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