Page 25 - Sixth Form Options Booklet

Skills you will develop are organisation, the ability to
communicate an idea to a given audience, creativity,
innovation, specific use of technical terminology, analytical KEY INFORMATION
skills, presentation skills, visual communication skills,
practical/manufacturing skills, understanding of ingredients Level: AS and A2 Level
and their properties, health and safety skills, commercial
design and manufacturing techniques and the use of new
and emerging technology that is used in the production of Examining Board: WJEC
food products.
Subject Leader:
Course Progression: Mrs I. Davies

Together with other relevant qualifications, at A level learners
will gain the required knowledge to be able to use the Entry Requirements:
qualification to support entry to higher education courses GCSE Food and Nutrition
such as:
• BSc Food and Nutrition AS Level units: DT1:
Unit 1 Exam Paper Meeting
• BSc Human Nutrition Nutritional Needs of Specific Groups
Coursework is also based on this unit
• BSc (Hons) Public Health Nutrition

• BSc (Hons) Food Science and Technology A2 Level units:
Unit 2: Ensuring Food is Safe to Eat
As this course is very broad it covers many different careers
paths which include – Nutrition, Dietetics, Food Science, Unit 3: Experimenting to Solve Food
Sport Science, Product Development, Marketing, Food &
Consumer Studies, Environmental Health, Hospitality and Production Problems
Catering, Leisure and Tourism, Social Work, Health & Social
Care disciplines, Nursing, Teaching and many more modules. Assessment method:
60% Coursework
40% Examination

The written exam is taken at the of
Year 12. Coursework is carried out in
Years 12 and 13

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