Food Science and Nutrition (Catering)

What will I study?

The purpose of WJEC Level 3 in Food Science and Nutrition (QCF) is to offer experiences that focus learning for 16 -19 year olds through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food industry.

This is an exciting new course which will allow learners to gain a wealth of knowledge about Food Science and Nutrition. 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.

There is a strong emphasis on practical work, making this an ideal choice for learners who prefer to learn by doing.

The course requires learners to consider how the use and application of their learning impacts on 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
  • a range of generic and transferable skills
  • the ability to solve problems
  • the 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
  • the ability to apply learning in vocational contexts.

The range of units available would support learner’s progression from any study at Level 2 but in particular, GCSEs in Hospitality, Catering, Hospitality and Catering, Home Economics: Food and Nutrition, Physical Education, Citizenship, Humanities and Design and Technology and Level 1/2 courses in Hospitality, Food Preparation or Catering.

By studying this Level 3 students will gain the required knowledge to be able to consider and seek employment at a specific level, within the food and drink sectors of hospitality and catering, food production or the food retail industry; or use the qualification to support entry to higher/further education courses e.g. BSc Food and Nutrition, BSc Human Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food Science and Technology.

 

Course Requirements

5 GCSEs at Grade C and above (including Maths and English)

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