Unit 1: Meeting nutritional needs of specific groups Through this unit, you will gain an understanding of how to identify hazards and minimise risks when producing food to meet the nutritional needs of specific groups. You will learn about different types of nutrients and how those are used by the body to ensure you can plan a balanced nutritious diet. You will develop skills for preparing, cooking and presenting nutritious dishes that meet specific needs. This unit is both internally and externally assessed. Both assessments will provide an overall grade for the unit.

Unit 2: Ensuring that food is safe to eat Learners will develop an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks. From this understanding, learners will be able to recommend the control measures that need to be in place, in different environments, to ensure that food is safe to eat.

Unit 3: Experimenting to solve food production problems The aim of this unit is for learners to use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiments will be used to propose options to solve food production problems.

Entry Requirements

Grade 4 in English Language or Literature


Year 1: 90 minute examination; plus 15 minutes reading time (50% of final grade) Nine 30 minute internal coursework tasks (50% of final grade)

Year 2: 12 hour internal assessment: food investigation (50% of final grade) External assessment: assignment under exam conditions (50% of final grade)

What Next?

Subjects that complement Food Science and Nutrition are Applied Science, PE, Health and Social Care, Business, Psychology and Sociology. Students go on to study Nutrition, Human Nutrition, Product Design, Hospitality, Public Health and Dietetics.

Careers aligned to this field of study include:

  • Food Technologist
  • Nutritional Therapist
  • Chef
  • Toxicologist
  • Research Scientist (Life Sciences)

Food Science and Nutrition Subject Leader: Mrs M Gray

Syllabus: WJEC

Course Specification: 601/4553/5

Qualification: Level 3 Diploma