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Food Science and Nutrition (Level 3 Diploma)

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 support healthy eating initiatives.

Many employment opportunities within the field of food science and nutrition are available to graduates. Learners will gain the required knowledge to be able to use the qualification to support entry to higher education courses such as: BSc Food and Nutrition, BSc Human Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food Science and Technology.

Entry Requirements

GCSE grade 4 in a Science and English Language, and an interest in food related studies.

A Pass in the first year is needed to progress to the second year.

Qualities Required

You need to enjoy coursework and practical activities, be capable of working as part of a group and independently. Enthusiasm and determination will help you ensure success.

Links with Other Subjects

An excellent complement to Biology, Chemistry, Social Sciences and Hospitality. This subject can be studied as both a means of developing a range of transferrable skills or as a distinct route to higher education courses as highlighted above.

Exam Board

WJEC

Method of Assessment

Examination: Three units must be completed over the two year programme. There are two external assessments and two internal assessments. Both assessments for Unit 1 must be completed in Year 12 if learners want to complete a certificate and not continue to Year 13. The examination taken in year 12 can be a resit in Year 13 if required.

Unit record sheets must accompany work and teacher annotation is needed to confirm marking.

Internal progress monitoring: Throughout the course learners will take part in peer-group and self-assessment in order to familiarise themselves with the assessment objectives and become more competent in their understanding. 

 year 12  - certificate 

Unit 1 Nutritional Needs of Specific Groups
This unit focuses on the importance of food safety, properties of nutrients, the relationship between nutrients and the human body and being able to plan nutritional requirements. All learners will be expected to create a coursework portfolio, which is to be used as a revision resource.

Assessment: 50% External assessment and 50% internal assessment. The outcomes of internal assessment will be externally moderated.

Success at Y12 Level 3 Certificate could lead to further study at Y13 Level 3 Diploma.

year 13 - diploma 

Three units must be completed over the two year programme (unit one completed in Y12), In Y13 students will study:

Unit 2 - Ensuring Food is Safe to Eat
This is a mandatory unit and will be externally assessed but completed in 8 hours of lesson time under exam conditions (approximately around May/June). Candidates will have to respond to a scenario set by the exam board, through a written report and practical application.

Unit 3 - Experimenting to Solve Food Production Problems
This is an optional unit which is internally assessed but completed in 12 hours of lesson time under exam conditions (work sample to be submitted for moderation ). Candidates will have to respond to tasks set by the exam board through written and practical application.

Nutrition Unit 4 – Current Issues in Food Science and Nutrition 
This is an optional unit which is internally assessed but completed in 14 hours of lesson time under exam conditions (work to be submitted for moderation). Candidates will have to investigate current consumer food choices through either independent or group project work.