OLA 6th Food Science and Nutrition
WJEC Level 3 Diploma in Food Science and Nutrition
We are delighted we offer this course to the 6th form, covering both year 12 and 13. We are the only school locally offering this course.
For this course pupils work much more independently and learn the science of food in far greater depth. Pupils study three units in total They have case studies and written exams all underpinned by a growing knowledge of nutrients’ characteristics, properties and structure, food safety and food science.
Practical work is of an extremely high level with dishes being prepared and cooked to restaurant standard.
The course results in a Pass, Merit, Distinction or Distinction * and is recognised by a universities as an entry qualification.
The Diploma:
Unit 1: Internally and externally assessed (this unit is mandatory)
External 90 minute exam + 15 minutes reading time
Section A: short answers
Section B: extended answers
Section C: relates to a case study
An internally assessed practical task where pupils plan and prepare a highly skilled nutritionally balanced meal.
The paper is available in June of each year. Students have two resit opportunities (the highest grade counts)
Unit 2: Externally assessed (this unit is mandatory)
An assignment is produced every year and cannot be opened before 1st May. It comprises an 8 hour timed supervised assessment. The assignment is externally set and dictates the resources to be provided for all learners. Students have three weeks to complete the assignment and all sessions are logged. Students will be bringing together their knowledge, skills and understanding. The assignment is set in a scenario. Learners analyse information and make judgements regarding the potential food risks. Students study prior to the external exam and are allowed to use notes whilst completing the external task. This unit is marked by WJEC.
Unit 3 or 4: Internally assessed (students can choose unit 3 or 4)
Unit 3: An externally set, food science task where students are given a task to explore using small practical tasks and focused nutritional and sensory analysis. The assignment takes part over 12 hours
Unit 4: This is assessed through one assignment by task setting, task taking and task marking. Each assignment will have a brief that sets out the applied purpose i.e.: the reason for completing the task that would benefit a society, a community, an organisation or a company.
