BTEC ICT Tutoring

This course is built for students who want practical tech skills with strong employability—databases, programming, cyber security, websites, analytics, IT service delivery, project management.

I stopped losing marks on vague documentation. We made everything specific and evidence-based

The database unit went from confusing to straightforward once we practised set-task timing

Programming improved because we focused on clean logic and testing—not just ‘getting it to run

Cyber security tasks finally clicked when I learned how to structure incident reports properly.

Best tutoring I’ve had: practical skills + assessment strategy

£185/4 weeks

B Tech ICT 1:1

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£135/4 weeks

B Tech ICT 2:1

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£120/4 weeks

B Tech ICT 3:1

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£100/4 weeks

B Tech ICT 5:1

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£88/4 weeks

B Tech ICT 6:1

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£70/4 weeks

B Tech ICT 10:1

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How we teach the BTEC Food Tech (most commonly delivered as Level 3 Food Science & Nutrition)

Overview

Food Tech at Level 3 is where science meets real-world production: nutrition, food safety, product development, and research. It’s ideal for students targeting nutrition, sports science, food product development, dietetics, environmental health, or food business.

How our tutors help you score higher

Turn vague ideas into top-band evidence (clear methodology, justified choices, evaluative conclusions).
Coach you through the controlled assessment: structure, timings, and “what examiners actually credit.”
Build your practical write-ups so they read like professional food science reports, not class notes.
Rapid feedback loops to push from Pass → Merit → Distinction with targeted improvements.

Full curriculum (units)

Most centres follow the WJEC/Eduqas Level 3 Food Science & Nutrition structure:

Mandatory

Unit 1: Meeting Nutritional Needs of Specific Groups wjec.co.uk+1
- Dietary planning for specific groups, nutrition science, constraints (culture, allergy, budget), justification and evaluation.
Unit 2: Ensuring Food is Safe to Eat wjec.co.uk
- Hazards, risks, control measures, food safety systems, safe storage/prep/cooking, professional practice.

Choose one option
3. Unit 3: Experimenting to Solve Food Production Problems wjec.co.uk

Design experiments, test variables, analyse results, and propose production solutions.

Unit 4: Current Issues in Food Science and Nutrition wjec.co.uk
- Research-based project on contemporary issues (consumer/industry/policy angles), presenting and defending conclusions.