Food Science and Nutrition (WJEC)

WJEC Level 3 AAQ

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Careers update October

Food Science and Nutrition at Kimbolton

The WJEC Level 3 Alternative Academic Qualification in Food Science and Nutrition is an engaging, academically rigorous course for pupils with a passion for food science, nutrition and health.

This qualification is designed for 16–18-year-olds and is ideal if you are considering a graduate career in these fields. Or if you have an interest in the science behind food production, dietary health, and the impact of nutrition on well-being.

UCAS points: A* = 56 | A= 48 | B = 40 | C=32 | D = 24 | E = 16.

About the course

Course code: WJEC Level 3 AAQ

This Academic Qualification bridges the gap between academic theory and practical application, developing real-world skills alongside a solid academic foundation.

The course explores the relationship between nutrition, diet and well-being, alongside the science of food production, preparation and safety.

You’ll gain:

Valuable skills in cooking, meal planning, research, analysis and problem-solving.
A deeper understanding of contemporary issues such as obesity, food sustainability and food security.

You’ll enjoy Food Science and Nutrition if you:

Are a curious, creative and motivated learner.
Are keen to prepare for higher education or a career in nutrition, dietetics, food science, public health, sports science or the wider food industry.

This course goes well with: Biology, Chemistry, Business Studies, Geography, P.E and Psychology.

Course specification

Course content

Unit 1- Nutritional Needs Across the Life Stages

This unit will provide you with an in-depth understanding of the properties and functions of nutrients, the impact of food production on nutritional value and how dietary requirements vary across different life stages.

These topics are directly relevant to human nutrition and food science degrees.

Topics covered

Understanding the properties of nutrients.
Understanding the relationship between nutrients and the human body.
How to plan nutritional requirements.

Unit 2- Developing Practical Food Production Skills

You will apply theoretical knowledge in a hands-on environment, learning advanced food preparation techniques while considering nutritional value and dietary needs.

These skills mirror practical elements found in undergraduate laboratory-based / practical food science modules.

Topics covered

Factors affecting food choice.
Planning, preparation and cooking techniques.
Evaluating dishes for specific target groups.

Unit 3 – Principles of Food Hygiene and Food Safety

You will gain essential knowledge in food safety, microbiology and regulatory requirements.

Topics covered

Understanding how micro-organisms affect food safety.
Understanding how food can cause ill health.
Understanding how food safety is managed in different situations.

Unit 4 – Current Issues in Food Science and Nutrition

This unit encourages critical thinking and research into contemporary food science challenges, preparing students for research-focused university programmes.

Topics covered