The qualifications WJEC’s Food Science and Nutrition qualifications are accredited within the Qualifications and Credit Framework (QCF) and are linked to the National Occupational Standards in Food Technology, Hospitality, Professional Cookery and Food Safety and Manufacturing suites.
Resources and further information •
Free online interactive Teachers’ Guide including lists of useful texts, websites, interactive content, assessment guidance and unit / theme guides (available summer 2012)
•
Regular e-mail bulletins giving details of new resources and CPD courses – sign up to receive these on www.wjec.co.uk/foodscienceandnutrition
WJEC Level 3 Qualification (QCF)
WJEC’s CPD training courses are held in various locations across England and Wales.
Food Science and Nutrition
More information on all courses, including free introductory sessions, can be found on www.wjec.co.uk/professionaldevelopment
Contacts Subject Officer
Allison Candy
Subject Support Officer Jeana Hayes
029 2026 5093
allison.candy@wjec.co.uk
029 2026 5115
jeana.hayes@wjec.co.uk
For first teaching from September 2012
p
p
p
p
www.wjec.co.uk WJEC, 245 Western Avenue, Cardiff, CF5 2YX 029 2026 5000 exams@wjec.co.uk
Llwybrau Dysgu CBAC WJEC Pathways to Learning
Why study Food Science and Nutrition?
Assessment
This is an exciting new course which will allow students 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 practical skills about cooking and preparing food.
The qualifications are assessed through controlled assessment, internally assessed and externally moderated. WJEC provides adaptable model assignments to assist centres in managing assessment.
There is a strong emphasis on practical work, making this an ideal choice for students who prefer to learn by doing.
Structure
Centres can choose which units they offer, enabling them to tailor the course to suit the needs of their students, who can study for an Award, Certificate or a Diploma. The course supports student progression from any study at Level 2 but in particular GCSEs in Hospitality and Catering, Home Economics - Food & Nutrition, Physical Education, Leisure & Tourism, Design & Technology and NVQs in Professional Cookery.
Students can achieve an Award, Certificate or Diploma in Food Science and Nutrition, depending on the number of units studied.
Award Certificate Diploma
12 credits 24 credits 48 credits
Mandatory unit Mandatory unit Mandatory unit
Plus 1 optional unit Plus 3 optional units
Students will be able to consider employment within the food and drink sectors of hospitality and catering, food production or food retail. Each unit is afforded a credit value, according to the total time needed to achieve it, including teaching, independent study and assessment. One unit is mandatory and there are four additional, optional units.
Advantages for students and teachers WJEC Level 3 Qualifications in Food Science and Nutrition (QCF)
The qualifications offer students: •
a chance to develop both practical and academic skills through applied learning
•
flexible choices, so that they can specialise in individual areas of interest to them
•
assessment through a combination of projects and case studies, catering for differing learning styles
•
a stimulating grounding in the study of Food Science and Nutrition
Unit Titles WJEC Level 3 Award in Food Science and Nutrition Unit Number 1*
Unit Title Planning to meet nutritional needs
Credits 12
WJEC Level 3 Certificate in Food Science and Nutrition
Teachers benefit from: • a clearly structured content and straightforward assessment criteria • opportunities to choose from a number of different units, tailoring content to suit students’ and their own special interests • excellent support networks, including free online resources and comprehensive Teachers’ Guides • regular Continuing Professional Development courses
Unit Number 1* 2 3 4 5
Unit Title Planning to meet nutritional needs Developing practical food production skills Ensuring food is safe to eat Experimenting to solve food production problems Current issues in consumer food choice
Credits 12 15 12 12 12
WJEC Level 3 Diploma in Food Science and Nutrition Unit Number 1* 2 3 4 5 * Mandatory Unit
Unit Title Planning to meet nutritional needs Developing practical food production skills Ensuring food is safe to eat Experimenting to solve food production problems Current issues in consumer food choice
Credits 12 12 12 12 12
Why study Food Science and Nutrition?
