WJEC Level 3 Diploma


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.

The course involves both theory work and practical tasks. This is an Applied General qualification so it has been designed to offer exciting, interesting experiences that focus learning through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry.


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 to transport ingredients and finished dishes. iPads are used extensively for theory work. Financial assistance via the bursary scheme may be available.


The course requires a large degree of self-motivation and excellent organisational skills to prepare for each lesson in advance. Many of the tasks set involve problem solving to suit the nutritional needs of different people.



  1. Meeting Nutritional Needs of Specific Groups: Mandatory Internal and External assessment (Y12 written exam and coursework including practical)
  2. Ensuring Food is Safe to Eat: Mandatory External assessment (Y13 exam report in lesson time)
  3. Experimenting to Solve Food Production Problems: Optional internal assessment
  4. Current Issues in Food Science and Nutrition: Optional internal assessment(Y13 exam report in lesson time)

Studying one of the two optional units will allow you the opportunity to study subjects of particular interest or relevance to you, building on previous learning and experiences.

The course will be assessed through practical work and an end of course examination


This qualification can lead into future study for a range of careers including:

Dietician, Hospitality, Sports industry, Food manufacturing, Food technologist, Medical research, Government agencies, Food science and nutrition.


“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.”