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GCSE Food Level 5
An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and
government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates. 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 16‐19 year‐old learners and adult learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.
50% Coursework based on menu planning and technical skills planning for specific dietary needs
50% Exam based around nutrition and case studies
This unit is 50% Internal Assessment and 50% Exam and is based around the following issues;
Understanding food hygiene is an essential requirement for anyone who handles food in an industrial or domestic situation. The study of nutrition is essential in society as there are huge pressures on the global food system and increasing incidences of poor nutrition, despite a growth in interest in food related issues. Understanding nutritional requirements for a balanced diet will allow us to make informed dietary choices. Those working in food production need an appreciation of the nutritional value of food and the effect of this on individuals, as nutritional requirements can vary according to age, health, religion and lifestyle choices. Care sector workers need to ensure that meals meet the needs of specific patient groups: elderly, sick and nutritionally vulnerable. Those working as personal trainers understand how the nutritional intake of an athlete can impact on their performance and know the most effective methods of preparing food in order to maximise its nutritional value.
Year 12 can be ‘cashed in’ and students will be awarded a Level 3 Certificate in Food Science and Nutrition.
50% Externally marked coursework based on Food Safety and Hygiene
50% Internally marked coursework based on solving food production problems
Externally assessed and involves students creating a handbook for a given food manufacturing scenario based on the fact that food needs to be stored, handled, prepared and cooked correctly to ensure its consumption does not affect people’s health. For some people, their health is affected because they have food intolerances or allergies, but the health of all people can be affected if they are subjected to food poisoning. Everyone working in the food industry has a responsibility to minimise the risks of causing a food borne illness. Food safety is one of today’s major health issues and there are many roles within the food industry related to food safety. Many food scientists work for the Environmental Health departments of local authorities as food inspectors. Food inspectors ensure businesses produce and serve food that is safe to eat; this would include a whole range of businesses from a large bakery to a stall selling pasties at a local festival.
This unit looks in detail at the why of food science. Making use of food science in order to create new dished is the foundation of food development. This unit will provide you with an understanding of the scientific principles of food and how these principles contribute to the changes that occur in food.
There are no further resources for this subject.
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