Food Science and Nutrition Level 3

This course gives an understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.

Content overview

• Understand the importance of food safety

AC1.1 Explain how individuals can take responsibility for food safety

AC1.2 Explain methods used by food handlers to keep themselves clean and hygienic

AC1.3 Explain methods used to keep work areas clean and hygienic

AC1.4 Analyse risks associated with food safety

• Understand properties of nutrients

AC2.1 Explain how nutrients are structured

AC2.2 Classify nutrients in foods

AC2.3 Assess the impact of food production methods on nutritional value

• Understand the relationship between nutrients and the human body

AC3.1 Describe functions of nutrients in the human body

AC3.2 Explain characteristics of unsatisfactory nutritional intake AC3.3 Analyse nutritional needs of specific groups

AC3.4 Assess how different situations affect nutritional needs

• Be able to plan nutritional requirements

AC4.1 Evaluate fitness for purpose of diets

AC4.2 Calculate nutritional requirements for given individuals

The WJEC Level 3 Certificate in Food Science and Nutrition is assessed using a combination of internal and external assessment. Learners who follow this qualification will study one unit. Assessment is a combination of internal (50%) and external assessment components (50%).

Level 2 Merit in Hospitality and Catering

This is an Applied General qualification. This means it is designed primarily to support learners progressing to university. It is mainly designed for those wanting to pursue careers or learning in related areas such as the food industry production. The range of units available would support learners’ progression from study at Level 2, but in particular GCSE`s in Food and Nutrition, Catering and Hospitality, Biology, Physical Education and Humanities. By studying for this certificate alongside other relevant qualifications at Level 3 e.g. GCE Biology, Physical Education, Sociology, learners will gain the required knowledge to use the qualification to support entry to higher education courses such as:

• BSc Human Nutrition

• BSc (Hons) Public Health Nutrition

• BSc (Hons) Food Science and Technology