Why study Level 3 Alternative Academic Qualification (AAQ) in Food Science and Nutrition?

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

The Level 3 AAQ in Food Science and Nutrition has been designed to support progression to higher education and future careers within the food, nutrition and health sectors. It provides learners with a strong blend of scientific knowledge, nutritional understanding and practical food skills, making it an excellent complementary qualification alongside A Levels such as Biology, Chemistry, Physical Education, Psychology and Sociology.

This qualification is ideal for students who are interested in understanding in depth food science and nutrition, how food impacts health, wellbeing and society, and who may be considering university courses or careers in food science, nutrition, dietetics, public health, sports nutrition or the wider food industry.

What will I study over the two years?

The qualification develops both theoretical knowledge and practical expertise, allowing students to explore the science behind food and nutrition while applying their learning to real-world situations.

Students will study topics including:

• Nutrients and metabolism
• Food safety and quality
• Dietary needs throughout the life stages
• Factors affecting food choice
• The relationship between diet, health and wellbeing
• The impact of food production and consumption on individuals and society
• Practical food preparation and production skills
• Contemporary issues in food science and nutrition

Throughout the course, learners will undertake practical investigations, research tasks and industry-related activities which help develop an understanding of how food science and nutrition are applied within professional settings.

What skills will I develop?

This qualification encourages students to become independent, analytical and reflective learners while developing a range of transferable skills valued by universities and employers.

You will develop:

• Advanced practical food preparation and presentation skills
• Scientific investigation and evaluation skills
• Research and analytical skills
• Problem-solving and critical thinking skills
• Communication and presentation skills
• Mathematical and data interpretation skills
• Independent learning and time management skills
• The ability to apply knowledge in realistic vocational and academic contexts
• Teamworking and professional working practices

These skills support progression into both higher education and employment across a wide range of sectors.

How is the Qualification Assessed?

Assessment is through a combination of:

• External Examinations
• Internally assessed coursework and practical assignments

The qualification has been designed to assess both subject knowledge and the ability to apply learning in realistic and meaningful contexts. Students will complete a mixture of written, practical and research-based assessments throughout the course.

What makes a good candidate for the course?

A successful student will:

• Have a genuine interest in science, food, nutrition and health
• Enjoy practical food preparation and investigating scientific concepts
• Be willing to undertake independent research
• Demonstrate strong organisation and effective time management
• Be prepared to work both independently and collaboratively
• Have an interest in current issues surrounding food, health and sustainability
• Be motivated to extend their learning beyond the classroom

Where could Food Science and Nutrition take me?

This qualification can support progression to a wide range of higher education courses, including:

• BSc Human Nutrition
• BSc (Hons) Public Health Nutrition
• BSc (Hons) Food Science and Technology
• BSc Dietetics
• BSc Food Product Development
• BSc Sports and Exercise Nutrition
• BSc Public Health
• BSc Health Sciences

It also provides valuable preparation for careers in:

• Nutrition and dietetics
• Food science and food technology
• Food product development
• Public health
• Sports nutrition
• Catering and hospitality management
• Environmental health
• Quality assurance and food safety
• Health promotion and education

What are the entrance requirements?

• Five or more GCSE grades 4-9 (or equivalent qualifications) across at least four subjects.
• GCSE English Language and Mathematics at Grade 4 or above.
• GCSE Science, PE or Sport Studies at Grade 4 or above.
• An average GCSE grade profile of at least 3.5 across all full-course GCSE subjects studied.

If you have any questions about our Food Science and Nutrition courses, please contact Miss Cathryn Dresser at cdresser@oriel.w-sussex.sch.uk, who will be delighted to answer any questions and discuss whether this exciting qualification is the right choice for you.