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Sir John Lawes School
Food Science and Nutrition
Board: WJEC
INTRODUCTION
Students will gain an understanding of the science of food safety, nutrition and nutritional needs in a wide
range of contexts, through on-going practical sessions. They will gain practical skills to produce quality
food items to meet the needs of individuals.
The course is designed to offer exciting, interesting experiences that focus on the learning through applied
learning i.e. through the acquisition of knowledge and understanding in purposeful, work related contexts,
linked to the food production industry. This course explores the relationship between food, nutrition and
health, and offers the opportunity for creative, investigative and analytical study.
ENTRY REQUIREMENTS
We would expect you to achieve an GCSE Grade 5 or above in either: Design & Technology, Food
Preparation & Nutrition or Science.
The Applied Diploma in Food Science and Nutrition complements other A Level courses such as Biology,
Physical Education and Health & Social Care. It is not a prerequisite to have a GCSE in a food related
subject. An enquiring mind and a genuine interest in looking in depth at where food comes from, food
choices and the science behind nutrition is a distinct advantage.
COURSE CONTENT
Year 12
Unit 1: Meeting nutritional needs of specific groups
Part 1: Theory test. 90minutes. Looks at nutrition in detail and developing practical skills. Exam marked
externally. There will be a mixture of short and long response questions on hygiene and nutrition and a
section analysing a person’s diet which will need improving.
Part 2: Coursework. 9.5 hours. This includes a practical exam based on a scenario given by the exam
board. It will need to be planned for creating a time plan and justifying choice of dishes and why they are
suitable to the task, showing a detailed understanding of nutrition and hygiene.
Unit 2: Ensuring food is safe to eat
This is assessed by a written assignment which has eight hours for completion. It will include a risk
assessment/HACCP charts for a set of given recipes and training materials for staff at a food-based event
for example a food festival or a burger van.
