Level 3 Food Science and Nutrition
Exam Board/Specification
WJEC Level 3 Food Science and Nutrition
Course Content
The content for this qualification has been developed in consultation with academics, employers and professional bodies. Students will study three units:
- Unit 1 Meeting nutritional needs of specific groups will enable you to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.
- Unit 2 Ensuring Food is Safe to Eat will allow you to develop your understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again, practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.
- Unit 3 Experimenting to Solve Food Production Problems will explore a number of chemical and functional processes used when preparing and cooking food. You will gain knowledge of food science and apply this through practical sessions.
How Will I Be Assessed?
UNIT 1 – Meeting nutritional needs of specific groups (A)
25% external assessment
90 minute written paper
UNIT 1 – Meeting nutritional needs of specific groups (B)
25% internal assessment (NEA) including a 3 ½ hour practical session
UNIT 2 – Ensuring food is safe to eat
25% external assessment
8 hour written report
UNIT 3 – experimenting to solve food production problems
25% internal assessment (NEA) – including food science investigations
Skills and Prospects
You will build on and extend your practical food preparation skills throughout the course. Each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands authentic work-related learning in each of the units. It also requires you to consider how the use and application of your learning impacts on yourself, other individuals, employers, society and the environment.
This course will support your route onto many different career paths, including roles in agriculture, supply chain management, research, marketing, microbiology, dietetics, retail, hospitality, new product development, policy, quality control and packaging. The food and drink industry is the UK’s largest manufacturing sector, and forms part of a diverse and complex supply chain, with many employment opportunities within the field of food science and nutrition.
Entry Requirements
A minimum of five GCSEs at Grade 9 – 4. This must include:
• Mathematics Grade 4 AND
• English Language Grade 5 OR
• English Literature Grade 5 AND English Language Grade 4
Grade 4 or Level 2 pass in a Food related subject OR an equivalent demonstration of expertise (e.g. D&T, Art, PE) OR if you have not studied a Food related subject you will need a Grade 4 in Science