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. Many employment opportunities within the field of food science and nutrition are available to graduates.
The WJEC Level 3 Certificate in Food Science and Nutrition has been designed to provide learners with underpinning knowledge, understanding and skills to progress to further study and training. It offers exciting and interesting experiences that focus learning for 16-19 year-old learners and adult learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.
Although there are no formal entry requirements, the qualification supports progression from Level 2 particularly GCSEs in Hospitality and Catering, Home Economics: Food and Nutrition, Design and Technology, Biology and Physical Education as well as vocational qualifications such as the WJEC Level 1/2 Award in Hospitality and Catering. The qualification is generally delivered over two years and is likely to be studied in schools or colleges alongside GCE AS and A Levels and other L3 vocational qualifications.
The course is split into the Certificate which is generally studied for in year 12 and the Diploma which is then continued during year 13.
The WJEC Level 3 Certificate in Food Science and Nutrition is made up of one unit: Meeting the Nutritional Needs of Specific Groups.
Students need to have at least a GCSE grade 4 or above in food and nutrition to be accepted onto this course.
| Key Course Details | |
|---|---|
| Course type | WJEC Level 3 Certificate |
| Exam board | WJEC |
| Assessment | Written examination (50%) |
| Controlled assessment (50%) |