The hospitality industry employs more than 3 million people and is the fourth largest sector in the UK in terms of employment. It offers various career paths in a range of areas, including management, operations, and self-employment. The hospitality sector is made up of a variety of different sub-sectors such as hotels, restaurants, event management and catering. BTEC Level 3 qualifications in hospitality give learners the opportunity to make progress in the sector, whether their chosen route is employment, an apprenticeship or university.
Food Safety and Hygiene underpins all lessons that we have in the food room. Students gain a good understanding of nutrients and nutritional needs of different groups and the reasons why we choose the foods we consume. They will understand the function of ingredients in specific recipes and why reactions occur. Students will gain an understanding of food provenance, regional and international cuisine, and the impact that the world food supply has on the environment and sustainability.
Students are only able to choose one area of Design and Technology to study at GCSE.
Food Preparation and Nutrition will equip students with the knowledge, understanding, skills and encouragement they need to cook. It will give them the ability to apply the principles of food science, nutrition and healthy eating.
Students will be able to make informed decisions about a wide range of further learning opportunities and career pathways, and develop vital life skills so that they can feed themselves and others affordably and nutritiously.
Food Safety and Hygiene underpins all lessons that we have in the food room. Students gain a good understanding of nutrients and nutritional needs of different groups and the reasons why we choose the foods we consume. They will understand the function of ingredients in specific recipes and why reactions occur. Students will gain an understanding of food provenance, regional and international cuisine, and the impact that the world food supply has on the environment and sustainability.
Students are only able to choose one area of Design and Technology to study at GCSE.
Food Preparation and Nutrition will equip pupils with the knowledge, understanding, skills and encouragement they need to cook. It will give them the ability to apply the principles of food science, nutrition and healthy eating.
Students will be able to make informed decisions about a wide range of further learning opportunities and career pathways, and develop vital life skills so that they can feed themselves and others affordably and nutritiously.
The GCSE focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials. At its heart, this qualification focuses on nurturing students’ practical cookery skills to give them a strong understanding of nutrition.
Food preparation skills are integrated into five core topics:
Students will spend an almost equal amount of time on written tasks and practical application. All practical tasks are completed to develop a student's understanding of Food and Nutrition.
This is an exciting new course which will allow students to gain a wealth of knowledge about Food Science and Nutrition. You will have the opportunity to learn about the relationship between the human body and food as well as practical skills about cooking and preparing food. There is a strong emphasis on practical work, making this an ideal choice for students who prefer to learn by doing.
This course is the equivelent to 1 A-Level focussing on the following information.
You'll explore how the human body uses and responds to different foods and nutrients.
You'll develop practical skills in cooking and preparing food.
You'll study the science behind food composition, safety, and processing.
You'll examine the relationship between diet, health, and disease.
You'll build academic skills in analysing and evaluating food science research.
You'll apply practical and theoretical knowledge together across both years of study.
You'll learn through a mix of classroom-based lessons and practical sessions. The WJEC qualification combines academic study with hands-on work, so expect both written assessments and practical tasks. Assessment includes coursework and examinations. The strong practical element means a significant part of your learning happens in food preparation and cooking activities.
It is normally suggested to study at Level 3 you will have achieved 5 GCSE or equivalent pass at grade 4 or higher (Including Maths and English).
GCSE Catering / Food technology Grade C or BTEC Hospitality Pass would also be welcomed but not mandatory.
Jobs you could do
Food technologist: developing and testing food products for manufacturers.
What you could study next
A Level 3 Food Science and Nutrition Extended Certificate is recognised for entry to university courses in food science, nutrition, dietetics, and food technology. You could progress to a BSc in Nutrition or Food Science, which opens routes into registered dietitian training or food industry roles. Some learners also move into Foundation Degrees or Higher National Certificates in Food Technology or Hospitality Management.
This is an exciting new course which will allow students to gain a wealth of knowledge about Food Science and Nutrition. You will have the opportunity to learn about the relationship between the human body and food as well as practical skills about cooking and preparing food. There is a strong emphasis on practical work, making this an ideal choice for students who prefer to learn by doing.
This qualification offers students:
•A chance to develop both practical and academic skills through applied learning
•Assessment through a combination of projects, coursework, online assessments, exams and case studies.
•A stimulating grounding in the study of Food Science and Nutrition
You'll learn through a mix of classroom-based lessons and practical sessions. The WJEC qualification combines academic study with hands-on work, so expect both written assessments and practical tasks. Assessment includes coursework and examinations. The strong practical element means a significant part of your learning happens in food preparation and cooking activities.
Jobs you could do
What you could study next
A Level 3 Food Science and Nutrition Extended Certificate is recognised for entry to university courses in food science, nutrition, dietetics, and food technology. You could progress to a BSc in Nutrition or Food Science, which opens routes into registered dietitian training or food industry roles. Some learners also move into Foundation Degrees or Higher National Certificates in Food Technology or Hospitality Management.
