Head of Department: Mrs. S. Denston
Food Science and Nutrition is part of the design and technology department.
Why study this course?
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 course is weighted as an A level and will prepare students to enter the working environment in food production and preparation. The course combines practical skills development, alongside the theoretical side of food preparation and nutrition.
Aims of the course
The course aims to enable students to understand food in a commercial environment. They will learn how to fulfil the expectations of the working environment by ensuring that food is safe to eat, working for specific dietary needs and applying gained knowledge to solve food production problems.
The course consists of 3 units, which will be completed over two years.
• Unit 1 - Meeting nutritional needs of specific groups. 180 points (double unit)
• Unit 2 - Ensuring food is safe to eat. 90 points
• Unit 3 - Experimenting to solve food production problems. 90 points
How am I assessed?
Students are assesed through the submission of a body of written work and evidence for each unit. The majority of work is internally assessed and externally verfied. Unit 1 includes a written examination and a practical assessment.