WJEC level 3 Food Science and Nutrition
Grade 4 in English Language
GCSE grade 4 or equivalent in Hospitality and catering or PE/Sport are recommended.
Although the level 3 Diploma course has different grading criteria the overall qualification is equivalent to that of an A level.
Pass = E Merit = C Distinction = A Distinction* = A*
Students will sit two external exams for units 1 and 2. The other units will be assessed via coursework assignments.
Now more than ever, there is a strong demand for fresh, tasty and healthy food. You only need to open Instagram to see people across the world showcasing their favourite ‘nutritional’ trends.
As we become more conscious of our health, studying a food science and nutrition course will give you an insight into these trends and how to pick fact from fiction. This course will give you the power to educate consumers and encourage new ways of thinking, drive important discussions and create healthier communities.
Each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit and provides practical experiences alongside theory so will appeal to learners who enjoy more practical based learning. We will cook throughout the two years and develop practical skills alongside technical knowledge.
This qualification is a very popular course as it complements learning in many different subjects related to health and social care, sport, or science and where an understanding of nutrition and diets is important. This course would also be of relevance to those learners with no prior experience of the subject and who will enjoy a subject with both coursework and examinations elements.
Level 3 Diploma in Food Science and Nutrition (360 GLH)
|1 Meeting Nutritional Needs of Specific Groups||Mandatory||Internal and External|
|2 Ensuring Food is Safe to Eat
|3 Experimenting to Solve Food Production Problems
4 Current Issues in Food Science and Nutrition
Unit 1 –The first mandatory unit 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.
Unit 2-The second mandatory unit will allow 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. Again, practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.
Unit 3 or 4– Studying one of the two optional units will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.
Food Science and Nutrition is an Applied General qualification, this means it is designed primarily to support learners progressing to university. It has been developed to advance understanding of Food Science and Nutrition and recognise the relevance within a wide range of professions and industries which is relevant to many industries and job roles. There are many employment opportunities within the field of Food Science and Nutrition which are available to graduates including:
-Health and Social Care
-Health Professions (dietetics, dentistry, public and community health)
-Hospitality and Catering industry
The course is also designed for those wanting to pursue careers or learning in related areas such as the food industry production. By studying for this certificate alongside other relevant qualifications at Level 3 e.g. Biology or Sport learners will gain the required knowledge to use the qualification to support entry to higher education Food courses such as:
- BSc Human Nutrition
- BSc (Hons) Public Health Nutrition
- BSc (Hons) Food Science and Technology