Subject Intent 

The WJEC Level 3 Diploma in Food Science and Nutrition has been designed to provide students with underpinning knowledge, understanding and skills to progress to further study and training. It offers exciting and interesting experiences that allow students to apply their learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.  

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.  

Students are provided with an opportunity to develop their cooking skills alongside building their nutritional knowledge in year 12. In year 13 students move on to investigate what makes food safe to eat and carry out an independent food science investigation project.  

 

Staffing 

Mrs C La Rosa- Head of Creative Technologies 

c.larosa@derbycathedralschool.org.uk

Ms M Foulkes- Teacher of Creative Technologies 

m.foulkes@derbycathedralschool.org.uk 

 

Homework 

Students can expect to receive weekly homework in Food Science and Nutrition. They will be provided with knowledge organisers that consolidate learning in the classroom and will have regular exam questions to complete.   

Students will also be expected to complete a weekly practical portfolio, taking a picture of their practical dish and evaluating the successes and areas for improvement.  

Assessment

In Year 12, students will have two formal assessments. The first one is an internally assessed piece of coursework and the second is a written external exam in the summer of Year 12. Students will have regular summative assessment throughout the year and receive regular formative feedback, this is in the form of verbal feedback, self and peer assessments and exam question feedback.  

Year 12 

  • Unit 1: Internal assignment 
  • Submission deadline: May 
  • 25% of Qualification 
  • 9.5 hours internally assessed work 
  • Nutritional analysis, menu planning and cooking based on a brief. 
  • 3 course meal cooked in 3.5 hours 

 

Independent Study 

Students will be provided with independent study tasks each week. Some examples and ideas are listed below:  

  • Pre-read the next chapter of the textbook 
  • Research recipe ideas based on the current practical topic 
  • Watch the linked practical video on teams 
  • Complete your practical portfolio for each dish cooked 
  • Create flashcards to learn food poisoning bacteria 
  • Use your topic on a page to mind map key knowledge 
  • Complete topic tests for unit 1 (collect from food) 
  • Complete key word activities for each topic (collect from food) 

Revision

Students are provided with ‘topic on a page’ revision resources. Revision tasks are provided for students including crosswords, flashcards and mind maps.  

 

Subject Enrichment 

In year 12 students have the opportunity to work with professionals such as the Royal Navy, local chefs, fishmongers and businesses. We also offer a trip to London to complete a walking tour of food establishments.  

Students can sign up for a cooking endeavour, where they can cook a set of 6 recipes that will support them in future life.  

 

Super-Curricular and Literacy

Read

  • Food and Nutrition News-Food & Nutrition Magazine is published by the Academy of Nutrition and Dietetics, the world’s largest organization of food and nutrition professionals. Online articles are free to read 
  • Institute for Optimum Nutrition- free digital magazine- Keeping health professionals and consumers informed on the latest nutrition news, opinions and issues 
  • Elsevier Food Science Journals- a wide range of journals focused on research of all aspects of food science 
  • Food Presentation Secrets: Styling Techniques of Professionals by Cara Hobday & Jo Denbury- A practical guide to adding that professional flourish to any dish 

Watch 

  • Food Matters Live Webinars – webinars on a wide range of food science and nutrition topics  
  • Nutrition TED- inspirational speakers discussing a variety of topics 

Listen  

  • The Optimum Nutrition Podcast- Discussing health issues in relation to nutrition 
  • Deliciously Ella Podcast 
  • Food Matters Live Podcast- listen to industry professionals with key change makers in food, drink and nutrition 
  • Food For Thought on Apple Podcasts-will equip you with all the evidence-based advice you need to live and breathe a healthy lifestyle from  Rhiannon Lambert, the UK's leading Nutritionist 
  • BBC Radio 4 - The Food Programme-investigating every aspect of the food we eat