Nutrition / Diet

Course summary

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 support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates. The WJEC Level 3 Applied Diploma in Food Science and Nutrition is an Applied Qualification. This means that each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands learning related to authentic case studies. It also requires learners to consider how the use and application of their learning impacts themselves, other individuals, employers, society and the environment. The applied purpose will also allow learners to learn in such a way that they develop: • skills required for independent learning and development • range of generic and transferable skills • the ability to solve problems • the skills of project-based research, development and presentation • the fundamental ability to work alongside other professionals, in a professional environment • the ability to apply learning in vocational contexts The qualification supports progression from Level 2 particularly GCSEs in Hospitality and Catering, Home Economics: Food and Nutrition, Design and Technology: Food Technology, Biology and Physical Education as well as vocational qualifications such as the WJEC Level 1/2 Award in Hospitality and Catering. The qualification is generally delivered over two years and is likely to be studied in schools or colleges alongside GCE AS and A Levels and other L3 vocational qualifications.