WJEC LEVEL 3 FOOD SCIENCE AND NUTRITION

Valley Park School

Huntsman Lane, MAIDSTONE, ME14 5DT

Not Set

Level 3

Available start dates

Sunday, 01 September 2024

Valley Park School

1 Year(s)

Full time

Daytime/working hours

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Application Instructions

Applications Open: 14th November 2025

Applications Close: 13th March 2026

Entry Requirements: - Five GCSEs at Grade 4 or above, including English, and the individual subject entry requirements.

How to Apply: Please apply via the Kent Choices website.

How many subjects can you choose: - You MUST choose 3 subjects (these can be mixture of A-level or BTEC's). Please DO NOT choose anymore than 5 subjects.

Please note that if you are intending to study a course at Invicta Grammar School as part of your course choices, you can only study one Invicta course (maximum) alongside two Valley Park courses.

If you wish to make any changes, you can do so via your application page or send us a message.

Your application will be acknowledged and conditional offer letters will be sent out after the closing date.

Course Summary

An exciting new course which will allow students to learn about the relationship between the human body and food as well as developing practical skills linked to experimental work and the cooking and preparation of food.

The specification can be viewed here:

https://www.wjec.co.uk/qualifications/food-science-and-nutrition/

Useful Websites

BBC Health: www.bbc.co.uk/health/healthyliving British Nutrition Foundation: www.nutrition.org.uk Department for Health: www.dh.gov.uk

Food and Drink Federation: www.fdf.org.uk Food Standards Agency:

www.food.gov.uk/aboutus/publications/industrypublications/

Course Details

In addition to developing your practical and presentation cookery skills, you will also develop the skills required for:

independent learning and development

solving problems

completing research, development and presentation style pieces of work

working alongside other professionals in a professional environment

applying your learning in a vocational context

UNITS STUDIED

Meeting the Nutritional Needs of Specific Groups

Ensuring Food is Safe to Eat

Experimenting to Solve Food Production

Current Issues in Food Science and Nutrition

How will it be delivered and assessed?

The course is unit based and each unit is given a credit value depending on the guided learning hours. At the start of each unit you will receive an assignment brief detailing the tasks and criteria to be met. At the end of each unit you will be given a grade of pass, merit or distinction with written feedback about how to progress to the next level.

Unit 1- 25% Exam, 25% Coursework

Unit 2- 25% coursework

Unit 3 or 4- 25% Internal assessment

TRANSFERABLE SKILLS

- Research and Investigate

- Anaylse and Evaluate work

- Develop and investigate

- Create and present

- Refine work as it develops

Entry requirements

Grade 5 in Food, DT or Art Related Subject

Grade 5 in English, Science and Maths

Your next steps...

A wide range of food and nutrition pathways.

Additional information

https://www.valleypark.viat.org.uk/2504/applying-to-our-sixth-form

For more courses like this, check our courses page.