Course Equivalent
This course is the equivalent of 1 A Level
Why should you take this course?
This course is equivalent to one A Level and suitable for anyone interested in food, nutrition, and the food industry.
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.
GCSE Food technology is an advantage but not a requirement. You need to have a passion to understand the science of food and how it links to nutrition as well as some cooking experience, or the willingness to learn skills.
Course content
Certificate in Food Science and Nutrition: In the first year you will learn about 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.
Diploma in Food Science and Nutrition: in the second year, you will extend your knowledge of food safety, as well as exploring current issues in food science and nutrition through an extended project of your choice.
How will I be assessed?
You will be assessed through a controlled assessment consisting of planning and a practical to produce a three-course meal. You will also complete a 90-minute written exam.
In Year 2 you will be assessed through a controlled assessment based on research into a current food science issue of your choice. There will also be an externally marked assessment on Ensuring Food is Safe to Eat.
Are there any special expenses?
There will be costs for ingredients for the cooking aspect of the course, as students will learn practical skills through a range of cooking sessions from October half-term and students will also need to provide their own ingredients for the practical element of the controlled assessment in February/March.
What could I do next?
This is excellent preparation for students wishing to pursue careers in food and nutrition, food science, food technology and public health, personal training and the health and social care industry.
