Food Science and Nutrition Level 3

STATEMENT OF INTENT FOR FOOD SCIENCE AND NUTRITION LEVEL 3

Charters School Food Science and Nutrition students will gain an understanding which 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.  

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 available units. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment. 

The applied purpose will also enable learners to learn in such a way that they develop:  

• Skills required for independent learning and development  
• Skills to ensure their own dietary health and well being  
• A range of generic and transferable skills  
• The ability to solve problems  
• Tthe skills of project-based research, development and presentation  
• The ability to apply mathematical and ICT skills  
•  The fundamental ability to work alongside other professionals, in a professional environment 

SUMMARY OF CURRICULUM

This course combines science and practical skills to explore the world of food. Students study nutrition, food safety, diet and health, and the impact of food choices on society. Through hands-on experiments, cooking, and research, students develop practical, analytical, and problem-solving skills that prepare them for both further study and careers in the food sector. 

COURSE DETAILS

You will complete three units: two mandatory and one optional, over the two years. 

The first mandatory unit: 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. 

The second mandatory unit: 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. 

Studying one of the two optional units - Unit 3 Experimenting to Solve Food Production Problems or Unit 4 Current Issues in Food Science and Nutrition - will allow you the opportunity to study subjects of particular interest or relevance to you, building on previous learning and experiences. 

KEY STAGE 5 ENTRY REQUIREMENTS

The minimum entry requirements for Charters Sixth Form can be viewed here

EXAM BOARD: WJEC 

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