Fdsc food and nutrition in University college birmingham

Nutrition-related issues are becoming increasingly important in public policy and the commercial food sector. Food-related research and concepts relating to new product development are reported regularly in the food industry media. The consumption of food has wide-reaching effects throughout society and government initiatives attempt to stress the importance of diet and fitness in society. As a result, there is increased demand in food-related employment for graduates with specialised nutrition backgrounds. With this in mind, this course has been designed to explore food science as well as the skills required for food preparation. This course has been developed in accordance with guidelines from the Association for Nutrition (AfN) with the aim of becoming an accredited course.

An overall average of at least 65% in 12th Standard from both State and Central Examination Boards, IELTS overall score of 6.0 with no less than 5.5 in each component.

A-levels: An A-level grade profile of CD-DD.
T-levels: A T-level graded Pass with a core component profile less than C.
BTEC: A BTEC grade profile of PPP-PP. This can be achieved from either an Extended Diploma or a combination of smaller BTEC qualifications.
Tariff: Other Level 3 qualifications are accepted for entry. A minimum of 56-32 UCAS Tariff points will be required.
Access to Higher Education Diploma: 56-32 UCAS Tariff points.
GCSE/IGCSE: Science grades A*-C (grade 9-4) or equivalent.

The following Level 2 Science qualifications are acceptable:

• GCSE Single Award in Chemistry, Biology or Physics
• GCSE Science Double Award
• BTEC Level 2 in Science with a Pass profile

Non-tariff: Non-UCAS Tariff-based Level 3 qualifications are also considered for entry.
Work-based: You must have a minimum of 3 years’ relevant work experience, demonstrating management or supervisory duties. Your application must also include a reference from your line manager supporting your entry to higher education.

Careers Health education both at a local and national level, Hospital laboratories, Product and menu development, Advisory work, Research and teaching

15th Jan