Food Science & Nutrition
Why study Food Science & Nutrition?
Food scientists and nutrition specialists play a vital role in understanding the relationship between diet, health, and wellbeing. Their work supports the development of healthier food products, promotes informed dietary choices, and addresses key issues such as food safety, sustainability, and public health nutrition.
- Qualification
- Level 3 AAQ Extended Certificate
- Course length
- Two years
- Exam board
- WJEC / Eduqas
- Assessment
- Exam + non-exam workConfirm the programme structure with the department
Course introduction
Link to new course year 12 www.eduqas.co.uk/qualifications/level-3-alternative-academic-qualification-in-food-science-and-nutrition-extended-certificate/#tab_keydocuments
For details of the assessment and qualification size for your programme, please contact the department.
Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate)
Our new Level 3 Alternative Academic Qualifications in Food Science and Nutrition equip learners with the knowledge, understanding, and practical skills to progress to higher education. Learners will study key topic areas including nutrients and metabolism, food safety and quality, dietary needs across the lifespan, and the impact of food choices on health.
The Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate) is equivalent in size to an A Level (360 GLH).
The Alternative Academic Qualification in Food Science and Nutrition (Certificate) is equivalent in size to an AS Level (180 GLH).
Who is this qualification for? This qualification is designed for 16–18-year-olds who are interested in food science, nutrition, and health and are considering pursuing graduate careers in these fields. It is ideal for learners with a strong interest in the science behind food production, dietary health, and the broader impact of nutrition on well-being. This Applied Academic Qualification bridges the gap between academic theory and practical application, developing real-world skills alongside a solid academic foundation. The qualification will be of particular interest to learners who intend to progress to higher education and pursue careers in areas such as dietetics, food science, nutrition consultancy, public health, or food product development. It provides learners with an in-depth understanding of key topics, such as food safety, the role of nutrients in the human body, and the development of innovative food products. By focusing on applied learning, the qualification prepares learners for the demands of higher education, equipping them with research, analytical, and practical skills that will benefit them in university courses and beyond.
2.4. Qualification Structure The qualification develops learners’ knowledge and understanding in areas such as nutrition and nutritional needs and food safety, as well as supporting learners to develop their practical food production skills to produce quality food items to meet the needs of individuals and specific situations. Learners are required to complete two mandatory units.
Unit 1 and 2 are completed in year 12.
Units 3 and 4 are completed in year 13.
- Course Title
Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate)
Entry requirements
To study this course, it is recommended that you have studied Food Preparation and Nutrition at GCSE to grade 5+
Course content
Qualification structure
| Unit | GLH | Mandatory or optional | Assessment |
|---|---|---|---|
| Unit 1: Nutritional needs across the life stages | 90 | Mandatory | External |
| Unit 2: Developing practical food production skills | 90 | Mandatory | Internal |
| Unit 3: Principles of food hygiene and food safety in food production | 90 | Mandatory | External |
| Unit 4: Experimenting to solve food production problems | 90 | Optional | Internal |
| Unit 5: Current issues in food science and nutrition | 90 | Optional | Internal |
Assessment
Summary of assessment
All assessments are mandatory
Unit 1 Nutritional needs across the life stages
Written examination: 1 hour 30 minutes. 50% of qualification. 80 marks.
Questions requiring objective responses, short and extended responses with some based around applied situations.
Unit 2 Food and nutrition in action
Non-examination assessment: 11 hours 30 minutes. 50% of qualification. 100 marks.
An annual assignment brief will be provided by WJEC which will include a scenario and several tasks, available via the WJEC Secure Website.
Optional units
Unit 4 Experimenting to solve food production problems
Non-examination assessment: 12 hours. 25% of qualification. 100 marks.
An annual assignment brief will be provided by WJEC which will include a scenario and several tasks, available via the WJEC Secure Website.
Unit 5 Current issues in Food Science and Nutrition
Non-examination assessment: 12 hours. 25% of qualification. 100 marks.
An annual assignment brief will be provided by WJEC which will include a scenario and several tasks, available via the WJEC Secure Website.
Contact the subject team
Ask questions about the course and discuss your choices with us.
For questions about this course, speak to the department. External applicants can contact Mrs Flannery.