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Level 3 Certificate and Diploma Food Science and Nutrition at Wetherby High School

Course description

This qualification has been designed around the concept of a ‘plan, do and review’ approach to learning.

Student will complete three units over the two year course.  This will enable candidates to gain a Level 3 Diploma.

This is an Applied General qualification that has been designed to support learners progressing to University.  It is an academic, creative and innovative course that encourages students to take a broad view of food science and nutrition.  Students will have the opportunity to learn about the relationship between the human body and food as well as practical cooking and preparation of food.

The qualification can be used to support entry into employment or higher education courses such as Food and Nutrition, Human Nutrition, Public Health Nutrition, Food Science and Technology to name just few.

Course content

AS Unit Overview

Unit 1: Meeting Nutritional Needs of Specific Groups

Students will demonstrate an understanding of the science of food, nutrition and nutritional needs in a wide range of contexts and gain practical skills to produce quality food items to meet the needs of individual through on-going practical sessions.

Students will address issues such as:  What are nutrients?  Why do we need them?  Is any food ‘bad’ for us?  Could fizzy drinks replace water?  Should we eat more in winter? Can vitamin tablets replace fresh fruit?

A2 Unit Overview

Unit 2: Ensuring Food is Safe to Eat

Students will develop an understanding of the science of food safety and hygiene.  Focus will be on the hazards and risks in relation to storage, preparation and cooking of food in different environments and the control measurements used to minimise risks.  Why should you follow storage recommendations on food products?  Why do menus need to highlight products containing nuts?  Why should vegetarian dishes be prepared away from those containing meat?  How can you be sure the food you eat is safe to eat?

Unit 4: Experimenting to Solve Food Production Problems

This unit focuses on the understanding of the properties of food in order to plan and carry out experiments.  Why does ice cream freeze?  How do I stop cream curdling?  How do I make cakes rise?  Why don salad dressings separate?  These are all examples of the problems that can be addressed in this unit.


AS Assessment Overview

UNIT 1: Meeting Nutritional Needs of Specific Groups

·         Written exam paper – 50% (lasting 1½ hours)

o   Exam paper divided into 3 sections

§  Section A is short questions

§  Section B is extended answer questions

§  Section C relates to a case study

·         Internal assessment – 50%


o   A controlled assessment coursework piece

A2 Asessment Overview

The Year 12 mark will carry over and count for 50% of the qualification

Unit 2: Ensuring Food is Safe to Eat

·         Externally assessed written task

o   Students will be given an assignment and a period of 8 hours, timed and supervised to complete.

Unit 4: Experimenting to Solve Food Production Problems

·         Internal assessment – 50% of Year 13

o   A controlled assessment coursework piece

How to apply

You can apply for this course through UCAS Progress. Add this course to your favourites so you can start making an application.

Last updated date: 18 November 2016
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Key information

  • Start date: Next September
  • Duration: 2 Years
  • Course code: QAN 601/4553/5

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