Department Leader: Melissa Emerson

Course overview:

 This course combines practical cookery sessions with the development of a broad understanding of the scientific principles behind food technology and nutrition. 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. Unit 1 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.

Unit 2 allows 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 allows learners the opportunity to study subjects of particular interest or relevance to them, building on previous learning and experiences.


Qualification structure and content

The WJEC Level 3 Diploma in Food Science and Nutrition is made up of four units:



Unit Title


Mandatory or Optional


Meeting the Nutritional Needs of Specific Groups


Internal and




Ensuring Food is Safe to Eat





Experimenting to Solve Food Production





Current Issues in Food Science and Nutrition



Reading list:

Food Science and Nutrition, Sunetra Roday

Food and Nutrition, Anita Tull

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