Level 3 Extended Certificate in Food Science and Nutrition

Applications Open - 10th November 2025

Applications Close - 31st January 2026

Entry Requirements - For entry into year 12 to begin A Level and/or vocational courses, students must meet the minimum requirements in English and Mathematics (grade 4), however most courses require significantly higher grades in certain other GCSE subjects to access them.

How to Apply -

• Internal students – apply via Applicaa (school have emailed all students a link)
• External Students – apply using Applicaa from the Trinity School website under Sixth Form - Apply here

Students are required to study a minimum of 3 and a maximum of 4 subjects.

This qualification provides an in-depth understanding of food science, nutrition, and their

application in real-world contexts. You will explore the relationship between diet and health, food

safety, and the development of innovative food products. The course combines academic theory

with practical skills, preparing you for higher education or careers in areas such as dietetics, food

science, public health, and product development.

You will study:

• Nutritional needs across the life stages

• Practical food production skills

• Principles of food hygiene and food safety

• Optional units on food experimentation or current issues in food science and nutrition

Course Structure

Students will study 4 units, 2 of which are externally assessed via exam, the other 2 will be

assessed internally.

Unit content

Assessment is a combination of written examinations and non-examined assessments

(coursework):

In Year 12:

• Unit 1: Nutritional needs across the life stages

• Unit 2: Developing practical food production skills

• Unit 3: Principles of food hygiene and food safety – Written exam (1 hr 30 mins) – 25%

• Plus, one optional unit (Unit 4: Experimenting to solve food production problems OR Unit 5:

Current issues in food science and nutrition) – Internal assessment – 25%

Assessment

• Unit 1: Nutritional needs across the life stages – Written exam (1 hr 30 mins) – 25%

• Unit 2: Developing practical food production skills – Internal assessment – 25%

In Year 13:

• Unit 3: Principles of food hygiene and food safety – Written exam (1 hr 30 mins) – 25%

• Plus, one optional unit (Unit 4: Experimenting to solve food production problems OR Unit 5:

Current issues in food science and nutrition) – Internal assessment – 25%

Education for Life in all its Fullness

18

Skills Acquired

Studying Food Science and Nutrition has developed a strong understanding of nutritional needs

across all life stages, alongside practical food preparation and presentation skills. It has also built

expertise in food hygiene and safety, as well as the ability to research, experiment, and solve realworld food production problems. These units have strengthened analytical thinking, organisation,

and communication skills essential for work in health, catering, or nutrition-related fields

In Year 12:

• Unit 1: Nutritional needs across the life stages

• Unit 2: Developing practical food production skills

• Unit 3: Principles of food hygiene and food safety – Written exam (1 hr 30 mins) – 25%

• Plus, one optional unit (Unit 4: Experimenting to solve food production problems OR Unit 5:

Current issues in food science and nutrition) – Internal assessment – 25%

Assessment

• Unit 1: Nutritional needs across the life stages – Written exam (1 hr 30 mins) – 25%

• Unit 2: Developing practical food production skills – Internal assessment – 25%

In Year 13:

• Unit 3: Principles of food hygiene and food safety – Written exam (1 hr 30 mins) – 25%

• Plus, one optional unit (Unit 4: Experimenting to solve food production problems OR Unit 5:

Current issues in food science and nutrition) – Internal assessment – 25%

- GCSE grade 4 in English

- GCSE grade 4 in Biology, or grade 4-4 in the Biology component of

Combined Science

Future Opportunities: Careers and Higher Education

Opportunities such as, dietetics and nutrition consultancy, food product development, public

health and food policy, catering and hospitality management.

Co-curricular

Co-curricular opportunities in Food Science and Nutrition include cooking clubs, health and

wellbeing projects, and links with STEM activities to deepen scientific understanding. Students can

also take part in trips to food manufacturers or university departments, gain experience in catering

or healthcare settings, and lead healthy eating initiatives within school. These experiences enrich

learning and help develop teamwork, leadership, and communication skills