Food Science & Nutrition (BTEC)

BTEC LEVEL 3

Introduction to Course

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.

Exam Board/Specification

WJEC Level 3 601/4552/3

Entry Requirements

  • Grade 4 in GCSE English
  • Grade 4 in GCSE Chemistry
  • Grade 4 in GCSE Biology
  • Desirable Food qualification

Modules/Units

Certificate in Food Science and Nutrition

Learners must complete one unit:

  • Meeting Nutritional Needs of Specific Groups – mandatory (Assessment: Internal and External. Guided learning hours: 180)

Diploma in Food Science and Nutrition

Learners must complete three units: two mandatory and one optional

  • Meeting Nutritional Needs of Specific Groups – mandatory (Assessment: Internal and External. Guided learning hours: 180)
  • Ensuring Food is Safe to Eat – mandatory (Assessment: External. Guided learning hours: 90)
  • Experimenting to Solve Food Production Problems – optional (Assessment: Internal. Guided learning hours: 90)
  • Current Issues in Food Science and Nutrition – optional (Assessment: Internal. Guided learning hours: 90)

Progression Routes

University courses include: Food with Nutrition, Human Nutrition, Food, Nutrition & Health, Nutrition and Public Health, Food and Culinary Arts, Culinary Arts Management, Food Preparation and Culinary Arts, Food Science, Food Technology, Food and Nutritional Sciences. Career paths include: Food Technologist, Nutritional Therapist, Product Development Scientist, Quality Assurance Manager, Regulatory Affairs Officer, Scientific Technician and Research Scientist.