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St Peter's
Catholic School

Food Science and Nutrition

Mrs F August

Head of Design and Technology

The Team

Mrs F Brown     DT Technician 
Miss J Kendall     Teacher of Design Technology
Mr P McCaul Teacher of Design Technology
Mr T Miller    Headteacher
Mr P Nutting Teacher of Design Technology
Mrs D Ridgers DT Technician
Mr G Scott DT Technician

Introduction to the Department

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.

The WJEC Level 3 Diploma in Food Science and Nutrition has been designed to provide learners with underpinning knowledge, understanding and skills to progress to further study and training. It offers exciting and interesting experiences that focus learning for 16-18 year-old learners through applied learning, i.e. through the acquisition of knowledge and understanding in purposeful contexts linked to the food production industry.

 Qualification structure and content

 All learners must take Units One and Two and then select either Unit Three or Unit Four.


Unit Title


Mandatory or Optional


Meeting the Nutritional Needs of Specific Groups

Internal and External



Ensuring Food is Safe to Eat




Experimenting to Solve Food Production




Current Issues in Food Science and Nutrition



Learning experience

The WJEC Level 3 Diploma in Food Science and Nutrition is an Applied Qualification. This means that each unit within the qualification has an applied purpose which acts as a focus for the learning in the unit. The applied purpose demands learning related to authentic case studies. 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 allow learners to learn in such a way that they develop:

  • skills required for independent learning and development
  • a range of generic and transferable skills
  • the ability to solve problems
  • the skills of project based research, development and presentation
  • the fundamental ability to work alongside other professionals, in a professional environment
  • the ability to apply learning in vocational contexts

All units within the WJEC Level 3 Diploma in Food Science and Nutrition are vocationally relevant to the food production industry.

Course requirements

Students need to ideally have good grades in English and Science. GCSE Food Technology is desirable but not essential providing students are committed to the subject.


Together with relevant Level 3 qualifications 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 progress to higher education degree courses, such as:

  • BSc Food and Nutrition
  • BSc Human Nutrition
  • BSc (Hons) Public Health Nutrition
  • BSc (Hons) Food Science and Technology

Costs and extra-curricular opportunities

Students will need to provide some ingredients for the practical sessions in the course. Food prepared in these sessions should form a part of the family meal. Expensive and unusual ingredients and those required for experiments will be provided by the school.