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Food Technology

Qualification

AS / A-Level

Exam Board

AQA

Course summary

With issues of food and nutrition becoming ever more prominent on the government’s agenda, it is of national importance and interest to ensure that future generations are trained to understand these issues and pursue careers in disciplines relating to them.

AS and A Level Food Technology provide students with knowledge imperative to the pursuit of such careers. Through the production of a design portfolio and completion of a final exam, students will be assessed on their skills in designing and their knowledge of health, nutrition and manufacture of food products. Furthermore, students choosing this course can look forward to many practical experimentations and gaining the skills required to create highly-skilled dishes.

What will students learn?

AS content

Unit 1 (Materials, Components and Application) builds on the knowledge students have gained from GCSE Food Technology. This unit explores ingredients on a molecular level, recent societal trends and influences, and nutrition throughout the life stages.

 

Unit 2 (Learning Through Designing and Making) comprises a design portfolio of which candidates are asked to design a product in a relation to a chosen brief.

A2 content

Unit 3 (Design and Manufacture) accesses the deeper, chemical structures of ingredients and how they may influence health on both a personal and societal level. It looks at opportunities for new product development and allows analysis of the current market. Finally, this unit delves into commercial production and the factors affecting how food is produced on a large scale.

 

Unit 4 (Design and Making Practice) is the second design portfolio of which candidates are asked to design a product in relation to a chosen brief.

How will students be assessed?

In the first year you’ll have two assessments. A two hour written paper covering topics from Unit 1 (50% of AS, 25% of A Level) and a 50 hour design project of your choosing (50% of AS, 25% of A Level).

 

Year two follows suit. A two hour written paper covering topics from Unit 3 (50% of A2, 25% of A Level) and a 60 hour design project of your choosing (50% of A2, 25% of A Level).

Differentiation

During practical cooking sessions, specialised equipment is available so that students are able to reach the higher grade boundaries. The majority of guidance documentation created for the course has been differentiated to provide appropriate challenge for all abilities.

Resources

There is no core text book for A level but resources are available on recommended websites.