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Food Science and Nutrition Level 3 (QCF)

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Food Science and Nutrition Leaflet (For first teaching from September 2012)

Changes to Moderation Process

As of Summer 2016 onwards the moderation process for Level 3 pathways qualifications will change. 

Centre samples can be identified via the Internal Assessment Mark Input System (IAMIS) from the Summer 2016 series onward. The new system consolidates the sample selection process into a single electronic transaction. The system will automatically identify the sample candidates whose work is to be despatched to the moderator.  

Please note the online system will select samples based on the below formula.  This new formula will replace section 7 of the specification.

More information regarding the changes to moderation and samples can be found in this Pathways Level 3 (QCF) Internal Assessment Submission Summer 2016 letter. 

Why study Food Science and Nutrition?

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.

Centres can choose which units they offer, enabling them to tailor the course to suit the needs of their learners , who can study for an Award, Certificate or a Diploma.

Award
12 credits
Mandatory unit
 
Certificate
24 credits
Mandatory unit
Plus 1 optional unit
Diploma
48 credits
Mandatory unit
Plus 3 optional units

This qualification has now been approved to count in the 2016 16-19 performance tables:

Category QAN Qualification Title
AGQ 600/4386/6 WJEC Level 3 Diploma in Food Science and Nutrition (QCF)

Statement of Purpose

600/4385/4 WJEC Level 3 Certificate in Food Science and Nutrition (QCF)

WJEC Level 3 in Food Science and Nutrition - available units
Unit Number
Unit Title
Credits
 1*
Planning to meet nutritional needs
12
2
Developing practical food production skills
15
3
Ensuring food is safe to eat
12
4
Experimenting to solve food production problems
12
5
Current issues in consumer food choice
12

 * Mandatory unit

Optional units are those in the shaded boxes.

Students need to complete 2 units for the Certificate (unit 1 and 1 other). The mandatory unit will enable the learner to demonstrate understanding of nutrition and nutritional needs in a wide range of contexts.

Studying one of the optional units will allow students the opportunity to take a unit of specific relevance to them. All optional units may be delivered via practical and theoretical work.

The purpose of WJEC Level 3 Certificate 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.

These qualifications are by nature Applied General qualifications; each unit within the qualifications has an applied purpose which acts as a focus for the learning in the unit. It also the means by which learners are enthused, engaged and motivated to study food science and nutrition.

The applied purpose demands authentic work related learning in each of the available units , but more than this it 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 certificate 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.

Letters of support

Higher Education

The following Universities have submitted letters of support which confirm they agreed to accept this certificate within a learner's portfolio for entry onto Food related degree courses.

600/4386/6 WJEC Level 3 Diploma in Food Science and Nutrition (QCF)

WJEC Level 3 in Food Science and Nutrition - available units
Unit Number
Unit Title
Credits
 1*
Planning to meet nutritional needs
12
2
Developing practical food production skills
15
3
Ensuring food is safe to eat
12
4
Experimenting to solve food production problems
12
5
Current issues in consumer food choice
12

* Mandatory unit

Optional units are those in the shaded boxes.

Students need to complete 4 units for the Diploma (unit 1 and 3 others). The mandatory unit will enable the learner to demonstrate understanding of nutrition and nutritional needs in a wide range of contexts.

Studying three of the optional units will allow students the opportunity to take units of specific relevance to them, building on previous experience and chosen career paths. All optional units may be delivered via practical and theoretical work.

The purpose of WJEC Level 3 Diploma 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.

These qualifications are by nature Applied General qualifications; each unit within the qualifications has an applied purpose which acts as a focus for the learning in the unit. It also the means by which learners are enthused, engaged and motivated to study food science and nutrition.

The applied purpose demands authentic work related learning in each of the available units , but more than this it 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/li>
  • 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 Diploma students will gain the required knowledge to be able to consider and seek employment 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.

Letters of support

Higher Education

The following Universities have submitted letters of support which confirm they agreed to accept this qualification (at diploma level) within a learner's portfolio for entry onto Food related degree courses.

Continuing Professional Development

The Autumn 2013 CPD material will be available soon for teachers to access on the CPD section of the Secure Website.

Secure website information

Resources

For further information, please contact:

Allison Candy - Subject Officer
Telephone: 029 2026 5093
E-mail: allison.candy@wjec.co.uk

Gemma Edwards - Subject Support Officer
Telephone: 029 2026 5115
E-mail: Gemma.edwards@wjec.co.uk

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