Food Science and Nutrition

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