Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate)

Please make sure you have checked the entry requirements before submitting your application. Please also be aware that we use an Attainment 8 requirement for students choosing to do Science and Maths subjects. This is explained further on our website: https://www.taptonschool.co.uk/page/?title=Subjects&pid=69

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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 support healthy eating initiatives.

You need to enjoy coursework and practical activities, be capable of working as part of a group and independently. Enthusiasm and determination will help you ensure success.

Links with other subjects

An excellent complement to Biology, Chemistry, Social Sciences, Physical Education, Business and Hospitality. This subject can be studied as both a means of developing a range of transferrable skills or as a distinct route to higher education courses as highlighted below.

Y12 Level 3 Certificate outline:

Unit 1 - Nutritional needs across the life stages

This unit focuses on the importance of food safety, properties of nutrients, the relationship between nutrients and the human body and being able to plan nutritional requirements.

Assessment - Written exam - 1hr 30 mins

Unit 2 - Developing practical food production skills

This unit focuses on planning, preparing and cooking dishes for a specific group of people and a specific food outlet.

This focus is using complex preparation and cooking skills.

Assessment - Coursework and cooking practical exam - total time - 9hrs 30 mins

Assessment:

50% External assessment - Set by the Examination Board one 90 minute external examination - Graded A - E.

50% Internal assessment – The outcomes of internal assessment will be externally moderated and - Graded A - E.

Success at Y12 Level 3 Certificate could lead to further study at Y13 Level 3 Diploma.

Y13 Level 3 Diploma outline:

Three units must be completed over the two year programme (unit one completed in Y12)

Unit 3 - Principles of food hygiene and food safety in food production

This is a mandatory unit and will be externally assessed in an 1hr 30 min exam. It will cover how micro organisms affect food safety and how to manage food safety.

Unit 4 - Experimenting to Solve Food Production Problems

This is an optional unit which is internally assessed but completed in 12 hours of lesson time under exam conditions (work sample to be submitted for moderation by 15th May). Candidates will have to respond to tasks set by the exam board through written and practical application.

Students will understand the scientific properties of food and use this knowledge to solve a food problem.

Unit 5 – Current Issues in Food Science and Nutrition

This is an optional unit which is internally assessed but completed in 14 hours of lesson time under exam conditions (work to be submitted for moderation by 15th May). Candidates will have to investigate current consumer food choices through either independent or group project work.

Assessment:

Unit 3 - 50% External assessment - Set by the Examination Board - 1hr 30 mins - Graded A - E.

Unit 4/5 - 50% Internal assessment – Set by the Examination Board - 12hrs - Graded A - E.

Success at Y12 Level 3 Certificate could lead to further study at Y13 Level 3 Diploma.

Examination

Four units must be completed over the two year programme. There are two external assessments and two internal assessments. Both assessments for Unit 1 must be completed in year 12 if learners want to cash in for a certificate and not continue to Year 13. The examination taken in year 12 can be a resit in year 13 if required. Unit record sheets must accompany work and teacher annotation is needed to confirm marking.

Internal progress monitoring

Throughout the course learners will take part in peer-group and self-assessment in order to familiarise themselves with the assessment objectives and become more competent in their understanding. Staff review work with learners on a one–to-one.

5 in Biology or Chemistry, or a 5-5 in Combined Science and a 5 in English Language.

Tapton School's minimum entry requirements for all students: Grade 5 in English Language; Grade 4 in Mathematics and three other GCSEs at grade 4 and above.

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 support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates. 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