Food Science and Nutrition

WJEC Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate) – 4523QX

Course Leader: Louise Jensen – louisejensen@kba.uk
Equivalent in size to one A-Level.

WHAT WILL I NEED BEFORE TAKING THIS COURSE?

An interest in Food and Nutrition is essential. GCSE Hospitality and Catering, Food Preparation and Nutrition, or Biology would be beneficial, but are not essential. All applications will be considered on their individual merits.

You should enjoy a combination of practical and academic learning and be interested in how food, nutrition and science influence health and wellbeing.

WHAT WILL I DO?

Ever wondered how food affects your body, why ingredients behave differently when cooked or how nutrition can influence health and wellbeing?

Food Science and Nutrition combines the science behind food with practical investigation and real-world applications.

Throughout the course, you will explore how nutrients affect the body, investigate food safety and quality, understand dietary requirements at different stages of life and discover how food choices influence our health.

You will develop practical food preparation skills alongside scientific investigation, problem-solving, research and analytical skills. You will learn to apply scientific knowledge to food production, investigate food-related challenges and make informed decisions about nutrition and healthy eating.

The course is ideal if you enjoy both practical and academic learning and are interested in the science behind what we eat and how food can shape our future.

COURSE CONTENT AND COMPONENTS

The qualification consists of four units. Three units are compulsory, with a choice of one additional unit.

Unit 1: Nutritional Needs Across the Life Stages

You will explore the science of nutrition and how nutritional requirements change throughout life.

Topics include:

• The properties and functions of nutrients
• How nutrients are used by the human body
• Nutritional requirements at different stages of life
• Dietary needs and the importance of a balanced diet
• Planning suitable diets to meet individual nutritional requirements

You will learn how food choices affect health and wellbeing and how nutritional needs differ depending on age, lifestyle and individual circumstances.

Unit 2: Developing Practical Food Production Skills

You will develop your practical food preparation and production skills, applying your knowledge of food science to create high-quality food products.

You will:

• Develop and demonstrate practical food preparation techniques
• Select and justify suitable ingredients and dishes to meet a given brief
• Plan and prepare food products
• Apply knowledge of nutrition, food science and food safety
• Evaluate the quality of your finished products

This unit allows you to combine creativity and practical ability with scientific understanding.

Unit 3: Principles of Food Hygiene and Food Safety in Food Production

You will investigate how food can be prepared, handled, stored and produced safely.

Topics include:

• Food safety hazards and contamination
• Micro-organisms and their effects on food
• Food hygiene principles and safe food handling
• Food safety procedures and legislation
• Risk assessment and the prevention of food-related illness

You will develop an understanding of the importance of food safety in professional food production and catering environments.

Unit 4 or Unit 5: Optional Unit

You will complete one of the following optional units.

Unit 4: Experimenting to Solve Food Production Problems

You will investigate how ingredients and production methods affect the quality of food products. You will use scientific investigation and practical experimentation to identify problems, test possible solutions and evaluate your findings.

Example investigations could include:

• Exploring why baked products develop a heavy texture or lack flavour
• Investigating the formation of ice crystals and grainy textures in ice cream
• Finding solutions to soggy pastry or poor flavour in food products

Unit 5: Current Issues in Food Science and Nutrition

You will investigate contemporary issues affecting food choices, nutrition and consumer health.

You will plan and carry out research, consider evidence and evaluate different viewpoints.

Example research questions could include:

• Is it easier to avoid obesity by following a vegetarian diet?
• Does providing a school breakfast club improve concentration?
• Is it possible to have a balanced diet on a limited budget?
• Does the current trend for juicing provide a healthy, balanced diet?

Both optional units encourage independent research, critical thinking and the application of scientific knowledge to real-world food and nutrition issues.

ASSESSMENT AND FEEDBACK

The qualification is assessed through a combination of written examinations and internally assessed non-examination assessments (NEA). There are four units in total, each contributing 25% towards the final qualification.

Unit	Assessment	Duration	Weighting
Unit 1: Nutritional Needs Across the Life Stages	External written examination	1 hour 30 minutes	25%
Unit 2: Developing Practical Food Production Skills	Internal assessment (NEA)	9 hours 30 minutes	25%
Unit 3: Principles of Food Hygiene and Food Safety in Food Production	External written examination	1 hour 30 minutes	25%
Unit 4 or 5: Optional unit	Internal assessment (NEA)	12 hours	25%

You will develop the ability to apply scientific knowledge, demonstrate practical skills, investigate food-related problems and evaluate evidence. You will receive feedback on your written work, practical activities and investigations to help you improve throughout the course.

The qualification is graded from A* to E.

PROGRESSION – WHAT CAN I DO AT THE END OF THE COURSE?

Food Science and Nutrition provides a strong foundation for further study and careers linked to food, health, nutrition and the wider food industry.

The qualification combines well with subjects such as Biology, Chemistry, Physical Education, Sociology and other relevant Level 3 courses. It can support applications for higher education courses including:

• Food Science and Technology
• Food and Nutrition
• Human Nutrition
• Public Health Nutrition
• Dietetics (subject to the relevant university entry requirements)
• Sports and Exercise Nutrition
• Food Product Development

Career opportunities include nutrition, dietetics, food science, product development, sports nutrition, public health, food manufacturing, catering and the wider food industry.

An understanding of food science and nutrition is valuable in many professional settings, including hospitals, care services, sports and fitness, hospitality, food manufacturing and government organisations.

If you are interested in understanding the relationship between food, science and health, this course offers an exciting opportunity to develop practical expertise and academic knowledge for your future.