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Food science and nutrition

Level 3 Food Science and Nutrition has been designed to provide learners with knowledge, understanding and skills to progress to further study and training. It offers exciting and interesting experiences that focus learning through application, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.

Across the course students will:

  1. Develop an understanding of the nutritional needs of specific groups and plan and cook complex dishes to meet their nutritional needs.
  2. Develop an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks, to ensure that food is safe to eat.
  3. Develop an understanding of the properties of food in order to plan and carry out experiments and propose options to solve food production problems.
  4. Develop the skills needed to plan, carry out and present a research project on current issues related to food science and nutrition. This could be from a consumer, manufacturer, caterer and/or policymaking perspective.

Students will gain a wealth of knowledge about the food and nutrition industry, learn about the relationship between the human body and food, as well as practical skills for cooking and preparing food.

Qualification

Level 3 Diploma Food Science and Nutrition

Awarding body WJEC

Entry requirements

GCSE at Grade 4 or above in maths, English and Biology/ Combined Science. The qualification supports progression from Hospitality and Catering, Health & Social Care, Physical Education and Biology.

Year 12

Unit 1: Meeting the Nutritional Needs of Specific Groups- Unit 1 will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.

Year 13

Unit 2: Ensuring Food is Safe to Eat- Unit 2 allows learners to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry.

 

Unit 3: Experimenting to Solve Food Production- This unit will provide you with an understanding of the scientific properties of food and how these properties contribute to the changes that occur in food.

or

Unit 4: Current Issues in Food Science and Nutrition- Through this unit, you will develop the skills needed to plan, carry out and present a research project on current issues linked to issues related to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer and/or policymaking perspective

Assessment

The WJEC Level 3 Diploma in Food Science and Nutrition is assessed through a combination of a written exam and external assignment set and marked by WJEC and two centre marked assignments.

Why study food science and nutrition?

Level 3 Food Science and Nutrition qualifications allow students to gain a wealth of knowledge about the food and nutrition industry. Students will have the opportunity to learn about the relationship between the human body and food as well as practical skills for cooking and preparing food.

An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.