Distinction, Merit, Pass.
Level 3 Food Science and Nutrition Diploma exam board – WJEC
A number of websites will be useful and well as a nutritional analysis package available in school.
As food practical work is such a large part of the courses the supply of ingredients is important. It is important that a discussion is had between home and school if this is a difficulty.
You will develop valuable skills for life. You will be able to work safely with food, develop a range of practical skills and present food to a high standard.
You will be able to apply your knowledge of nutrition to your own life.
You will develop your creativity, confidence,organisational skills, problem solving skills, ability to work with precision and accuracy, time management, communication skills, research skills and the ability to stay calm under pressure.
The Food Industry continues to expand and is one of the largest employers in the UK. Level 3 Food Science and Nutrition Diploma can lead to Further Education in a wide variety of courses in research, food science, product development, public health, food manufacture, dietetics, sports nutrition and marketing.
Mrs L Milburn
Mrs R Makamure
Mrs N Bettaney