WJEC Level 3 Diploma in Food Science and Nutrition

Science and Mathematics

Science and Mathematics
Science and Mathematics
We are only accepting one application per candidate.

What will you be working towards?

Code AS5
Qualification Type National Certificate (BTEC)
Qualification Level Level 3
Course type Full Time

Overview

This is an Applied General qualification designed to primarily support learners progressing to university. It is mainly designed for those wanting to pursue careers or learning in related areas such as the food production industry. The range of units available would support learners’ progression from study at Level 2, but in particular GCSEs in Food and Nutrition, Catering and Hospitality, Biology, Physical Education and Humanities.

Details

This qualification is made up of the following units:

1. Meeting the nutritional of specific groups

2. Ensuring food is safe to eat

3. Experimenting to solve food production


How will it be delivered?

This course is assessed through four learning objectives:

L01 – Understanding the importance of food safety

L02 – Understanding properties of nutrients

L03 – Understanding the relationship between nutrients and the human body

L04 – Be able to plan nutritional requirements

There is a large practical element to this course which contributes to the overall qualification. This element is assessed internally.

The course is assessed by a 90 minute examination; plus 15 minutes reading time.

Entry requirements

4 or Merit in Food or related subject at GCSE / BTEC, if taken

Your next steps...

By studying for this certificate alongside other relevant Level 3 qualifications, learners will gain the required knowledge to use the qualification to support entry to higher education courses such as:

• Human Nutrition

• Public Health Nutrition

• Food Science and Technology

Level 3 Food Science and Nutrition qualifications allow students to gain a wealth of knowledge about food and nutrition.

Students will have the opportunity to learn about the relationship between the human body and food as well as practical skills for cooking and preparing food.

Students will be able to consider employment in a range of different industries including the food and drink sectors of hospitality, catering, food production and food retail.