Food Science & Nutrition (Applied Diploma)

	Autumn Term	Spring Term	Summer Term
Year 12	Introduction to nutrition – in depth study of Micro and Macro Nutrients. Practical skills – weekly cooking to develop higher level skills.	Nutrition for specific groups. Practical skills – weekly cooking to develop higher level skills.	Prepare for exam – Ensuring Food is safe to eat. Creation of folder that is taken into the exam.
Skills	Mix of practical theory and research skills.	Mix of practical theory and research skills.	Mix of practical theory and research skills.
Assessment	Practical assessment and exam questions	Practical assessment and exam questions	Exam Ensuring Food is safe to eat that accounts for 25% of the qualification.

	Autumn Term	Spring Term	Summer Term
Year 13	Complete coursework – meeting the nutritional needs of specific groups.	Complete Coursework – Current issues in Food Science and Nutrition	Preparation and revision for the final exam
Skills	Written and practical to produce a portfolio and final practical exam.	Research and writing skills.	Exam techniques and practice
Assessment	Coursework that accounts for 25% of the qualification	Coursework that accounts for 25% of the qualification	Final exam – Meeting the nutritional needs of Specific groups.

An understanding of food science and nutrition is relevant to many industries and job roles. The WJEC Level 3 Diploma in Food Science and Nutrition has been designed to provide learners with underpinning knowledge, understanding and skills to progress to further study and training. It offers exciting and interesting experiences that focus learning for 16–18 year old learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.

Entry Requirements

4,4 in GCSE Combined Science.

Exam Board

WJEC LEVEL 3 DIPLOMA IN FOOD SCIENCE AND NUTRITION

What three things should I do to further my independent learning of this subject?

1. Watch any cooking programmes on television.

2. Cook new dishes and follow recipes independently.

3. Try new foods whenever possible.