This qualification supports progression from GCSE Food Preparation and Nutrition , Biology and Physical Education as well as vocational qualifications such as the WJEC Level 1/2 Award in Hospitality and Catering.
Students will require a keen interest in both the practical and the scientific aspects of food. They will have a positive attitude to learning through the completion of work, experimental exploration, skills development and nutritional research.
Students must have achieved a minimum of Grade 5 or above in both English Language and Mathematics and Grade 5 (equivalent) in at least 3 other GCSE/Level 2 qualifications. Food and Nutrition or Catering at Grade 5 or Level 2 Merit is also required. Other related GCSE/Level 2 subjects may be considered. Guidance on acceptable related subjects can be provided by the Sixth Form Leadership Team.
On this course you will study
This course offers exciting and interesting experiences that focus on applied learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.
- Unit 1 will enable you to demonstrate an understanding of the science of food safety, nutrition and nutritional needs in a wide range of contexts, and through on–going practical sessions, to gain practical skills to produce quality food items to meet the needs of individuals.
- Unit 2 allows you to develop your understanding of the science of food safety and hygiene; essential knowledge for anyone involved in food production in the home or wishing to work in the food industry. Again, practical sessions will support the gaining of theoretical knowledge and ensure learning is a tactile experience.
Studying one of the two optional units allow the opportunity to study subjects of particular interest or relevance to you, building on previous learning and experiences.
As well as the practical aspects you will be expected to complete high quality analytical work based on real life scenarios. You will produce studies and reports, using the knowledge you have gained from the practical, experimental and theory sessions.
The course is broken down as follows:
Year 12: 50% written exam, 50% written and practical assignment
Year 13: 100% Written and practical assignments
What careers would this be suitable for?
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.
Where can I find out More?
Point of contact:
Maire KempTeam Leader of Design and Technology Department
Contact Maire Kemp who looks after this Design and technology food science and nutrition course on: