Food Science and Nutrition

Curriculum Intent

This is a WJEC Level 3 course which explores the relationship between food, nutrition and health and  offers the opportunity for creative, investigative, vocational and analytical study in a practical, applied  learning environment. It is assessed through a combination of written examination, projects and case  studies to cater for different learning styles. 

Why should I study Food Science and Nutrition?

This is an exciting subject that is suitable for any student who is interested in Food; from how it is produced, how it affects our health, medical conditions linked to diet, how food can be prepared safely and skillfully. This qualification allows you to gain a wealth of knowledge about the Food Science and Nutrition Industry. Topics covered include:

• Food Safety and Environmental Health

• Food Science

• Nutritional Needs of Specific Groups

• Medical Conditions linked to Diet

• Dietetics, Current Food Initiatives and Health Eating Guidelines

What does the course involve?

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. Students will be able to consider employment in a range of different industries including the food and drinks sectors of hospitality, catering, food production and food retail. 

The course has been designed around the concept of a ‘plan, do, review’ approach to learning. There is a strong emphasis on practical work, making this an ideal choice for students who learn by doing. The  qualification mirrors many work activities in the food and nutrition industry and facilitates learning in a range of contexts. Students are able to apply and extend their learning outside the confines of the classroom. 

Course Content: 

• Unit 1 (year 12) Meeting nutrition needs of specific groups (mandatory) 

• Unit 2 (year 13) Ensuring food is safe to eat (mandatory) 

• Unit 3 (year 13) Experimenting to solve food production problems (optional)

• Unit 4 (year 13) current issues in food science and nutrition (optional)

What exams and coursework are involved?

This is an Applied General Qualification with performance bands of Pass, Merit, Distinction and Distinction * with UCAS tariff points equivalent to those of A Levels. So, for example a Distinction * is equivalent to an A* at A Level and is worth 56 tariff points and a Merit is equivalent to a C grade and is worth 32 tariff points. 

One unit is studied in year 12 leading to a Certificate and two further units in year 13, leading to the  Diploma. The units are both internally and externally assessed with a combination of written exam and coursework assignments. 

What skills will I gain?

The WJEC Level 3 Food Science and Nutrition course equips students with practical cooking and food preparation skills, alongside a deep understanding of nutrition, food safety, and the science behind food production. Students will develop research, analytical, and critical thinking skills through projects, experiments, and case studies, while also gaining knowledge of current health initiatives and dietary needs. The course emphasizes teamwork, communication, and vocational skills, mirroring industry practices, and prepares students for careers in food science, dietetics, hospitality, and related fields. It is ideal for those interested in exploring the relationship between food, health, and the food industry.

What career paths is Food suitable for?

With the increase in consumption of pre-prepared/processed food there is sharp rise in the number of job opportunities within the field of Food Science and Nutrition. An understanding of food science and nutrition is relevant to many industries and job roles such as manufacturing, product design, food stylist, food journalism, health promotion, dietitian/nutritionist, sports coaching, etc. The food business is one of the most successful industries in the UK. Demand is approximately four times higher than the number of graduates leaving university; therefore, career prospects are excellent.

University destinations of recent Food Science and Nutrition students include: BSc Nutrition (University of Nottingham), BSc Dietetics and Human Nutrition (Coventry University), BSc Food Development and Innovation (University College Birmingham), BSc Human Nutrition (University of Worcester), BSc Food Science (University of Leeds), FdSc Artisan Food Production (Nottingham Trent University).

Some examples of possible job roles include: 

• Food Technologists

• Nutritionists

• Butchers

• Chefs

• Marketing Managers

• Food Buyers

• Dieticians

• Environmental Health Officers

• Food Stylists

• Sports coaches and Fitness Instructors.

• Food Manufacturers and Government Agencies also use this knowledge to develop menus, food products and policies that support healthy eating initiatives 

Entry requirements

• Five GCSEs at grade 4 or above; including English and/or maths.

• National data suggests successful students will have achieved an average points score of 4.0 or more.