The WJEC Level 3 Alternative Academic Qualification in Food Science and Nutrition (Certificate) is designed for 16–18-year-old students who are passionate about food science, nutrition and health, and who are considering pursuing graduate careers in these fields. If you're interested in understanding the science behind food production, dietary health and how nutrition impacts well-being, this qualification is a great fit for you. It blends academic knowledge with practical application, helping you develop valuable real-world skills while building a solid academic foundation. 

If you're interested in tackling real-world challenges, such as fighting obesity, improving food sustainability or addressing food security, this qualification will give you a strong foundation for a future in public health initiatives, food policy development or the research and development sectors within the food industry. The curriculum encourages creativity, critical thinking and problem-solving—skills that are essential in competitive and evolving industries. 

Course content and assessment criteria 

You will complete four units: three mandatory and one optional, over the two years. 

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.  

Topic headings within the unit:  

• Understand properties of nutrients  

• Understand the relationship between nutrients and the human body  

• Be able to plan nutritional requirements  

You will be assessed through a written examination. 

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.  

Topic headings within the unit:  

• Factors affecting food choice  

• Planning, preparation and cooking techniques  

• Evaluating dishes for specific target groups  

You will be assessed on your ability to plan, prepare, cook and present a meal through recipe development and testing. You will be provided with a target audience, and your dishes must meet the needs of the target audience and showcase a range of skills and techniques. 

Unit 3: Principles of Food Hygiene and Food Safety  

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

Topic headings within the unit:  

• Understand how micro-organisms affect food safety  

• Understand how food can cause ill health.  

• Understand how food safety is managed in different situations.  

You will be assessed through a written examination. 

Unit 4: Experimenting to Solve Food Production Problems (optional)  

You will develop research and investigative skills, mirroring scientific methodologies used in university-level courses. You will learn how to formulate hypotheses, design and conduct experiments and analyse results.  

Topic headings within the unit:  

• Understand the scientific properties of food  

• Solving food production problems  

• Scientifically investigate changes to food  

For your assessment, you will be required to plan and investigate solutions to a given scenario 

Unit 5: Current Issues in Food Science and Nutrition (optional)  

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

Topic headings within the unit:  

• Carry out research into a contemporary issue in food science and nutrition • The use of research in food science and nutrition  

• Evaluate own research into current issues in relation to food science and nutrition  

For your assessment, you will undertake research into a contemporary issue in food science and nutrition. 

 

Exam Board: WJEC  

Entry requirements: 5 in food technology or merit, 4 in maths, 4 in English literature or language    

Suitable course if you are interested in: nutrition, food science, hotel management, practical skills, medicine,    

Leading to a career in: product development, nutrition, care industry, environmental health, teaching, social work, medicine, nutritional science, food retail, manufacturing, supply chain management 

This subject goes well with: P.E., geography, chemistry, biology, BTEC Science,