WJEC Level 3 AAQ in Food Science and Nutrition (Extended Certificate)

Course summary

Food Science is an applied science that combines elements of biology, chemistry, and health sciences to address issues such as food security, malnutrition, and diet-related chronic diseases. The Food Science and Nutrition sector plays a critical role in improving global health, food quality, and sustainability. This course combines both practical and theoretical elements and is designed for students with an interest in careers within the food and health care sectors. Unit 1 and Unit 2 will enable the students 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, gain practical skills to produce quality food items to meet the needs of individuals. Unit 3 will enable the students to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production. Practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience. Studying one of the two optional units allows students the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences. Career Pathways – Nutritionist/Dietetics – Sports Performance Nutrition – Hospitality Management – New Product Development – Quality Assurance – Food Production – Food Health and Safety – Chef/ Catering