Specification points

WJEC Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate) 4523QX

62 points in 5 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

3 Unit 3: Principles of food hygiene and food safety in food production

3.1 Understand how micro organisms affect food safety
3.1.1 Properties of micro-organisms
3.1.2 How conditions affect growth of micro-organisms
3.1.3 How micro-organisms affect food quality
3.1.4 How preservation methods prevent the growth of micro-organisms
3.2 How food can cause ill health
3.2.1 The physiology and symptoms of food intolerance
3.2.2 The physiology and symptoms of food allergies
3.2.3 The physiology and symptoms of food poisoning
3.3 Understand how food safety is managed in different situations
3.3.1 Food safety hazards in different environments
3.3.2 Risk to food safety in different environments
3.3.3 Control measures used to minimise food safety risks

4 Unit 4: Experimenting to solve food production problems

4.1 Understand the scientific properties of food
4.1.1 Changing the properties of food
4.1.2 Variables affecting the physical properties of food
4.2 Solving food production problems
4.2.1 Food production situations
4.2.2 Practical options to solve food production problems
4.3 Scientifically investigate changes to food
4.3.1 Scientific investigation methods
4.3.2 The stages of scientific investigations
4.3.3 Success criteria for scientific investigations
4.3.4 Carrying out scientific investigations
4.3.5 Data Analysis
4.3.6 Presenting findings

5 Unit 5: Current Issues in Food Science and Nutrition

5.1 Carry out research into a contemporary issue in food science and nutrition
5.1.1 Current issues in food science and nutrition
5.2 The use of research in food science and nutrition
5.2.1 Research methods in food science and nutrition
5.2.2 Stages of research
5.2.3 Carrying out research
5.2.4 Data Analysis
5.2.5 Presenting findings
5.3 Evaluating own research into current issues
5.3.1 Reflecting on research methodologies and practices