LEVEL 3 DIPLOMA IN FOOD SCIENCE & NUTRITION (WJEC)
Entry Requirements You should possess a strong interest in food, good written skills and have a willingness to engage with the science of how food functions as well as an interest in nutrition and how food affects our health. A readiness to undertake independent research and an enjoyment of food production/making is also essential.
Course Content Y12
Y13
Unit 1 – Meeting nutritional needs of specific groups (50% Mandatory)
Unit 2 – Ensuring food is safe to eat (25% mandatory) This is an 8h timed task.
The first year of the course has two sections: • A 90-minute end of year exam that is worth 25% - the focus of the exam is being able to write about the specific needs of different groups of people and explain the effect diet has on life outcomes. • An internally assessed (& externally moderated) coursework task; the task involves being given a specific dietary need and completing research to present a range of appropriate food products.
The aim of the unit is to give the learners an understanding of hazards and risks in relation to the storage, preparation and cooking of foods in different environments. The understanding will be used to create guidance material to help with training new food handlers or recommend measures that must be in place to ensure food is safe to eat. This is internally assessed and externally moderated.
Assessment
Unit 3 – Experimenting to solve food production problems or
All individual units are graded in Pass, Merit, Distinction and Distinction*. These equate to UCAS Grades and points. The Level 3 Food Science & Nutrition course is taken alongside other A Level subjects.
Unit 4 – Current issues in food science and nutrition (one of these units - 25%)
The combination of an exam with coursework will benefit learners who are organised as well as those more comfortable in non-exam settings.
Unit 3 focusses on the functional properties of food and how to demonstrate these properties in a production setting. This unit encourages learners to use their scientific knowledge of ingredients to provide commercial solutions. Unit 4 centres on current food issues that affect (or recently affected) consumers and providing solutions to those problems. This combines a wide area of knowledge and issues in completing the task.
Food Science & Nutrition at Berkhamsted This Level 3 Diploma course is equivalent to, and carries, the same UCAS points as an A level (as per the table below). It is accepted by the vast majority of universities. Please note, however, that a small number of the most highly selective universities may not accept this qualification. It may also not be recognised for certain highly competitive courses such as Medicine. Where students have concerns about the eligibility of this qualification, we recommend that they consider possible university plans and discuss them with their Tutor and/or the Careers Department. Level 3 Diploma Grade
UCAS Tariff Points
A Level Equivalent Grade
D*
56
A*
26
D
48
A
M
32
C
P
16
E
Future Prospects An understanding of food science and nutrition is relevant to many industries. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies 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 graduates. Together with other A Levels in Biology, Chemistry, Sociology and Maths, learners will gain the required knowledge to be able to use the qualification to support entry to higher education courses such as BSc Food and Nutrition, BSc Human Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food Science and Technology.
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