Food Science and Nutrition
What is the course about?
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.
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 learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment. The applied purpose will also enable learners to learn in such a way that they develop:
- skills required for independent learning and development
- skills to ensure their own dietary health and well being
- a range of generic and transferable skills
- the ability to solve problems
- the skills of project based research, development and presentation
- the ability to apply mathematical and ICT skills
- the ability to apply learning in vocational contexts.
- Unit 1 – Meeting Nutritional Needs Specific Groups
- Unit 2 – Ensuring Food is Safe to Eat
- Unit 3 – Experimenting to Solve Food Production Problems
- Unit 4 – Current Issues in Food Science and Nutrition
- Unit 1 – Internal and external
- Unit 2 – Internal
- Unit 3 – External
- Unit 4 – Internal
This is an A Level equivalent course. This means it is designed primarily to support learners progressing to university. It is mainly designed for those wanting to pursue careers or learning in related areas such as the food industry production.
Minimum of five 6-9 grades at GCSE and a Food GCSE of 6-9.