Food Technology AS A2

Exam Board AQA

Course Content

The GCE Design and Technology Food Technology specification has been developed to extend students’ knowledge, develop practical skills 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 of products. Students will further develop knowledge of Health and Safety, CAD/CAM, quality control measures and food science.

(A2)

• The application of food science and nutritional principles.
• The effects of micro-organisms and enzymes.

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: Dietary planning, Health concerns and promotion, social factors, lifestyles, influences of culture, environmental issues and sustainability.

• Students will look at the opportunities for the development and need for 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.

(A2) Design in Practice

• Issues affecting the design of new products
• Design in the Human Context

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 learn how food is processed/manufactured in a range of industrial settings such as: restaurants, canteens, bakeries and factories.
• The new specification encourages students to be more involved with practical activities.
• 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.

(A2)

• Preservation methods and extending shelf-life
• Systems and Control
• Legislation

Assessment

UNIT 1 AS – written paper 50% of AS mark
2 hours (25% of A2 mark)
UNIT 2 AS - coursework 50% of AS mark
50 hours (25% of A2 mark)

AS Coursework takes the form of an extended project, showing evidence of a single, substantial designing and making activity

UNIT 3 A2 – written paper
2 hours (25% of A level)
UNIT 4 A2 - coursework
60 hours (25% of A level)

A2 Coursework takes the form of two smaller projects, both of which encourage a wide range of practical activities.

Possible Careers

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.