Accessibility links

Food Science and Nutrition BTEC Level 3 Diploma at Walton High

Course description

An understanding of food science and nutrition is relevant to many industries and job roles. Care providers and nutritionists in hospitals use this knowledge, as do sports coaches and fitness instructors. Hotels and restaurants, food manufacturers and government agencies also use this understanding to develop menus, food products and policies that support healthy eating initiatives.

This course is a mix of both practical based skills and theoretical aspects of food science, nutrition and food safety. Students will be given the chance to improve and develop their culinary skills ,this forms a major part of unit 1. Through the choice of units taken, students can tailor their own learning to suit their own preferences e.g. focus on catering and hospitality or more food science aspects.

Course content

This course is broken down into four units: these will be delivered over the two years and include two mandatory units. A further unit will be chosen from two optional units in Year 13.

Mandatory Units:

Unit 1: Meeting Nutritional Needs of Specific Groups

The purpose of this unit is to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs. (50% exam, 50% coursework).

Unit 2: Ensuring Food is Safe to Eat

Develop an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks. From this understanding, learners will be able to recommend the control measures that need to be in place, in different environments, to ensure that food is safe to eat - (This is assessed through an 8 hour supervised assignment.) Optional Units (one to be chosen):

Unit 3: Experimenting to Solve Food Production Problems

Use your understanding of the properties of food in order to plan and carry out experiments. The results of the experiments would be used to propose options to solve food production problems. E.g. “Why does ice cream freeze? “

Unit 4: Current Issues in Food Science and Nutrition

Through this unit, you will develop the skills needed to plan, carry out and present a research project on current issues linked to issues related to food science and nutrition. This could be from the perspective of a consumer, food manufacturer, caterer and/or policymaking perspective.

Entry requirements

6 A*-C GCSE/ Level 2 BTECS or above with preferred C grades in GCSE English Language and Maths. Grade C or above in a relevant GCSE (Food Technology, Food Preparation & Nutrition or Catering). Relevant Level 2 BTEC at a Merit.


Two exams:

  • Unit 1– Year 12 (90 min exam).
  • Unit 2– Year 13 (8 hour supervised assignment) Second year focuses on chosen module which is coursework based only (incorporating practical experiences).

Future opportunities

This qualification will open doors to the food industry or hospitality industry on a vocational route and also will allow university entry, some examples of suitable degrees include:

  • BSc Food and Nutrition
  • BSc Human Nutrition
  • BSc (Hons) Public Health Nutrition
  • BSc (Hons) Food Science and Technology

Throughout the course, students will be working with experts from the following areas of the working world:

  • Environmental Health Departments
  • NHS professionals
  • Catering managers
  • Contract catering organisations
  • Charities that provide food to service users
  • Hotels and restaurants
  • Food production organisation

How to apply

If you want to apply for this course, you will need to contact Walton High directly.

Last updated date: 28 September 2016
Provider logo

Key information

  • Start date: Next September
  • Duration: 2 years