WJEC Level 3 Qualification (QCF) Food Science and Nutrition
For first teaching from September 2012
Llwybrau Dysgu CBAC
WJEC Pathways to Learning
Why study Food Science and Nutrition?
This is an exciting new course which will allow students 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 practical skills about cooking and preparing food.
There is a strong emphasis on practical work, making this an ideal choice for students who prefer to learn by doing.
Centres can choose which units they offer, enabling them to tailor the course to suit the needs of their students, who can study for an Award, Certificate or a Diploma.
The course supports student progression from any study at Level 2 but in particular GCSEs in Hospitality and Catering, Home Economics - Food & Nutrition, Physical Education, Leisure & Tourism, Design & Technology and NVQs in Professional Cookery. Students will be able to consider employment within the food and drink sectors of hospitality and catering, food production or food retail.
Advantages for students and teachers
The qualifications offer students:
• a chance to develop both practical and academic skills through applied learning
• flexible choices, so that they can specialise in individual areas of interest to them
• assessment through a combination of projects and case studies, catering for differing learning styles
• a stimulating grounding in the study of Food Science and Nutrition
Teachers benefit from:
a clearly structured content and straightforward assessment criteria opportunities to choose from a number of different units, tailoring content to suit students’ and their own special interests
• excellent support networks, including free online resources and comprehensive Teachers’ Guides
• regular Continuing Professional Development courses
Assessment
The qualifications are assessed through controlled assessment, internally assessed and externally moderated. WJEC provides adaptable model assignments to assist centres in managing assessment.
Structure
Students can achieve an Award, Certificate or Diploma in Food Science and Nutrition, depending on the number of units studied.
Each unit is afforded a credit value, according to the total time needed to achieve it, including teaching, independent study and assessment. One unit is mandatory and there are four additional, optional units.
WJEC Level 3 Qualifications in Food Science and Nutrition (QCF) Unit Titles
The qualifications
WJEC’s Food Science and Nutrition qualifications are accredited within the Qualifications and Credit Framework (QCF) and are linked to the National Occupational Standards in Food Technology, Hospitality, Professional Cookery and Food Safety and Manufacturing suites.
Resources and further information
• Free online interactive Teachers’ Guide including lists of useful texts, websites, interactive content, assessment guidance and unit / theme guides (available summer 2012)
• Regular e-mail bulletins giving details of new resources and CPD courses – sign up to receive these on www.wjec.co.uk/foodscienceandnutrition
WJEC’s CPD training courses are held in various locations across England and Wales. More information on all courses, including free introductory sessions, can be found on www.wjec.co.uk/professionaldevelopment
Contacts
Subject Officer Allison Candy029 2026 5093 allison.candy@wjec.co.uk
Subject Support Officer Jeana Hayes029 2026 5115 jeana.hayes@wjec.co.uk
