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Food Science and Nutrition

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat”

This is an exciting level three course (equivalent to one ‘A’ level) which will allow learners to gain a wealth of knowledge about Food Science and Nutrition. You will have the opportunity to learn about the relationship between the human body and food, as well as developing advanced practical skills to prepare and cook   challenging and creative menus.

Units could include:

1. Planning to meet nutritional needs (Compulsory unit)

2. Developing practical food production skills

3. Ensuring food is safe to eat

4. Experimenting to solve food production problems

5. Current issues in consumer food choice

There is a strong emphasis on practical work and applying knowledge, making this an ideal choice for learners who prefer to learn by doing

Entry Requirement

A minimum of grade 4 in Maths and English Langplus at least 3 other GCSEs at grade 5

Subject Specific Requirements

Grade 5 in Food (if studied at GCSE) and Grade 5 in a science subject.

· A chance to develop  both practical and academic skills through applied learning.

· Flexible choices, so learners can specialise in certain areas of interest.

· Assessment through a combination of project work and practical work which caters for different learning styles

· A stimulating  grounding in the study of Food Science and Nutrition leading to a variety of degree courses in Food and Nutrition

Future Applications

By studying this Level 3 certificate students will gain the required knowledge to be able to consider and seek employment at a specific level, within the food and drink sectors of hospitality and catering, food production or the food retail industry; or use the qualification to support entry to higher/further education courses e.g. BSc Food and Nutrition, BSc Human Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food Science and Technology.