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Design and Technology - Food - A-Level at St Leonards Catholic School

Course description

Food Technology at AS and A2 is an excellent course which progresses from Key Stage 4 Food. It is not necessary to have studied Food at Key Stage 4 to make good progress. The food industry is one of the UK’s main employers and there are a wide range of higher and further education courses in this area.

Course content

AS COURSE
 
Unit 1
 
Section A: Materials and Components:
Theory of nutrition, role of water in food products and within the diet. The relationship between diet and health. Sources of food energy and metabolism. Additives and their functions etc.
 
Section B: Design and Market Influences:
Impact of the following on food product design: nation’s health, cultural and special dietary needs, social factors and demographics of country, food safety, manufacturing, market trends, research, quality assurance, graphical communication skills etc.
 
Section C: Processes and Manufacture:
Food hygiene and laws, labelling, categories of food risks, bacteria etc.
 
Unit 2
 
Candidates submit evidence of a single project or a portfolio of several smaller designing and making activity tasks.
 
The coursework will be marked under the following categories:
  • Investigation and clarification of problems set by brief chosen.
  • Development of a design proposal through the generation of suitable ideas.
  • Making / Modelling of food products to include manufacturing plans.
  • Evaluation and testing of outcomes.
  • Communication and presentation of all design folder work to include ICT.
A2 COURSE
 
Unit 3
 
Section A: Application of Food Science and Nutritional Principles.
Section B: Design and Market Influences 25% of total A level
Section C: Processes and Manufacture.
 
Unit 4
 
Candidates submit evidence of a single, substantial designing and making activity consisting of a design folder and a manufactured food outcome.
 
When designing, candidates characteristically:
  • demonstrate specific knowledge and understanding of the working characteristics of materials, ingredients, components and their uses.
  • develop an appropriate brief and specification.
  • research and communicate a broad range of ideas and information effectively.
  • demonstrate that they understand the main features of industrial and commercial practices.
  • show that they understand health and safety issues.
  • demonstrate clear strategies for testing and evaluating of products reflecting environmental, cultural and ethical/ moral issues.

When making, candidates characteristically:

  • apply skills that demonstrate understanding of the working characteristics and potential application of a range of materials, ingredients, components and/or systems and control including preparation and processing to also show flair and creativity.

 

Entry requirements

  • each applicant must achieve at least eight GCSE or equivalent Level 2 Qualification passes at grade A*-G
  • each applicant must achieve at least five GCSE passes1 at grade A*-C
  • each applicant must achieve at least four GCSE B grades including at least a grade B2 in each subject to be taken at AS Level (see course entry requirements listed in section 6 of this admissions policy).
  • any applicant wishing to study a science subject (Biology, Chemistry, Physics) at AS Level must achieve at least a grade B in GCSE Additional Science if taking double science rather than separate sciences. If taking separate sciences then the applicant must achieve at least a grade B in the science subject to be taken at AS Level.
  • any applicant wishing to study a subject at AS that they are not currently studying at GCSE must consult the list of entry requirements listed in section 6 of this admissions policy.
  • any applicant currently studying a subject at GCSE that they wish to continue to study at AS must achieve at least a grade B in that subject at GCSE.
  • each applicant must study a minimum of four AS Level courses to completion in Year 12 and a minimum of three A2 Level courses to completion in Year 13.
  • each applicant must study the General Religious Education Course to completion

Future opportunities

We have many links with outside agencies. Work placements can be arranged. Food Technology can lead to many further or higher education qualifications: Technology teacher, Environmental Health Officer, Dietician, Trading Standards Officer, Consumer Advisor, Chef/Cook, Hotel Management, Retail Manager or Buyer, Health Education and promotion in NHS or private companies, Journalist specialising in food or health issues.

How to apply

If you want to apply for this course, you will need to contact St Leonards Catholic School directly.

Last updated date: 22 April 2015

Key information

  • Start date: Next September
  • Duration: 1-2 years

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