WHY THIS COURSE: Level 3 Food Science and Nutrition provide students with a unique combination of scientific knowledge, practical skills, and health awareness. It explores how nutrients affect the body, the science behind food preparation and storage, and the impact of diet on overall health. Students gain hands-on experience in cooking, meal planning, and food safety, while learning to adapt meals for different dietary needs and lifestyles. The course also develops critical thinking and research skills, enabling students to analyse diets, interpret food labels, and make informed decisions about nutrition for different life stages. This is a new Alternative Academic Qualification, which is the latest type of vocational based qualification. This means it is designed primarily to support learners progressing into a career or on-the-job training through the apprenticeship route. Content Unit 1 - Nutritional needs across the life stages Unit 2 - Food and nutrition in action Unit 3 - Principles of food hygiene and food safety in food production Plus a choice from: Unit 4 - Experimenting to solve food production problems Unit 5 - Current Issues in Food Science and Nutrition Skills This will also enable learners to learn in such a way that they develop: -Key knowledge of food hygiene and hazard control protocols -Skills required for independent learning and development -Skills to ensure their own dietary health and wellbeing, and the health and wellbeing of others through their life stages -A range of generic and transferable skills -The ability to solve problems -The skills of project-based research, development and presentation -The ability to apply learning in vocational contexts. Alongside this qualification, students will be offered the opportunity to complete an industry standard food and hygiene certificate. STUDENT PROFILE: Students who choose Level 3 Food Science and Nutrition must be interested in food, health, and science and enjoy both practical and theoretical learning. They must have a passion for cooking, healthy eating, fitness, or biology, and want to understand how food choices affect the body and overall wellbeing. This course suits learners who are curious, organised, and creative, and who enjoy working independently or as part of a team. It is ideal for those considering careers in nutrition, dietetics, food science, catering, hospitality, public health, sports science, teaching, etc., or for anyone who wants to gain valuable knowledge and skills for everyday life. This course suits those wanting to pursue careers or further learning in related areas such as the food manufacturing and production or hospitality and catering industries, or to support knowledge and skills for students entering similarly relevant careers in sport and rehabilitation, biological sciences, sociology, health and wellbeing, and children’s development It is expected that successful students will enter employment or further training in the form of apprenticeships, but this course does not exclude students from the opportunity to attend university and will award UCAS points in line with other Level 3 qualifications.
GENERIC ENTRY REQUIREMENTS FOR VOCATIONAL SUBJECTS: Grade 4-9 in GCSE English Language and a merit in a vocational subject. SUBJECT SPECIFIC ENTRY REQUIREMENTS: Desirable GCSE Food Preparations and Nutrition or Hospitality and Catering
Year 12 Unit 1 - External examination – 25% weighting – 1 hour 30 minutes (80 marks) Questions requiring objective responses, short and extended responses with some based around applied situations. Unit 2 – Internal non-examination assessment – 25% weighting – 11 hours 30 minutes An annual assignment brief will be provided by WJEC which will include a scenario and several tasks, available via the WJEC Secure Website. Year 13 Unit 3 – External examination – 25% weighting – 1 hour 30 minutes (80 marks) Questions requiring objective responses, short and extended responses, with some based around applied situations. Unit 4 or 5 – Internal non-examination assessment – 25% weighting – 12 hours An annual assignment brief will be provided by WJEC which will include a scenario and several tasks, available via the WJEC Secure Website.
About Education Provider
| Region | South East |
| Local Authority | Kent |
| Ofsted Rating | Good |
| Gender Type | Girls |
| Address | Hall Road, Northfleet, Gravesend, DA11 8AQ |
WHY THIS COURSE: Level 3 Food Science and Nutrition provide students with a unique combination of scientific knowledge, practical skills, and health awareness. It explores how nutrients affect the body, the science behind food preparation and storage, and the impact of diet on overall health. Students gain hands-on experience in cooking, meal planning, and food safety, while learning to adapt meals for different dietary needs and lifestyles. The course also develops critical thinking and research skills, enabling students to analyse diets, interpret food labels, and make informed decisions about nutrition for different life stages. This is a new Alternative Academic Qualification, which is the latest type of vocational based qualification. This means it is designed primarily to support learners progressing into a career or on-the-job training through the apprenticeship route. Content Unit 1 - Nutritional needs across the life stages Unit 2 - Food and nutrition in action Unit 3 - Principles of food hygiene and food safety in food production Plus a choice from: Unit 4 - Experimenting to solve food production problems Unit 5 - Current Issues in Food Science and Nutrition Skills This will also enable learners to learn in such a way that they develop: -Key knowledge of food hygiene and hazard control protocols -Skills required for independent learning and development -Skills to ensure their own dietary health and wellbeing, and the health and wellbeing of others through their life stages -A range of generic and transferable skills -The ability to solve problems -The skills of project-based research, development and presentation -The ability to apply learning in vocational contexts. Alongside this qualification, students will be offered the opportunity to complete an industry standard food and hygiene certificate. STUDENT PROFILE: Students who choose Level 3 Food Science and Nutrition must be interested in food, health, and science and enjoy both practical and theoretical learning. They must have a passion for cooking, healthy eating, fitness, or biology, and want to understand how food choices affect the body and overall wellbeing. This course suits learners who are curious, organised, and creative, and who enjoy working independently or as part of a team. It is ideal for those considering careers in nutrition, dietetics, food science, catering, hospitality, public health, sports science, teaching, etc., or for anyone who wants to gain valuable knowledge and skills for everyday life. This course suits those wanting to pursue careers or further learning in related areas such as the food manufacturing and production or hospitality and catering industries, or to support knowledge and skills for students entering similarly relevant careers in sport and rehabilitation, biological sciences, sociology, health and wellbeing, and children’s development It is expected that successful students will enter employment or further training in the form of apprenticeships, but this course does not exclude students from the opportunity to attend university and will award UCAS points in line with other Level 3 qualifications.
GENERIC ENTRY REQUIREMENTS FOR VOCATIONAL SUBJECTS: Grade 4-9 in GCSE English Language and a merit in a vocational subject. SUBJECT SPECIFIC ENTRY REQUIREMENTS: Desirable GCSE Food Preparations and Nutrition or Hospitality and Catering
Year 12 Unit 1 - External examination – 25% weighting – 1 hour 30 minutes (80 marks) Questions requiring objective responses, short and extended responses with some based around applied situations. Unit 2 – Internal non-examination assessment – 25% weighting – 11 hours 30 minutes An annual assignment brief will be provided by WJEC which will include a scenario and several tasks, available via the WJEC Secure Website. Year 13 Unit 3 – External examination – 25% weighting – 1 hour 30 minutes (80 marks) Questions requiring objective responses, short and extended responses, with some based around applied situations. Unit 4 or 5 – Internal non-examination assessment – 25% weighting – 12 hours An annual assignment brief will be provided by WJEC which will include a scenario and several tasks, available via the WJEC Secure Website.