Food Science and Nutrition
Are you interested in the following topics: diet, health, marketing, new product design, current issues, changes in society, lifestyle, cookery, business…? If so, this may be an appropriate course for you!
This is an applied general qualification and replaces GCE catering, food technology and food and nutrition.
SUMMARY OF COURSE CONTENT
Students study the subject in the context of a multi-cultural, changing, contemporary society. It explores the relationship between food, nutrition and health and offers the opportunity for creative, investigative and analytical study.
The course will give learners the opportunity to:
• Demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
• Develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
• Understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
• Understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
• Demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
• Understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes
THE WJEC LEVEL 3 QUALIFICATION
Diploma – three units – Units one and two are mandatory; one from units three and four. Studying one of the two optional units will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experience.
Unit 1: Meeting nutritional needs of specific groups
Internally and externally assessed
This unit will give students an understanding of the nutrients required in the diet, their functions in the body and how nutritional requirements vary in different situations. Students will have the opportunity to develop the practical skills needed to interpret recipes, and prepare and cook complex dishes to form the basis of a menu to meet the needs of specific individuals.
Unit 2: Ensuring food is safe to eat
This unit will give students an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise the risks. 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
This unit will give students the opportunity to use their understanding of the properties of food to plan and carry out experiments. The results of the experiments would be used to propose options to solve food production problems.
Unit 4: Current issues in consumer food choice
This unit will develop the skills needed to plan, carry out and present a research project on current issues related to consumer food choice.
Internal and external assessment; internally assessed units are through summative controlled assessments. There is one exam at the end of the first year. Performance bands are pass, merit and distinction.
WHERE THE COURSE LEADS
Jobs directly related include: animal nutritionist, dietician, food technologist, nutritional therapist, product/process development scientist, technical brewer, toxicologist.
As a minimum, students need to have obtained grade 4s in maths and science and a grade 5 in English.