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Food and Nutrition

Level 3 Diploma in Food Science and Nutrition

It is an exciting time in food education. Every day in the UK the food industry feeds over 27 million households, that is nearly 64 million people, through the efforts of many hundreds of thousands of people working in different parts of the food chain. Food is the largest manufacturing sector and the largest private sector employer in the UK. The hospitality market is expected to grow by 1.8% with careers in event management, hotel management, business development and executive chef positions.

Food education is changing. We have a brand new course to offer in the 6th Form, designed to be studied alongside GCE A levels, the Diploma offers an understanding of food science and nutrition relevant to many industries and job roles.

Next time you are out food shopping, pause for a moment, then try to visualise how all the food products got into your local supermarket, restaurant or corner shop. Cookery items feature everywhere in television programmes, magazines and advertisements. In hospitals, dieticians, care providers and nutritionists work with patients to formulate their diets. Sports coaches and fitness instructors need to understand nutrition in order to advise on best performance and training. Product development technologists, food stylists, food scientists, engineers, food marketers and food journalists are just some of the experts working in the food and drink industry.

The Diploma in Food Science and Nutrition can lead to one of many different food degrees on offer or to a variety of other non-food based courses. The Diploma is awarded on a four point scale: Pass, Merit, Distinction or Distinction*. Each has UCAS points equivalent to GCE A level. So for example Distinction is comparable to an A and is worth 120 UCAS points. It is a recognised qualification at universities.  Modules include nutritional needs in various contexts, the science of food safety, experimenting to solve food production problems and current issues in food.

Assessment is undertaken through a written examination, an externally marked assessment and an internally marked task. Lessons are split into theory and practical sessions where design proposals are explored, dishes are invented and product testing is undertaken. Culinary skills are developed to include techniques such as sauce making, pasta making, bread making, pastry making and meat handling. Eating is obligatory.