Food Science & Nutrition
To find out further details on the course please view our prospectus page
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‘Cookery or the art of preparing good and wholesome food, and of preserving all sorts of alimentary substances in a state fit for human sustenance, or rendering that agreeable to the taste which is essential to the support of life, and of pleasing the palate without injury to the system, is, strictly speaking, a branch of chemistry; but, important as it is both to our enjoyments and our health, it is also one of the latest cultivated branches of the science.’
‘Development is where my heart is focused because eating is the only thing that we do that involves all the senses. We eat with our eyes and our ears and our noses.’
Heston Blumenthal
FAQs
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While having studied GCSE Food will be advantageous it is not essential to be able to do this course. You must however have a strong interest in learning about food science and nutrition and high level food practical skills.
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Develop your practical skills at every opportunity. Evaluate the dishes you make and consider how these can be developed, adapted or improved. Watch food related programmes and read current food and diet related articles online or in newspapers.
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You will complete one unit which will be 50% written exam and 50% non examined assessment which is marked by your teacher. This non examined assessment includes your practical work.
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Yes - By studying for this certificate alongside other relevant qualifications at Level 3 you will gain the required knowledge to use the qualification to support entry to higher education courses such as:
BSc Human Nutrition
BSc (Hons) Public Health Nutrition
BSc (Hons) Food Science and Technology