Food Science and Nutrition – WJEC Level 3 Diploma

Food Science and Nutrition Summary

This course allows our students to develop a range of skills and confidence within both academic study and practical work. The course revolves around developing a strong understanding of the key elements of nutrition, applying this to different needs and types of people to gain a strong understanding and knowledge about Food Science and Nutrition. Students are expected to investigate the different working and scientific properties of food and nutrients and form opinions on their outcomes. They will have the opportunity to learn about the relationship between the human body and food, as well as developing practical skills linked to experimental work and the cooking and preparation of food. This course provides an insight into the industry by completing tasks and gaining understanding of topics in a work-related context. There is a strong emphasis on practical work, making this an ideal choice for learners who prefer to learn by doing. 

Entry Requirements

Standard Swanwick Hall Sixth Form entry criteria. 

Course Duration

2 years full-time

Specification

WJEC

How you will study

You will complete 3 units for the Diploma (unit 1 and 2 others). The mandatory unit will enable students to demonstrate understanding of nutrition and nutritional needs of groups in a wide range of contexts. 

Unit 1 in year 12 is a combination of coursework and externally assessed exam, which is a 90 minute written paper divided into three sections: 

• Section A is short answer questions – based mainly on Nutrition and Hygiene and Safety 
• Section B is extended answer questions – Placing Nutrition and Hygiene and Safety into contexts to demonstrate application of knowledge 
• Section C relates to a case study – Usually a target group such as elderly or athletes, where you have to analyse their current lifestyle, needs and devise a diet and lifestyle plan to improve quality of life.  

The paper will be graded Level 3 Pass, Level 3 Merit and Level 3 Distinction.  

Controlled Assessment also supplements the assessment of this course and must cover topics from three separate units to demonstrate a wider understanding. The Controlled Assessment partially practical based. This is graded as Level 3 Pass, Level 3 Merit and Level 3 Distinction. 

Year 13 is a combination of coursework and externally assessed pre release exam completed over 8 separate hours in May/June of the final year. This assessment enables students to demonstrate their wide range of knowledge on pathogenic bacteria – food poisoning sources and high quality food safety management systems in the context of evaluating a company’s performance and making recommendations.  

The coursework for the final unit runs for several months which enables students to undertake a chosen study based on a current topic of interest. Examples being; provision for free school meals in primary schools where wrap around care is provided, Osteoporosis and the menopause, and diabetes in young working professionals.

Component breakdown

Unit 1: 25% Externally Assessed Exam – 90 Marks 

Unit 1: 25% Internally Assessed Coursework 

Unit 2: 25% Externally Assessed 8 Hours of Controlled Assessment – Externally Assessed 

Unit 4: 25% Internally Assessed Coursework 

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