A Level Food Technology

The new GCE Design and Technology Food Technology specification for first teaching in 2008 has been developed to extend students’ knowledge and to appreciate the complex relations between design, materials, manufacture and marketing. It is delivered within 3 main sections.

Section A: Materials and Components

Students study the physical properties of a broad range of ingredients and components, with particular emphasis on the life cycle of products including manufacture, use and disposal, health and social factors, environmental and cultural issues. They study the methods of making products, through practical work, designing and making quality products. Students will further develop knowledge of Health and Safety, CAD/CAM, Quality control measures, and Food Science.

Section B: Design and Market Influences

Students will study and provide detailed analysis of a wider range of products, through thorough and continued research. They will develop further knowledge and understanding of the broader issues facing the designer; environmental sustainability of products, health and social factors, the influences of culture and consumer safety.
Students will look at the opportunities for and the development of new food products.
Students will carry out detailed and conclusive sensory analysis, look at the needs of the consumer and study the Design Process.
Quality communication (sketching etc.) and relevant use of ICT is expected throughout.

Section C: Process and Manufacture

Students will study and gain experience in practical project work, Food Safety and Hygiene, Food Labelling and Food Hygiene Legislation.
Students will learn how to competently and safely handle a wide range of equipment and how food is processed/manufactured in a range of industrial settings; restaurants, canteens, bakeries and factories.

Students will be expected to provide ingredients for all practical lessons and food products/components for analysis.

Students should be keen to cook/experiment at home in addition to school, to further develop practical skills and to be willing to read and research current food trends and issues.

Assessment

Unit 1
Written paper 50% of AS mark
2 Hours (25% of A2 mark)

Unit 2
2Coursework 50% of AS mark
50 Hourse (25% of A2 mark)

The Future

This exciting new course will be of particular interest to anyone who wishes to work in the following: Food Analyst, Food Journalist, Food Product Development, Food Merchandiser/Buyer/Advisor, Environmental Health, Dietician, Public Health Worker, or pursue a career in nursing, teaching or sport nutrition.

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