Page 22 - Sixth Form Courses 2026-2028

WJEC LEVEL 3 EXTENDED CERTIFICATE (1 A LEVEL EQUIVALENT)
FOOD SCIENCE AND NUTRITION

OVERVIEW The Level 3 Alternative Academic Qualification in Food Science and Nutrition
equips learners with the knowledge, understanding, and practical skills to progress
to higher education. Learners will study key topic areas including lifespan, and the
impact of food choices on health. The course is excellent preparation for those
wishing to pursue careers in nutrition, food science, sports science, food
technology, consumer protection, business, and the hospitality industry.

APPROACH Level 3 Food Science and Nutrition qualifications have been designed around the
concept of a ‘plan, do, and review’ approach to learning. This qualification will also
appeal to learners interested in solving real-world challenges, such as combating
obesity, improving food sustainability, or addressing food security issues. It
provides a solid foundation for progression in public health initiatives, food policy
development, or the research and development sectors within the food industry.
The curriculum encourages creativity, critical thinking, and problem-solving, all of
which are essential for succeeding in competitive and evolving industries.

COURSE OUTLINE This course offers the opportunity for you to primarily explore the subject of food
from a number of different perspectives. In the Lower Sixth, students follow two
units of study:
Unit 1 Meeting Nutritional Needs of Specific Groups: students become able to
demonstrate an understanding of the science of nutrition and nutritional needs in
a wide range of contexts.
Unit 2 Food and Nutrition in Action: through ongoing practical sessions they
gain the skills to produce quality food items to meet the needs of individuals.
These units are assessed through a combination of a written exam and an internal
centre marked assessment.
In the Upper Sixth, all students complete two further units, Unit 3: Principles of
Food Hygiene and Food Safety in Food Production. This allows students to develop
their understanding of the science of food safety and hygiene; essential knowledge
for anyone involved in food production in the home or wishing to work in the food
industry. Again, practical sessions will support the gaining of theoretical
knowledge and ensure learning is a tactile experience. The final unit, Unit 5:
Current Issues in Food Science and Nutrition sees students complete a food
research project of their choice.
While most students will proceed to the second year and achieve a Level 3
Extended Certificate at the end of the Upper Sixth, it is possible to do the first year
and achieve a Level 3 Certificate on completion of Units 1 and 2.
The Extended Certificate is a full Level 3 qualification, which is the same size as an
A level. The extended certificate grading is reported on a six-point scale: A* - E.
These grades have an equivalent UCAS weighting to the A level grades A* to E,
respectively.

FURTHER INFORMATION The WJEC Level 3 Food Science and Nutrition course can be successfully matched
with a range of A level subjects (or equivalent), supporting progress on to a wide
range of higher education degree courses.

ENTRY REQUIREMENTS Students wishing to follow the WJEC Level 3 Food Science and Nutrition course
will have achieved a minimum of 30 points from the student’s best 6 GCSE/
IGCSE/BTEC (or equivalent) courses (including at least one science qualification).

EXAM BOARD AND https://www.eduqas.co.uk/qualifications/level-3-alternative-academic-
SPECIFICATION qualification-in-food-science-and-nutrition-extended-certificate/#tab_
keydocuments

CONTACT Head of Food Studies
Mr P Reeves
reeves.p@millfieldschool.com

20 MILLFIELD SIXTH FORM 2026-2028