Description of Course

The course focuses on health, the influence of food and its nutritional properties, and the dietary needs of individuals. It also focuses on the application of safe hygienic and informed practices in food preparation.

The course develops understanding of the properties of food in relation to food production, processing and the development of food products. Issues that influence food choice are investigated to allow the consumer to make an informed choice.

To gain the award of the course, students must pass all units as well as the course assessment which comprises of an assignment and a question paper.

Please note that certification in this subject is based on theoretical work and is accepted for entry level to University and further education. This course is useful for those who wish to pursue a career in Nutrition, Dietetics, Sports Science or nursing for example.

Course Content

• Food for Health – the study of nutrition, special diets and food for health

• Food Product Development – the new product development route, functions of a variety of food ingredients.

• Contemporary Food Issues – examining new issues in food production

• Course assignment

Assessment

Each unit is separately assessed giving credit to students as each is successfully completed.

• The assignment is worth 50% of the total marks and is completed in class with self-led investigations and then marked externally.

• The question paper is worth 50% of the total marks. Marked externally.