Food Science and Nutrition

Food Science is an exciting subject that allows you to learn and develop life skills. 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. At Diss Sixth Form, we will study the nutrients in more detail and apply them to different food products. We will investigate cooking methods and techniques for clients and we will develop healthy eating policies.

The course is divided into three units. The first unit will enable students to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals. The second unit will allow learners to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. The third unit will allow students to have the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences. The course demands authentic work and related learning in each of the available units. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment.

Students will also develop:

• skills required for independent learning and development
• skills to ensure their own dietary health and well being
• a range of generic and transferable skills
• the ability to solve problems
• the skills of project based research, development and presentation
• the ability to apply mathematical and ICT skills
• the fundamental ability to work alongside other professionals, in a professional environment
• the ability to apply learning in vocational contexts.

Unit 1 is assessed with a 90 minute external examination and 15 minutes are given to read the paper. The assessment is comprised of a variety of long and short answer questions, relating to food science, food safety, hygiene, nutrition and the cooking methods. Units 2 and 3 are written reports, and students are given 8 hours to complete this in examination conditions. Reports are internally and externally assessed.

Five Grade 4 passes including Mathematics & English