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. This is an applied general qualification. This means it is designed primarily to support learners progressing to university. It is mainly designed for those wanting to pursue careers or learn in related areas such as the food industry production. The range of units available would support learners’ progression from the study at Level 2 but in particular GCSEs in food and nutrition, catering and hospitality, biology, physical education, and humanities. By studying for this diploma alongside other relevant qualifications at Level 3 e.g. GCE biology, physical education, and sociology, learners will gain the required knowledge to use the qualification to support entry to higher education. Students will cook every week developing complex skills and multi-stage processes. Developing a deeper understanding of ingredients and processes.
A minimum of 5GCSEs (or equivalent) ‘good’ passes or better including either GCSE Maths or English. Grade 5 or Merit in food course if taken, or two grade 4s in science if not, plus 4 in English Literature or Language.
Unit 1: Meeting nutritional needs of specific groups (mandatory exam). Unit 2: Ensuring food is safe to eat (mandatory exam). Unit 3: Experimenting to solve food production problems (optional coursework). Unit 4: Current issues in food science and nutrition (optional coursework).
About Education Provider
| Region | South West |
| Local Authority | Bath and North East Somerset |
| Ofsted Rating | Good |
| Gender Type | Co-Educational |
| Address | Chandag Road, Keynsham, Bristol, BS31 1PH |
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. This is an applied general qualification. This means it is designed primarily to support learners progressing to university. It is mainly designed for those wanting to pursue careers or learn in related areas such as the food industry production. The range of units available would support learners’ progression from the study at Level 2 but in particular GCSEs in food and nutrition, catering and hospitality, biology, physical education, and humanities. By studying for this diploma alongside other relevant qualifications at Level 3 e.g. GCE biology, physical education, and sociology, learners will gain the required knowledge to use the qualification to support entry to higher education. Students will cook every week developing complex skills and multi-stage processes. Developing a deeper understanding of ingredients and processes.
A minimum of 5GCSEs (or equivalent) ‘good’ passes or better including either GCSE Maths or English. Grade 5 or Merit in food course if taken, or two grade 4s in science if not, plus 4 in English Literature or Language.
Unit 1: Meeting nutritional needs of specific groups (mandatory exam). Unit 2: Ensuring food is safe to eat (mandatory exam). Unit 3: Experimenting to solve food production problems (optional coursework). Unit 4: Current issues in food science and nutrition (optional coursework).