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.
Site
Lewes
Level
Level 3
Course Type
16 +
Qualification
A Level
| Options | Course Code | Starts | Ends |
|---|---|---|---|
| apply | 03121y1 | 08/09/25 | 18/06/27 |
This is an Applied General qualification. This means it is designed primarily to support learners progressing to university. It is mainly designed for those wanting to pursue careers or learning in related areas such as the food industry production.
Each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands authentic work related learning in each of the available units. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment. The applied purpose will also enable learners to learn in such a way that they develop:
• skills required for independent learning and development • skills to ensure their own dietary health and well being • a range of generic and transferable skills • the ability to solve problems • the skills of project based research, development and presentation • the ability to apply mathematical and ICT skills • the fundamental ability to work alongside other professionals, in a professional environment • the ability to apply learning in vocational contexts.
Our general entry criteria to study 3 A-Levels is: Minimum five GCSEs grade 4-9 with English Language or Maths at grade 5. For a mixed Level 3 programme the criteria are: Minimum five GCSEs grade 4-9 with English Language or Maths at grade 4. Subject specific entry criteria apply: A GCSE grade 5 in Maths and grade 5 in a Science subject.
The WJEC Level 3 Certificate in Food Science and Nutrition is assessed using a combination of internal and external assessment. Learners who follow this qualification will study one unit. Assessment is a combination of internal and external assessment components. The relative weighting of the internal and external components iis 50/50.
WJEC Level 3 Applied Certificate in Food Science and Nutrition
This is the equivalent of one A Level and you will therefore take it alongside two other A Levels or their equivalents.
It works very well alongside the L3 BTEC in Applied Science, which is the equivalent of two A Levels
By studying for this certificate alongside other relevant qualifications at A Level for example Biology, Physical Education, Sociology, learners will gain the required knowledge to use the qualification to support entry to higher education courses such as:
• BSc Human Nutrition • BSc (Hons) Public Health Nutrition • BSc (Hons) Food Science and Technology
This qualification is worth the following UCAS points:
D* 56 D 48 M 32 P 16
There may be some additional costs associated with the purchase of food and entry/travel to enrichments and visits.
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.