SJL Sixth Form Prospectus 2025 - 2026 (5) - Flipbook - Page 40
Sir John Lawes School
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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.
Food is one of the fastest growing industries, with many varied jobs on offer. Food Science & Nutrition
offers further study on many food related degree programs: BSC Human Nutrition, BSC Public Health &
Nutrition, BSC Food & Consumer Management.
ENTRY REQUIREMENTS
We would expect you to achieve an GCSE Grade 5 or above in either: Design & Technology, Food
Preparation & Nutrition or Science. as well as an APS of 4.0 or above if combined with other
BTEC courses, or an APS of 4.5 or above if combined with A Level courses.
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 exam. 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.
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.
