Food L3
We would expect students to have met the expectations for entry to 6th form and to have a grade 5 in Food if studied. We welcome conversations with individual students about their suitability for the course.
Food Science and Nutrition L3 – Exam Board WJEC
Level 3 Food Science and Nutrition qualification has been designed primarily to support learners progressing to university.
It is mainly for those wanting to pursue careers or learning in related areas such as food industry production. The range of units available supports learners’ progression from study at Level 2, and GCSEs in Food and Nutrition, Catering and Hospitality, Biology, Physical Education, Child Development and Humanities.
What will I study?
You will complete three units: two mandatory and one optional, over the two years. The first mandatory unit: Unit 1 Meeting nutritional needs of specific groups will enable you to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals. The second mandatory unit: Unit 2 Ensuring Food is Safe to Eat will allow you to develop your understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again, practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. Studying one of the two optional units Unit 3 Experimenting to Solve Food Production Problems or Unit 4 Current Issues in Food Science and Nutrition will allow you the opportunity to study subjects of particular interest or relevance to you, building on previous learning and experiences.
Unit 1 and Unit 2 are assessed through external assessments (examinations). Unit 1 is usually sat at the end of year 12 (can resit in year 13 if needed) and Unit 2 is sat between May 1st – June 1st in year 13. Unit 3 or Unit 4 are assessed internally: you will need to respond to a set assignment brief at any time within the academic year, which will be marked by your teacher and moderated by WJEC.
What skills will I develop?
You will build on and extend your practical food preparation skills gained at GCSE and also each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands authentic work-related learning in each of the available units. It also requires you to consider how the use and application of your learning impacts on yourself, other individuals, employers, society and the environment. The applied purpose will also enable you to learn in such a way that you develop: skills required for independent learning, be able to solve problems, research skills, development and presentation skills, the ability to apply mathematical and ICT skills. Together with other relevant qualifications at Level 3, such as AS and A levels in Biology, Chemistry, Physical Education, Sociology and Maths and/or Level 3 qualifications in Hospitality or Science, 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
Please visit this website for more information on the course.