Food Science and Nutrition Level 3 Applied Diploma (WJEC)
Course Overview
This course will give you an understanding of food science and nutrition. This subject 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 learners who have studied Food Science and Nutrition.
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.
The exam board for this course is WJEC.
This level 3 diploma is equivalent to one A-level and can be used:
● For university applications
● To apply for further training or a job
● Students have progressed on to a variety of Food and non-food related degree courses.
Food related courses - BSc Food and Nutrition, BSc Human Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food Science and Technology.
Non-food subjects have included: Teaching, Sports Management, Nursing, Occupational Therapy, Physiotherapy, Sports Coaching and many more!
You should be on track to achieve a minimum of 5 GCSEs at grades 4 - 9.
Students should also enjoy practical work.
As this course involves a significant amount of portfolio work, students will need to meet regular deadlines throughout the year so good time management is important.
