Why study Level 3 food science and nutrition?
We offer the WJEC Level 3 applied diploma in this subject. An understanding of food science and nutrition is relevant to many industries and job roles. Many employment opportunities within the field of food science and nutrition are available to graduates.
This is an applied general qualification. This means it is designed primarily to support learners progressing to university. It has been designed to offer exciting, interesting experiences that focus learning for 16-19 year old learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry.
Level: Level 3 applied diploma
Board: WJEC
Head of department:
Mrs H O’Hara
Entry requirement: Merit in Level 2 hospitality and catering; five grade 5s at GCSE
including English and maths
How is Level 3 food science and nutrition delivered and assessed?
| Unit | Topic covered | Assessment |
| Meeting nutritional needs of specific groups | Food functions and nutritional requirements | External exam |
| Impact of diet on health | Internal practical assessment | |
| Cooking methods and meal planning | 50% | |
| Nutritional analysis | ||
| Ensuring food is safe to eat | Food safety hazards | Controlled assessment task set and marked externally |
| Legislation and responsibilities | 25% | |
| Risk assessment | ||
| Food safety control measures | ||
| Experimenting to solve food production problems | Scientific investigation of food properties | Internal controlled assessment task |
| Factors affecting food production outcomes | 25% | |
| Current issues in food science and nutrition (optional unit) | Societal influences on food choice | |
| Sustainability and ethics | ||
| Food trends and consumer behaviour |
