What is BTEC Level 3 Diploma in 
         Food Science and Nutrition? 
       A largely practical based course which combines 1 written examination 
                  with 3 coursework units.  
                        
              The Course 
   • http://www.youtube.com/watch?v=KtjbgPtTu3E&list=PLR2StXihwxTk
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   • Year 12 – BTEC Level 3 Certificate in Food Science and Nutrition – 
    equivalent to AS levels 
     
   • Year 13 – BTEC Level 3 Diploma in Food Science and Nutrition – 
    equivalent to A2 levels 
     
   • 1 written examination in year 12 on nutrition and then 3 coursework 
    assignments.  One controlled assignment in year 13 on food hygiene 
    and safety – assignment task given and then 3 weeks to produce the 
    assignment  
     
     
           Year 12 – Food Science and Nutrition Certificate 
  • 1 unit to complete: 
  • Unit 1 – Meeting the Nutritional Needs of Specific Groups – CORE  – written examination and practical 
   coursework combined 
  • 90 minute examination plus 15 minutes reading time 
  • Total of 90 marks 
  • Section A is short answer questions 
  • Section B is extended answer questions 
  • Section C relates to a case study 
  • Each paper will be available in June each year 
  • Learners are allowed one resit opportunity 
  • The paper is graded at pass, merit and distinction 
  • Topics are – Understand the importance of food safety 14-22 marks, Understand the properties of nutrients 
   14-22 marks, Understand the relationship between nutrients and the human body 22-31 marks, Be able to 
   plan nutritional requirements 22-31 marks. 
  • 1 Coursework topic / set assignment – “A Chef from the local community provides learners with a selection 
   of recipes and methods that are used in his establishment. Learners have to work in groups to produce 
   orders of work for each recipe that an apprentice could follow, which pay absolute detail to critical control 
   points and hazard prevention. Learners review the outputs and the menus and assess their nutritional value 
   for different specific groups.” 
  • Total = 80+ UMS points required / aiming for distinction  
    
            Year 13 – Food Science and Nutrition Diploma 
    • 3 units to complete: 
    • Unit 2 – Ensuring Food is Safe to Eat  - CORE - 80+ UMS marks - Distinction 
    • An assignment produced each academic year on 1st May 
    • An 8 hour timed supervised assessment  
    • “Learners could undertake a role play activity based on the outbreak of a food borne infection, 
     which has been traced back to a particular restaurant. Different learners or groups of learners 
     would undertake different roles, such as local environmental officers, staff at the restaurant, 
     owners of the restaurant etc. Each group would need to assess how the outbreak could have been 
     caused and develop an action plan to prevent any further outbreaks. Environmental Health 
     Officers could provide learners with facts about the restaurant, such as the type of food that was 
     being prepared, the storage conditions etc. and review their ideas.” 
    • Unit 3 – Experimenting to Solve Food Production Problems – OPTION – 80 + UMS marks – 
     Distinction   
    • A practical and written based assignment  
    • “Learners could work with a major catering organisation asked to tender for the catering of a 
     major event, such as a gala dinner for the sponsors of the Grand Prix. The organiser wants all high 
     quality home made products but the catering manager is concerned how to ensure high quality 
     sauces are achieved. Learners will need to consider the variables involved in the production of 
     sauces that may be served as accompaniments to dishes and carry out experiments to determine 
     which options would be valid. They present their conclusions to a team preparing the tender.” 
    • Development work, working properties and functions, molecular gastronomy