This Alternative Academic Qualification in Food Science and Nutrition (Extended Certificate) is designed for those passionate about food science, nutrition and health, and who are considering a graduate career in these areas.
By studying Food Science and Nutrition you will develop a range of essential skills that will be valuable for higher education and future professional roles; see the Key Skills section below for more details.
| Head of Department | Mrs R Cumming BA (Hons) (Derbyshire), BSc (Southern Africa) | |
| Subject Lead | Mrs R Cumming | |
| Syllabus | WJEC 4523QX |
Course structure
Assessment for the units in this course will be through written examinations and non-examination assessments.
Unit 1: Written Examination: 1 hour 30 minutes, 25% of qualification, 80 marks
Nutritional needs across the life stages (Mandatory)
This unit will provide you with an indepth understanding of the properties and functions of nutrients, the impact of food production on nutritional value and how dietary requirements vary across different life stages. These topics are directly relevant to human nutrition and food science degrees.
Unit 2: Non-examination Assessment: 9 hours 30 minutes, 25% of qualification, 100 marks
Developing practical food production skills (Mandatory)
You will apply theoretical knowledge in a hands-on environment, learning advanced food preparation techniques while considering nutritional value and dietary needs. These skills mirror practical elements found in undergraduate laboratory based/practical food science modules.
Unit 3: Written Examination: 1 hour 30 minutes, 25% of qualification, 80 marks
Principles of food hygiene and food safety (Mandatory)
This unit is particularly relevant if you intend to pursue a career involving food technology, quality control and food safety management as it introduces fundamental concepts related to foodborne illnesses, hazard analysis and industry standards. These topics are widely covered in food science and public health degrees.
Unit 4: Non-examination Assessment: 12 hours 30 minutes, 25% of qualification, 100 marks
Experimenting to solve food production problems (Optional)
You will develop research and investigative skills, mirroring scientific methodologies used in university-level courses. You will learn how to formulate hypotheses, design and conduct experiments and analyse results.
Unit 5: Non-examination Assessment: 12 hours, 25% of qualification, 100 marks
Current issues in food science and nutrition (Optional)
This unit encourages critical thinking and research into contemporary food science challenges, preparing students for research-focused university programmes.