Food Science & Nutrition Academic Alternative Qualification Extended Certificate

Applications Open - 20 November 2025 at 8am

Applications Close - 6 February 2026 at 15:00 (Except Beauty L2 which closes on the 22nd May).

General Entry Requirements:

Our level 3 Sixth Form entry requirements are five GCSEs at Grades 9-4 including Maths and English minimum Grade 4. However, please read the course information, which, provides specific details of course content and entry requirements.

For level 2 courses please read the course information.

Subjects: -

Level 3 - Enter your choices in order of preference for Level 3 courses. Students need to select the equivalent of 3 courses (Triple counts as 3), with 2 reserve options if selecting Level 3 courses. Year 12 are expected to study the equivalent of three subjects. Once we close to applicants on the 6 February the options selected will be reviewed and if required we will be in contact.

Level 2 - just add the course required, eg beauty, finance or fitness. However, please look up all entry requirements for individual subjects as some subjects require specific subjects and grades.

Timetable Blocks- Please read carefully: Level 3 Courses Please select 3 subjects and 2 reserve subjects by placing them in a ranked order/ or a Pathway. Once applications close we will review all subjects requested and may be in contact at this time to discuss your chosen subjects further.

Additional optional qualifications such as Arts Award (Gold),Core Maths, Further Maths and the EPQ are not applied for at the Kent Choice stage further information will be provided in the 6th Form induction if you would like to undertake this course in addition to your core qualifications.

How to Apply - Via Kent Choices or through link on our website https://www.hernebayhigh.org/sixth-form/how-to-apply

Further Information: We reserve the right to withdraw courses if insufficient numbers are attracted.

Any queries, please contact 6form@hernebayhigh.org

Studying Food Science and Nutrition at a higher level aims to encourage learners 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 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 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.

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 three mandatory units and can select their fourth unit from a choice of two.

There will be two public examinations during one examination series available.

External assessment:

Unit 1 – Nutritional needs across the life stages (first assessment in 2027)

Unit 3 – Principles of food hygiene and food safety in food production (first assessment in 2028)

Internal assessment:

The following units are internally assessed and submitted for external moderation:

Unit 2 – Developing practical food production skills (first submission in 2027)

Unit 4 – Experimenting to solve food production problems (first submission in 2028)

Unit 5 – Current issues in food science and nutrition (first submission in 2028)

2 Year Course - Normally 5 GCSE grades 9-4 including English, Maths and Science. It is not essential to have studied Food Science previously but would be beneficial, equivalent to level 2.

It will prepare students to progress into further education, 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 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.