Food Science and Nutrition


Department Information

Key Stage 5

Level 3 WJEC Diploma in Food Science and Nutrition

Entry Requirements: Minimum of Grade 4 in English, Maths and Science (Preferably Biology) is needed to take this course.

Learners will gain a good understanding of food science and nutrition and the impact of food and nutrition on the lives of individuals and on society today. They will gain a clear understanding of how to identify hazards and minimise risks when producing food to meet the nutritional needs of specific groups. They will demonstrate good knowledge of the different properties of nutrients, how the body processes nutrients and how nutritional needs change over time. They will use their understanding and knowledge to accurately plan dishes and dietary plans to meet nutrition needs of specific individuals. Learners will carry out practical tasks (including experimental work) and will analyse results and draw basic conclusions from their findings.  Learners will produce a research project on a chosen issue within food science and nutrition.  Learners complete three units: two mandatory and one optional. Grading is weighted 50% external assessment and 50% internal assessment.

Year 12

Students will develop their food preparation and cooking skills to a high standard.  They will research the industry as a whole and the legislations and management systems to run and maintain a variety of businesses within the industry.  The first mandatory unit will enable the learner to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.  They will sit 1 exam in units 1 and 2 with a second opportunity available if needed in year 13. 


The second mandatory unit will allow learners to develop their understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry.  Again practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience

Year 13

Students will further their kitchen skills in the development of their techniques in solving problems in food production.  They will then complete a synoptic assessment in food production or research and investigate the current issues within the industry. Students will be expected to plan and cost menus and organise theme nights providing food for a variety of special diets.


Year 12

Year 13

1 Meeting the Nutritional Needs of Specific Groups

3 Experimenting to Solve Food Production


2 Ensuring Food is Safe to Eat External Mandatory

4 Current Issues in Food Science and Nutrition