Diploma in Food Science and Nutrition (Level 3)

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

This is an Applied General qualification. This means it is designed primarily to support learners progressing to university. It has been designed to offer exciting, interesting experiences that focus learning for 16 – 19 year old learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful, work-related contexts, linked to the food production industry.

The units that will be covered in this qualification are:

  • Meeting Nutritional Needs of Specific Groups (mandatory unit)
  • Ensuring Food is Safe to Eat (mandatory unit)
  • Experimenting to Solve Food Production Problems (optional)
  • Current Issues in Food Science and Nutrition (optional)

Students would cover the two mandatory units and a one of the optional units. 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.

Each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands authentic work related learning in each of the available units. It also requires learners to consider how the use and application of their learning impacts on themselves, other individuals, employers, society and the environment. The applied purpose will also enable learners to learn in such a way that they develop:

  • skills required for independent learning and development
  • skills to ensure their own dietary health and well being
  • a range of generic and transferable skills
  • the ability to solve problems
  • the skills of project based research, development and presentation
  • the ability to apply mathematical and ICT skills
  • the fundamental ability to work alongside other professionals, in a professional environment
  • the ability to apply learning in vocational contexts.

The range of units available would support learners’ progression from study at Level 2, but in particular GCSE`s in Hospitality and Catering, Home Economics: Food and Nutrition, Biology, Physical Education, Humanities and Design and Technology. 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