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Food, Hospitality and Catering


WJEC Level 3 Certificate in Food Science and Nutrition

Author(s): Anita Tull, Jillian Bryant


awarding body: WJEC


level: Level 3


isbn: 978-1-911208-58-7


subject: Food Science and Nutrition


Pages: 416 pp


£29.99



       

Written by leading food author Anita Tull and endorsed by WJEC, offering high quality support you can trust.

 

Take a look!
 

 

 

Update July 2019: The DfE has announced the withdrawal of funding for qualifications where a redeveloped version of the qualification has been approved. This announcement relates to the legacy (QCF) version of the WJEC Level 3 Food Science and Nutrition qualification. The current specification remains available to centres and is approved for inclusion in school performance tables for 2021 and 2022. NB. This book has been written to support the current specification.

 


A core resource for Unit 1: Meeting the nutritional needs of specific groups, covering the science of food safety, nutrition and nutritional needs, with detailed information on the practical skills required to produce quality food that meets the needs of individuals

Learning Outcomes and Assessment Criteria are referenced throughout, clearly linking the book to the specification

Includes plenty of practical activities which allow students to apply their knowledge and understanding to real-life scenarios

The science is pitched at the appropriate level and is supported with illustrations, diagrams, charts, chemical terms and models to help students get to grips with the key concepts

Exam-style questions help prepare students for assessment

Includes a recipe chapter with step-by-step instructions which provides:

Coverage of the Unit 1 Practical Work Skills list
Advice on how to develop higher level skills and suggestions for other recipes students can research
Activities which encourage students to analyse the ingredients used in recipes, assess the nutritional composition and consider the food science involved in the preparation and cooking methods

 

Contents

Section 1: Food Safety

Chapter 1: Micro-organisms and food safety

Chapter 2: Food allergens

Chapter 3: Food safety in practice

Section 2: Nutrition

Chapter 4: Structure of nutrients

Chapter 5: Classification of nutrients

Chapter 6: Food production methods and their effects on nutrients

Section 3: Nutritional needs of humans

Chapter 7: Functions of nutrients in the body

Chapter 8: Unsatisfactory nutritional intake

Chapter 9: Nutritional needs of specific groups

Section 4: Diets

Chapter 10: Analysis of diets

Section 5: Menu planning

Chapter 11: Interpreting recipes for complex menus

Chapter 12: Planning menus

Section 6: Preparation and cooking techniques

Chapter 13: Use of tools in food preparation

Chapter 14: Using advanced techniques

Chapter 15: Quality assurance

Chapter 16: Advanced cooking techniques

Chapter 17: Presentation techniques

Chapter 18: Recipes

Chapter 19: Exam preparation and guidance

Chapter 20: Assignment preparation and guidance

 

About the authors

Dr Anita Tull is the author of several renowned student books, including AQA GCSE Food Preparation and Nutrition (also by Illuminate) and Food and Nutrition 3rd Edition. Over the past four decades she has taught food, nutrition and cooking skills to children and teenagers in a range of different schools. As a lecturer at a Further Education college for adults in London, she taught a range of courses in professional cookery and food safety in catering, and wrote and taught Level 3 Access courses in Food and Nutrition for the Open College Network. In 2015 Anita was awarded a PhD by the Centre for Food Policy, at City University, London.

Jillian Bryant has taught Home Economics, Food Technology, Hospitality and Catering and Level 3 Food Science and Nutrition for nearly forty years. She currently teaches KS3 and GCSE Food Preparation and Nutrition at Marlwood School, South Gloucestershire. In addition to teaching, Jillian is Principal Examiner and Moderator for Level 3 Food Science and Nutrition for a major awarding body.