WJEC Level 3 Certificate in Food Science and Nutrition

WJEC Level 3 Certificate in Food Science and Nutrition Written by leading food author Anita Tull and experienced teacher and examiner Jillian Bryant, this engaging book will support you through your WJEC Level 3 Certificate course and help prepare you for assessment. • A core textbook for Unit 1: Meeting Nutritional Needs of Specific Groups , this book is endorsed by WJEC and offers high quality support • Presented in an appealing, creative and highly visual way, this book will help you develop and apply your knowledge and understanding, and progress through the theoretical and practical aspects of the course so you can gain confidence in planning and cooking complex dishes • Key concepts in food science and nutrition are made easier to understand through the use of illustrations, diagrams, charts, chemical terms and models • Learning Outcomes and Assessment Criteria from the WJEC specification are clearly referenced throughout • A recipe chapter includes recipes for developing core practical skills from the Unit 1 Practical Work Skills list together with suggestions for suitable dishes to inspire you • Test your knowledge sections at the end of chapters provide examples of different question types for you to practise and help prepare you for assessment • A detailed assessment section offers guidance on what to expect and how to prepare for Unit 1 internal and external assessment, including example answers and assessor/examiner commentaries. 55 40 30 100 blk - www.illuminatepublishing.com About the authors: Dr Anita Tull is the author of several renowned student books, including AQA GCSE Food Preparation and Nutrition , WJEC Vocational Award Hospitality and Catering Level 1/2 (also by Illuminate Publishing) 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, City, University of London. Jillian Bryant has taught Home Economics, Food Technology, Hospitality and Catering and 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 a Principal Examiner and Moderator for Food Science and Nutrition for a major awarding body.