Exam Board: WJEC
In Year 12 you will focus on Unit 1. This is called meeting nutritional needs of specific groups (examined and coursework) The purpose of this unit is for learners to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.
In Year 13 you will complete Unit 2, Ensuring food is safe to eat (coursework) where you will develop 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 these risks. You will then have a choice between Unit 3, Experimenting to solve food production problems or Unit 4 Current issues in Food Science and Nutrition, both of which are independent research projects. The aim of Unit 3 is to understand the properties of food in order to plan and carry out experiments. The aim of Unit 4 is to carry out research on current issues relating to food science and nutrition.
50% examination / 50% coursework
General college entry requirements only.
The specification provides a suitable foundation for the study of academic or vocational courses in higher education, including careers in Food Technology, Nutritional Science, Sports Science and Diet, Consumer Protection, and Food retail and manufacture.
Level 3 Food Science and Nutrition is accepted for university entry especially on courses such as BSc Human Nutrition, BSc (Hons) Public Health and Nutrition or BSc (Hons) Food Science and Technology.
Food Science/Food Technology/ Food Manufacturing
Food technologist/Nutritional therapist/Product/process development scientist/Quality manager