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Food science and nutrition

Food and nutrition

The mix of both written and practical kitchen-based work in this course provides variety and interest as well as vital and valuable life skills that will equip students for their futures. Students learn how they can safeguard and maintain their own dietary health and wellbeing through food, science and nutrition.

Not only can this qualification open doors for university courses in food science and technology, food and nutrition, human nutrition and public health nutrition; it can also equip them to forge strong careers in both practical food and nutrition pathways which involve hands-on cooking or careers such as nutritionists, dieticians and food science specialists.  

Why study food and nutrition?

The course aims to enable learners to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts and through ongoing practical sessions. Students will gain practical skills to produce food items to meet the needs of individuals. Other areas of focus allow learners to develop their understanding of the science of food safety and hygiene.

Qualification

Level 3 Applied Diploma in Food Science and Nutrition

Awarding body

Eduqas

Entry requirements

Pass in English and Maths, 5 or more grades at 5+ (this can include English and Maths), if Food has been studied at KS4 then a Merit or grade 5 is required.

Year 12

Unit 1 – The purpose of this unit is for learners to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.

Year 13

Unit 2 – Students develop an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks. From this understanding, students will be able to recommend the control measures that need to be in place in different environments to ensure that food is safe to eat.

Unit 3 – The aim of this unit is for students to use their understanding of the properties of the food in order to plan and carry out experiments. The results of the experiments will then be used to propose options to solve food production problems.

Assessment

The course includes both internally and externally assessed work.

In year 12, Unit 1: Meeting Nutritional Needs of Specific Groups will be assessed via a Controlled  Assessment, assessed practical work and an exam which all contribute to the overall grade.

In year 13, Unit 2: Ensuring Food is Safe to Eat will be assessed via an External Assessment and in Unit 3: Experimenting to Solve Food Production Problems via an Internal Assessment consisting of a Controlled Assessment and a number of assessed practical’s which will all contribute towards the final grade.