WJEC Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate)

The key knowledge in Food science and Nutrition can allow you to move onto further study in areas such as Food Science, Food Technology, Nutrition and Dietetics. Practical skills are a key component along side nutrition.

What will you study?

The qualification involves the completion of four units, three of these are mandatory and for one of the units you have and option to choose between two units. Each unit is worth 25% of the final grade. The Extended Certificate is equivalent to one A level qualification.

External assessment in the form of a written examination comes at the end of Year 12 and Year 13. Internal assessment comes in the form of completing NEAs in Year 12 and Year 13.

The units are as follows

Unit 1 (mandatory) Nutritional needs across the life stages.

This unit develops knowledge and understanding of food and nutrition across life stages.

Unit 2 (mandatory) Developing practical food production skills.

This unit develops cooking skills including preparation, cooking and presentation.

Unit 3 (mandatory) Principles of food hygiene and food safety in food production.

This unit is about hazards and risks in relation to the storage, preparation, cooking and serving of food items in different environments.

Unit 4 (optional) Experimenting to solve food production problems

This unit includes the scientific properties of food to allow the students to carry out investigations with the aim of solving real world food production problems.

Unit 5 (optional) Current issues in food science and nutrition

This unit allows students to investigate into current issues within the world of food science and nutrition.