FOOD SCIENCE AND NUTRITION

QUALIFICATION:

WJEC Extended Certificate

OVERVIEW:

This new course is equivalent in size and UCAS points to an A level. It combines both theoretical study and practical application, offering a dynamic and engaging learning experience. As an alternative academic qualification, it focuses on applied learning — developing knowledge and understanding through real-world, work-related contexts linked to the food production and nutrition industries.

An understanding of food science and nutrition is highly relevant across a wide range of careers. From nutritionists and care providers in healthcare settings to sports coaches and fitness professionals, this knowledge supports informed decisions about health and wellbeing. It is also vital in sectors such as hospitality, catering, food manufacturing, and public health, where it contributes to menu design, product development, and national healthy eating initiatives.

This qualification provides an excellent foundation for further study or employment in the fields of food science, nutrition, health, and wellbeing — opening the door to a variety of rewarding career pathways.

The specification is new for September 2026.

COURSE REQUIREMENTS:

Sixth Form at Malton standard entry requirement for vocational courses: 4 GCSEs at Grade 4+ to include English or Maths.

EQUIPMENT:

You will be expected to provide your own ingredients for practical lessons. You will also need to bring an apron and a range of storage containers to transport ingredients and finished dishes. There may be times when you will require more specialist equipment which we mostly provide in school.  iPad devices are used extensively for theory work. Financial assistance via the bursary scheme may be available.

SKILLS:

Students should have a genuine interest in food, health, and how science applies to everyday life. You’ll need creativity, passion and confidence in practical work, along with good organisation, time management, and communication skills to plan, research, and present your findings. A scientific mindset and the ability to work both independently and as part of a team are important. While GCSEs in Food Preparation & Nutrition, Science, or PE are useful, enthusiasm and a willingness to learn are the key ingredients for success.

ASSESSMENT:

Year 12

• Unit 1: Nutritional Needs Across the Life Stages (mandatory) External assessed exam 25%
• Unit 2:Developing Practical Food Production Skills (mandatory) Internally assessed document 25%

Year 13

• Unit 3: Principles of Food Hygiene and Food Safety in Food Production (mandatory) External assessed exam 25%
• Unit 4: Experimenting to Solve Food Production Problems (optional) Internally assessed document 25%
• Unit 5: Current Issues in Food Science and Nutrition (optional) Internally assessed document 25%

Studying one of the optional units will allow students to follow a more personalised approach. Guidance will be given.

The new specification will now be based on an A*-E (UMS) grading

FUTURE PROSPECTS:

Studying this qualification opens the door to a wide range of careers in the food, health, and wellbeing industries.  Students can progress into roles such as nutritionist, dietician, food technologist, product developer, or food safety officer, as well as positions within hospitality, catering, public health, and sports nutrition. The course also provides a strong foundation for university study in fields like food science, human nutrition, public health, or food technology, making it ideal for those interested in the science of food, healthy eating, and the growing global focus on nutrition and sustainability.

The course carries the same opportunities to achieve the equivalent UCAS points as an A level.

WHAT DO OUR STUDENTS SAY:

“I really enjoyed Food Science as it taught me how and why things happen when cooking foods. We learned a lot about presenting foods and how that helps, this included time management. It has helped me realise how easy things are made from scratch, I still use some of the skills to this day.”

Our students comment on the rapid growth of skills they achieve in healthy, practical cooking and in essential life skills.