Food Technology Level 3

Overview (NV)

Food Science and Nutrition (Food Technology) Level 3 Diploma

Course length
2 years full-time

 


Overview

This new course will develop your food technology skills and broaden your knowledge of the principles of food science, diet and food nutrition. You will cover areas including practical food preparation, cooking and craft bakery which will allow you to enter a wide range of food-related careers.

Why should I choose this course?

  • You will learn the practical, hands on skills that food industry employers are looking for
  • The variety of the modules means a range of career options will be open to you – from recipe development to food manufacture
  • You could also progress to one of UCB’s successful foundation degrees such as Food Development and Innovation or Applied Food and Nutrition.
  • It’s a great course if you are fascinated by the food industry but want to keep your options open
  • You will get a qualification from an institution that is highly regarded for its food courses 

Why maths and English are so important to your career

Achieving a good level of English and maths is important so that you can compete in today’s labour market and securing the career you’ve always wanted. Alongside your full-time course, students will continue to develop their English and maths skills. If you haven’t yet achieved GCSE grade 4 (grade C) in English and maths at 16 you will continue to study these by resits or by taking Functional Skills at an appropriate level.

Maths:

Mathematics plays a vital role in the culinary arts, bakery and the food and beverage sectors.

  • Measurement (including weighing) is an important in cooking/baking and serving food and drink properly. This applies in following a recipe or in serving alcohol in the correct measurements. There are many tools, such as measuring cups, measuring spoons and scales, which are used in food/drink preparation.
  • Being able to read both temperature and time and make suitable adjustments in both is vital in food/drink preparation.
  • Fractions are very important in recipes and determining serving sizes.
  • Geometry is used by top chefs and bakers in the presentation of food and baking in order to make them aesthetically appealing.
  • Nutritional data informs choices about health and the role of a balanced diet. This includes issues to do with calories, sugar, sodium and fat. This is important for those creating menus.

Maths is also central in successful stock management which is vital in running restaurant, bakeries and bars.

English:

  • Accurate spelling and a wide and specialist vocabulary are key in the presentation of quality menus
  • Good quality Speaking and Listening skills are needed when communicating with colleagues
  • Customer services skills require good English skills in speaking and written communication
  • Accurate reading is a vital skill when following instructions and recipes
  • Secure English is important when preparing a CV or a business proposal or when advertising/marketing your business

Food Science & Innovation Suite 

Our new multi-million pound, state-of-the-art food science & innovation suite comprises: two specialist kitchens, a bespoke sensory evaluation room, a pilot plant and science facilities. All laboratories in the innovation area have been designed with the help of the food industry and replicate the environment that a student will work in after graduation.

Teaching & Assessment (NV)

Teaching and assessment

Alongside training in a realistic working environment, the majority of your assessments will be practical, with some written assessment papers.

Our teaching and assessment is underpinned by our Teaching, Learning and Assessment Strategy 2015-2020.

Entry Requirements (NV)

Entry requirements

Please note the entry requirements below reflect the new GCSE grading structure for 2017 entry.

Normally, you will require a minimum of 4 GCSEs at grade 4 (grade C) or above, including maths and English, or a relevant Level 2 qualification, or at least 2 years’ relevant work experience.

School applicants will need to have a good school report and references.

If you do not have a grade 4 (grade C) or above in English and/or maths, you will be required to take an assessment so we can ensure you receive the best support.

Uniform

Students are required to buy a uniform and a basic set of equipment. To help keep costs to a minimum, these items are available to buy through UCB. If you have any concerns about the cost of the uniform, please discuss this at your interview as we may be able to help.

What will I study? (NV)

What will I study?

You will cover a series of modules including:

  • Principles of Food Science 
  • Principles of Dairy Science 
  • Human Food Nutrition 
  • Principles of a Balanced Diet 
  • Vitamin Biochemistry in Food Science 
  • Microbiology in Food Technology
  • Protein/Carbohydrates Functionality in Food Science
  • Weights and Measures in Food Technology
  • Food Safety
  • Examining and Developing Bread and Bakery Processes:
    • Fermentation
    • Proving Dough
    • Confectionery
    • Process Control

Your study programme

In addition to your full-time course every student has an individual study programme which ensures that you develop the right skills and experience to progress onto either higher education or gain employment. What’s included in your individual study programme will vary depending on what you have already achieved and your career aspirations.

For example; if you haven’t yet achieved GCSE grade 4 (grade C) in English and maths at 16 you will continue to study these by resits or by taking Functional Skills at an appropriate level. Achieving a good level of English and maths is important so that you can compete in today’s labour market and securing the career you’ve always wanted.

Work placement

Work placement will form an essential part of your individual study programme and all students will be expected to complete an appropriate work placement related to their full-time course.

To find out more about the work placement opportunities for this course, click on the ‘Work Placement’ tab above.

Work Placement (NV)

Work placement - College of Food

Alongside training in our industry-standard Food Science and Innovation Suit, you will also gain additional experience on placements with opportunities available within food manufacturers, hotels, restaurants, artisan and craft bakeries and patisserie and cake decoration outlets. College of Food placements are generally two to three weeks in duration. The reputation of UCB is such that many of our students are offered part-time employment following a successful placement.

A work placement not only gives you valuable experience, it also:

  • Helps you to apply what you’re learning into practice
  • It gives you a better understanding of how a company or organisation works
  • Helps you to develop essential skills such as time management, social and communication skills and the ability to work as part of a team
  • Enriches your CV
  • Enhances a UCAS application and personal statement should you wish to progress to higher education
  • Helps you to consider wider future employment opportunities

At UCB we have a specialised team of Employability Tutors based in hired@UCB (located on the 7th floor at Summer Row) who will provide you with the necessary skills in order to source a work placement.

If students are passionate about their career choice, work placements are vital

A set of achievements, skills, understanding and personal attributes make a student more likely to gain employment and be successful in their chosen occupation, which benefits themselves and the work force.

Careers (NV)

Careers

On completion of this Level 3 qualification, you can begin your career in the food industry in product development, food and recipe development, craft baking and food manufacturing, ingredient manufacturing, and food technology.

Alternatively, you could move on to a foundation degree in Applied Food and Nutrition, Culinary Arts Management, Culinary Science and Food Development and Innovation, all of which are available at UCB.

The team at hired@UCB – our student placement and careers service – can help you with advice, information and guidance in finding a job. It can help you develop your work-related skills.

Based in new facilities on the 7th floor of our Summer Row campus, the hired@UCB team comprises specialist staff to help with:

  • Careers advice and guidance
  • Placements, work experience and volunteering
  • Unitemps – UCB's recruitment agency
  • Employer engagement
  • Part-time and seasonal work
  • Internships, apprenticeships and traineeships
  • Alumni support

Find out more about hired@UCB services.

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