Specification points
WJEC Level 3 Alternative Academic Qualification in Food Science and Nutrition (Certificate) 4523QC
23 points in 2 topics, with WJEC's codes and titles.
Codes and titles are read by a script from WJEC's published specification and have not been checked by a person. What each point covers is in the specification itself: WJEC’s specification.
1 Unit 1: Nutritional needs across the life stages
- 1.1 Understand properties of nutrients
- 1.1.1 Structure of nutrients
- 1.1.2 The functions of nutrients in the human body
- 1.1.3 Classifying nutrients in food
- 1.1.4 The impact of food production methods on nutritional value
- 1.2 Understand the relationship between nutrients and the human body
- 1.2.1 Characteristics of unsatisfactory nutritional intake
- 1.2.2 Nutritional needs of specific groups
- 1.2.3 Situations affecting nutritional needs
- 1.3 Be able to plan nutritional requirements
- 1.3.1 Planning nutritional programmes
2 Unit 2: Developing practical food production skills
- 2.1 Factors affecting food choice
- 2.1.1 The factors that influence food ingredient choice
- 2.2 Planning, preparation and cooking techniques
- 2.2.1 Food production process
- 2.2.2 Planning to create food items
- 2.2.3 Skills and techniques within food production
- 2.2.4 Hygiene practices and procedures within food production
- 2.3 Evaluating food production
- 2.3.1 Evaluating food production processes
- 2.3.2 Evaluating food items and outcomes