BTEC Level 3 Food Science
This course allows students to gain a wealth of knowledge about Food Science and Nutrition. Looking at the relationship between the human body and food, developing practical skills linked to experimental work and cooking and food preparation. Practical work is the focus of the course and ideal for students who prefer a more ‘hands-on’ experience.
A variety of assessments for each unit, including coursework and practical tasks.
Students will gain knowledge to be able to consider and seek employment within all areas of the food production, hospitality, catering or the food retail industry. The qualification also supports entry to many higher/further education courses, e.g. BSc Food and Nutrition, BSc Human Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food Science and Technology.
Assessment: 75% coursework in the form of a 3-hour practical exam. 25% 1 hour, 45mins written nutritional exam. These are assessed internally and externally verified.
Students need to have achieved a minimum of 4 grades 4-9 incl. English and Maths.