Level 3 Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate)

Link to new course year 12 www.eduqas.co.uk/qualifications/level-3-alternative-academic-qualification-in-food-science-and-nutrition-extended-certificate/#tab_keydocuments

Link to new course year 13 

Food scientists and nutrition specialists play a vital role in understanding the relationship between diet, health, and wellbeing. Their work supports the development of healthier food products, promotes informed dietary choices, and addresses key issues such as food safety, sustainability, and public health nutrition.

Our new Level 3 Alternative Academic Qualifications in Food Science and Nutrition equip learners with the knowledge, understanding, and practical skills to progress to higher education. Learners will study key topic areas including nutrients and metabolism, food safety and quality, dietary needs across the lifespan, and the impact of food choices on health.

The Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate) is equivalent in size to an A Level (360 GLH).
The Alternative Academic Qualification in Food Science and Nutrition (Certificate) is equivalent in size to an AS Level (180 GLH).

Who is this qualification for? This qualification is designed for 16–18-year-olds who are interested in food science, nutrition, and health and are considering pursuing graduate careers in these fields. It is ideal for learners with a strong interest in the science behind food production, dietary health, and the broader impact of nutrition on well-being. This Applied Academic Qualification bridges the gap between academic theory and practical application, developing real-world skills alongside a solid academic foundation. The qualification will be of particular interest to learners who intend to progress to higher education and pursue careers in areas such as dietetics, food science, nutrition consultancy, public health, or food product development. It provides learners with an in-depth understanding of key topics, such as food safety, the role of nutrients in the human body, and the development of innovative food products. By focusing on applied learning, the qualification prepares learners for the demands of higher education, equipping them with research, analytical, and practical skills that will benefit them in university courses and beyond.

2.4. Qualification Structure The qualification develops learners’ knowledge and understanding in areas such as nutrition and nutritional needs and food safety, as well as supporting learners to develop their practical food production skills to produce quality food items to meet the needs of individuals and specific situations. Learners are required to complete two mandatory units.

Unit 1 and 2 are completed in year 12.

Units 3 and 4 are completed in year 13. 

To study this course, it is recommended that you have studied Food Preparation and Nutrition at GCSE to grade 5+