Department Leader: Matthew Hounslow

Key stage 5 Food Applied Food Science

WJEC Diploma in Applied Food Science & Nutrition

An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition will be available to you if you study this qualification. The course is aimed at students interested in a career in the Catering industry. It will also support students with university applications including PE, Child development and Science.

Students will require a GCSE 5 or Level 2 Merit and above in Food qualification. Students will also require at least a 5 in Science. Students should demonstrate passion and interest in food, nutrition, and science.

A qualification in this subject combines well with other relevant qualifications at Level 3, such as A levels in Biology, Chemistry, Sociology, Child development and PE. Success at this level can enable further study at degree level, such as:

·         BSc Food and Nutrition

·         BSc Human Nutrition

·         BSc (Hons) Public Health Nutrition

·         BSc (Hons) Food Science and Technology

 

Assessment

Unit 1 and 2 are mandatory and will be completed in Year 12 and 13 respectively.

You will then complete one additional unit from either 3 or 4, in Year 13.

Year 12

Unit 1: Meeting Nutritional Needs of Specific Groups

External assessment

•       Written exam.

•       90 marks.

•       90 minutes, plus 15 minutes reading time.

1. Section A: Short answer questions
2. Section B:Extended answer questions
3. Section C: Case study analysis

Internal assessment

•       Controlled assessment.

•       9 hours 30 minutes

•       3 Model assignments to choose from.

1. Select and justify suitable dishes to a brief.
2. Plan a 3-course meal.
3. Attend an interview to justify your meal choice.

 

Year 13

Unit 2 Ensuring Food is Safe to Eat

External assessment

•       Written examination.

•       8 hours.

•       Brief released each May, 3 weeks to submit.

1. Produce a food safety resource for training.
2. Produce a risk assessment meeting the needs of the brief.

Example projects:

•       You are a full-time permanent employee of Easy eats and have recently been promoted to  the Catering manager.

•       As Unit Manager it is your responsibility to train staff and produce a risk assessment.

•       You will need to produce resources for a Food safety training session.

 

Unit 3: Experimenting to Solve Food Production Problems

External assessment

•       Controlled assessment.

•       12 hours.

1.  Identify issues in food production.
2. Investigate the problems.
3. Carry out experimental work to prove theories.
4. Process data and justify findings.

Example projects:

v  Development of a heavy dough and lack of flavour in baked goods.

v  Development of ice crystals and a grainy texture in Ice cream.

v  Development of soggy pastry with a bland flavour.

 

Unit 4: Current issues in Food Science and Nutrition

External assessment

•       Controlled assessment.

•       14 hours.

1. Plan research into a current issue affecting consumer food choice.
2. Investigate current consumer food choice issues.

Example projects:

v  Is it easier to avoid obesity by following a vegetarian diet ?

v  Does the provision of a school breakfast club improve concentration levels?

v  Is it possible to have a balanced diet on a low  budget?

v  Does the current trend for juicing provide a healthy balanced diet?