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Food Science and Nutrition

The WJEC Level 3 Alternative Academic Qualification (Extended Certificate) in Food Science and Nutrition provides an in-depth understanding of food science, nutrition, and their application in real-world contexts. Students complete the Certificate in Year 12 (equal to an AS Level), with the option to progress to the Extended Certificate in Year 13 (equal to an A Level).

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 nutrition and dietetics, sports coaching, public health, food science, and food product development.

ENTRY REQUIREMENTS

  • Grade 4 or above if studied at GCSE. 
  • If not studied: Grade 4 or above in English Language or Literature.
  • Grade 4 or above in Mathematics.

WHAT TO EXPECT

In addition to developing your practical and presentation cookery skills, you will also develop the skills required for working at university and in a professional environment: independent learning and development, solving problems, completing research, and developing food products.

UNITS STUDIED

  • Nutritional Needs Across the Life Stages
  • Developing Practical Food Production Skills
  • Principles of Food Hygiene and Food Safety in Food Production 
  • Experimenting to Solve Food Production Problems
  • Current Issues in Food Science and Nutrition

HOW IT’S ASSESSED

Assessment is a combination of written examinations and non-examined assessments (coursework):

In Year 12:

  • Unit 1: 25% Exam
  • Unit 2: 25% Coursework

In Year 13:

  • Unit 3: 25% Exam
  • Unit 4 or 5: 25% Coursework

PROGRESSION

This qualification supports progression to higher education courses such as:

  • BSc Food and Nutrition
  • BSc Human Nutrition
  • BSc Public Health Nutrition
  • BSc Food Science and Technology