Food Science and Nutrition (Level 3 Diploma – WJEC)
This qualification provides an in-depth understanding of food science, nutrition, and their application in real-world contexts. You will explore the relationship between diet and health, food safety, and the development of innovative food products. The course combines academic theory with practical skills, preparing you for higher education or careers in areas such as dietetics, food science, public health, and product development.
Content:
- Nutritional needs across the life stages
- Practical food production skills
- Principles of food hygiene and food safety
- Optional units on food experimentation or current issues in food science and nutrition
Assessment:
Assessment is a combination of written examinations and non-examined assessments (coursework):
In Year 12:
- Unit 1: Nutritional needs across the life stages – Written exam (1 hr 30 mins) – 25%
- Unit 2: Developing practical food production skills – Internal assessment – 25%
In Year 13:
- Unit 3: Principles of food hygiene and food safety – Written exam (1 hr 30 mins) – 25%
- Plus one optional unit (Unit 4: Experimenting to solve food production problems OR Unit 5: Current issues in food science and nutrition) – Internal assessment – 25%
The course is taught through a mix of classroom-based theory, practical sessions in a fully equipped kitchen, and independent research. You will develop advanced cooking techniques, understand food safety legislation, and apply scientific principles to food production.
What can I do after this course?
This qualification supports progression to higher education courses and careers such as:
- BSc Food and Nutrition
- BSc Human Nutrition
- BSc Public Health Nutrition
- BSc Food Science and Technology
- Dietetics and nutrition consultancy
- Food product development
- Public health and food policy
- Catering and hospitality management
MINIMUM ENTRY REQUIREMENTS: Five GCSEs at Grade 5 or above including English, in addition to a Grade 5 in GCSE Mathematics. Prior study of a food related subject would be preferable but not as essential as a passion for food, science and nutrition.
For further information contact:
Mrs C Elsworth