Why choose this subject?

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 that support healthy eating initiatives. Many employment opportunities within the field of food science and nutrition are available to graduates.

How will this subject be delivered?

Learners complete three units: two mandatory and one optional.

The first mandatory unit will enable the learner 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.

The second mandatory unit will allow learners to develop their 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 will allow learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.

How is it assessed?

The Extended Certificate will be assessed through coursework – both internally and externally marked – and through an externally assessed examination. 25% of the qualification is externally assessed.

Subject specific entry requirements?

Mathematics GCSE – grade 6

English GCSE – grade 6

Food GCSE – grade 6


The qualification carries UCAS points and is recognised by higher education providers. Together with other relevant qualifications at Level 3, such as AS and A levels in Biology, Chemistry, Sociology and Maths and/or Level 3 qualifications in Hospitality or Science, learners will gain the required knowledge to be able to use the qualification to support entry to higher education courses such as:

  • BSc Food and Nutrition
  • BSc Human Nutrition
  • BSc (Hons) Public Health Nutrition
  • BSc (Hons) Food Science and Technology

Additional costs relating to this course

  • Cost of ingredients for practical lessons
  • Stationery


Board: WJEC