[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-464102-105":59,"doc-detail-464102-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","food-science-and-nutrition-level-3-certification-and-assessment-overview","Food Science and Nutrition - Level 3 - Certification and Assessment Overview","","Level 3 Food Science and Nutrition outlines the qualification framework, assessment structure, and grading outcomes. It explains how food safety, nutrient properties, and the link between nutrients and the human body support planning nutritional requirements and complex dishes. The document details Year 12 unit 1 learning outcomes, internal and external assessment formats, preparation expectations, and June examinations with retake options. Year 13 units cover safe eating risk assessment, experiments for food production problems, and current issues research projects, alongside practical starter, skill, and dessert ideas.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-science-and-nutrition-level-3-certification-and-assessment-overview/464102/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-science-and-nutrition-level-3-certification-and-assessment-overview/464102.png","ImageObject",300,407,{"name":92,"@type":93},"Patrick","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-27","2026-09-30",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",11,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What key topics are covered in Unit 1 (Year 12)?","Question",{"text":113,"@type":114},"Unit 1 focuses on food safety, nutrient properties, how nutrients relate to the human body, planning nutritional requirements, planning production of complex dishes, and cooking complex dishes.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How is Unit 1 assessment split for Year 12?",{"text":118,"@type":114},"Unit 1 assessment is split into internal (50%) and external (50%), with an internal component including practical work and an external component covering sections A–C using short- and extended-answer questions.",{"name":120,"@type":111,"acceptedAnswer":121},"What do Year 13 units require learners to do?",{"text":122,"@type":114},"Year 13 includes completing a risk assessment for food safety (Unit 2), planning experiments and giving advice for food production problems (Unit 3), or planning, carrying out, and presenting a research project linked to current issues in food science and nutrition (Unit 4).","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},464102,1791079871,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":140,"language":141,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":142,"faqs":143,"seo_title":144,"seo_description":67,"update_tm":145,"read_time":146,"preview_page_count":4},549758146520,"https://ap-avatar.wpscdn.com/avatar/80002397d8c0411e94?_k=1775819394049821470","Level 3 Food Science and Nutrition  \n• 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 that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to learners who have studied Food Science and Nutrition.  \nLevel 3  \nFood Science and Nutrition  \n| Unit | Year | Assessment | Final |\n| --- | --- | --- | --- |\n| 1\u003Cbr>Meeting Nutritional Needs | 12 | Internal Assignment (Written and practical) Jan-March External – written exam (June) | Certificate\u003Cbr>D*, D, M, P, U |\n| 2 | 13 | External (8 hours) | Diploma\u003Cbr>D*, D, M, P, U |\n| 3 OR | 13 | Internal | Diploma |\n| 4 | 13 | Internal | Diploma |\n\nGrading   \n\n| Grade (Diploma) | A level Equivalent | UCAS POINTS | Marks needed (max. 400) |\n| --- | --- | --- | --- |\n| D* | A* | 56 | 360 |\n| D | A | 48 | 320 |\n| M | C | 32 | 240 |\n| P | E | 16 | 160 |\n\nUnit 1 – Year 12  \nLO1 – Understand the importance of Food Safety  \nLO2 – Understand the properties of nutrients  \nLO3 – Understand the relationship between  \nnutrients and the human body  \nLO4 – Be able to plan nutritional requirements  \nLO5 – to be able to plan production of complex dishes  \nLO6 – be able to cook complex dishes.  \nUnit 1 Assessment (Year 12)  \n\n| Internal (50 %) | External (LO 1-4). (50 %) |\n| --- | --- |\n| 9 ½ hours (3 ½ hours practical) | 90 mins + 15 mins reading time |\n| Jan-March | Section A |\n| Exam set brief | Short answer questions\u003Cbr>E.g. Name 2 types of food poisoning |\n| You will need to:\u003Cbr>• Select suitable dishes to meet the brief and showcase skills (3 course meal) | Section B\u003Cbr>Extended answer questions e.g. Discuss the value of food fortification |\n| • Plan for the skills test | Section C |\n| • Prepare, cook and present the menu\u003Cbr>• Evaluate the menu and practical outcomes. | Relates to a case study\u003Cbr>Analyse the individual’s profile and identify their current and future specific nutritional needs\u003Cbr>Exam in June (can retake in Yr 13) |\n\nYear 13  \n• Unit 2 – Ensuring Food is safe to Eat -complete a risk assessment from a given scenario.  \n• Unit 3 – Experimenting to solve Food Production Problems – plan experiments and give advice based on a specific problem – e.g: gritty and bland ice-cream!  \nOR  \nUnit 4 – Current Issues in Food Science and Nutrition – plan, carry out and present a research project linked to Food Science and Nutrition.  \n| Expectations |  |\n| --- | --- |\n\nIndependent Work outside of lessons – producing notes from lessons, organizing for practical work, additional reading .  \nNot completed a “food” course at KS4 … be prepared to catch up on basic knowledge/ Have an interest in food, nutrition and cooking.  \nHave an interest / passion in food, nutrition & cooking.  \nPractice practical skills at home  \nLook at media for ideas of presentation / creativity  \nCommunication  \nSuggested Practical work Starters  \nStarter:  \n• - Homemade pasta and a sauce (filled pasta, tricolo pasta)  \n• - Spinach roulade  \n• - Chicken liver pate  \n• - Soup with particles: parmesan tuile  \n• - Chicken wings (portioned from a whole chicken) with marinade, spiralizer accompaniments  \n• - Fish cakes: Moulding, fileting, pane, shallow frying, mayonnaise to serve  \n• - Homemade mayonnaise: aioli  \n• - Scallops and samphire  \n• - Cheese soufflé  \n• - Complex breads  \nSuggested Practical Skills-Mains  \n• Boned and stuffed chicken: Kiev with pane  \n• Chicken Ballantine: Portioning, rolling, stuffing, poaching, sautéing, accompaniments (turned or spiralizer vegetables and sauces)  \n• Duchess/dauphinoise/hassle back/fondant/turned potatoes  \n• Fish fillet: En papillotte,, filleting fish, knife skills (Julienne, brunoise)  \n• Chicken pie: Portioning Chi","cbCaii2XcauLvIzO","https://ap.wps.com/l/cbCaii2XcauLvIzO","pdf",848374,15,"English","# Unit 1 – Year 12\n## Learning outcomes (LO1–LO6)\n## Unit 1 assessment (internal and external)\n# Year 13 units\n## Unit 2 – Food safety and risk assessment\n## Unit 3 – Food production problem experiments\n## Unit 4 – Current issues research project\n# Practical skills and suggested starters/mains/desserts","[{\"question\":\"What key topics are covered in Unit 1 (Year 12)?\",\"answer\":\"Unit 1 focuses on food safety, nutrient properties, how nutrients relate to the human body, planning nutritional requirements, planning production of complex dishes, and cooking complex dishes.\"},{\"question\":\"How is Unit 1 assessment split for Year 12?\",\"answer\":\"Unit 1 assessment is split into internal (50%) and external (50%), with an internal component including practical work and an external component covering sections A–C using short- and extended-answer questions.\"},{\"question\":\"What do Year 13 units require learners to do?\",\"answer\":\"Year 13 includes completing a risk assessment for food safety (Unit 2), planning experiments and giving advice for food production problems (Unit 3), or planning, carrying out, and presenting a research project linked to current issues in food science and nutrition (Unit 4).\"}]","Food Science and Nutrition - Level 3 - Certification and Assessment Overview | PDF",1790767679,38]