Assessment
This is an exciting new course which will allow students 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 practical skills about cooking and preparing food.
The qualifications are assessed through controlled assessment, internally assessed and externally moderated. WJEC provides adaptable model assignments to assist centres in managing assessment.
There is a strong emphasis on practical work, making this an ideal choice for students who prefer to learn by doing.
Structure
Centres can choose which units they offer, enabling them to tailor the course to suit the needs of their students, who can study for an Award, Certificate or a Diploma. The course supports student progression from any study at Level 2 but in particular GCSEs in Hospitality and Catering, Home Economics - Food & Nutrition, Physical Education, Leisure & Tourism, Design & Technology and NVQs in Professional Cookery.
Students can achieve an Award, Certificate or Diploma in Food Science and Nutrition, depending on the number of units studied.
Award Certificate Diploma
12 credits 24 credits 48 credits
Mandatory unit Mandatory unit Mandatory unit
Plus 1 optional unit Plus 3 optional units
Students will be able to consider employment within the food and drink sectors of hospitality and catering, food production or food retail. Each unit is afforded a credit value, according to the total time needed to achieve it, including teaching, independent study and assessment. One unit is mandatory and there are four additional, optional units.
Advantages for students and teachers WJEC Level 3 Qualifications in Food Science and Nutrition (QCF)
The qualifications offer students: •
a chance to develop both practical and academic skills through applied learning
•
flexible choices, so that they can specialise in individual areas of interest to them
•
assessment through a combination of projects and case studies, catering for differing learning styles
•
a stimulating grounding in the study of Food Science and Nutrition
Unit Titles WJEC Level 3 Award in Food Science and Nutrition Unit Number 1*
Unit Title Planning to meet nutritional needs
Credits 12
WJEC Level 3 Certificate in Food Science and Nutrition
Teachers benefit from: • a clearly structured content and straightforward assessment criteria • opportunities to choose from a number of different units, tailoring content to suit students’ and their own special interests • excellent support networks, including free online resources and comprehensive Teachers’ Guides • regular Continuing Professional Development courses
Unit Number 1* 2 3 4 5
Unit Title Planning to meet nutritional needs Developing practical food production skills Ensuring food is safe to eat Experimenting to solve food production problems Current issues in consumer food choice
Credits 12 15 12 12 12
WJEC Level 3 Diploma in Food Science and Nutrition Unit Number 1* 2 3 4 5 * Mandatory Unit
Unit Title Planning to meet nutritional needs Developing practical food production skills Ensuring food is safe to eat Experimenting to solve food production problems Current issues in consumer food choice
Credits 12 12 12 12 12
The qualifications WJEC’s Food Science and Nutrition qualifications are accredited within the Qualifications and Credit Framework (QCF) and are linked to the National Occupational Standards in Food Technology, Hospitality, Professional Cookery and Food Safety and Manufacturing suites.
Resources and further information •
Free online interactive Teachers’ Guide including lists of useful texts, websites, interactive content, assessment guidance and unit / theme guides (available summer 2012)
•
Regular e-mail bulletins giving details of new resources and CPD courses – sign up to receive these on www.wjec.co.uk/foodscienceandnutrition
WJEC Level 3 Qualification (QCF)
WJEC’s CPD training courses are held in various locations across England and Wales.
Food Science and Nutrition
More information on all courses, including free introductory sessions, can be found on www.wjec.co.uk/professionaldevelopment
Contacts Subject Officer
Allison Candy
Subject Support Officer Jeana Hayes
029 2026 5093
allison.candy@wjec.co.uk
029 2026 5115
jeana.hayes@wjec.co.uk
For first teaching from September 2012
p
p
p
p
www.wjec.co.uk WJEC, 245 Western Avenue, Cardiff, CF5 2YX 029 2026 5000 exams@wjec.co.uk
Llwybrau Dysgu CBAC WJEC Pathways to Learning