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. The course involves both theory work and practical tasks. This is an Applied General qualification so it has been designed to offer exciting, interesting experiences that focus learning for through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry.
English or Maths GCSE at level 4 plus 3 other GCSEs at level 4
Units: 1. Meeting Nutritional Needs of Specific Groups: Mandatory Internal and External assessment (Y12 written exam and coursework including practical) 2. Ensuring Food is Safe to Eat: Mandatory External assessment (Y13 exam report in lesson time) 3. Experimenting to Solve Food Production Problems: Optional Internal assessment 4. Current Issues in Food Science and Nutrition: Optional Internal assessment(Y13 exam report in lesson time) Studying one of the two optional units will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences. The course will be assessed through practical work and an end of course examination
About Education Provider
| Region | Yorkshire and the Humber |
| Local Authority | North Yorkshire |
| Ofsted Rating | |
| Gender Type | Co-Educational |
| Address | Middlecave Road, Malton, YO17 7NH |
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. The course involves both theory work and practical tasks. This is an Applied General qualification so it has been designed to offer exciting, interesting experiences that focus learning for through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry.
English or Maths GCSE at level 4 plus 3 other GCSEs at level 4
Units: 1. Meeting Nutritional Needs of Specific Groups: Mandatory Internal and External assessment (Y12 written exam and coursework including practical) 2. Ensuring Food is Safe to Eat: Mandatory External assessment (Y13 exam report in lesson time) 3. Experimenting to Solve Food Production Problems: Optional Internal assessment 4. Current Issues in Food Science and Nutrition: Optional Internal assessment(Y13 exam report in lesson time) Studying one of the two optional units will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences. The course will be assessed through practical work and an end of course examination