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Food Technology at Brighouse High School

Course description

This course is designed for students who enjoy a practical based subject, resolving problems, developing ideas and who have an interest in food and its scientific make up. Students will enjoy the challenge of developing designs based around food.

Lessons are held at the main school site in specialist rooms.

 

This course can lead to the following vocational areas:

·        Food Science and Nutrition

·        Food Studies

·        Dietetics

·        Hotel and catering management/Hospitality

·        Environmental health

·        Marketing

·        Teaching

·        Food development

·        Quality assurance and control

·        Food and beverage 

Course content

Year 12 Course Content:

 Unit 1 – Examination – 2 hours                  Food 1 – Materials, Components and Application

 Section A – Materials and Components

  • Nutrients
  • Water
  • Energy
  • Food additives

Section B – Design and Market Influences

  • Dietary planning
  • Health
  • Social factors
  • Dietary needs of individuals
  • Influences of culture
  • Food choice
  • Issues affecting the design of new products
  • Design in practice
  • Communication methods

Section C – Processes and Manufacture

  • Food safety and hygiene
  • Health, safety and quality
  • Food labelling

 Unit 2 - Coursework       Food 2 - Learning through designing and making

 An A3 portfolio with relevant manufacturing work using a food based brief of your own choice that reflects current eating trends.

 

Year 13 Course Content:

 Unit 3 – Examination – 2 hours                  Food 3 – Design and Manufacture

 Section A – Materials and Components

  • Application of food science and nutritional principles
  • Beneficial and detrimental effect of micro-organisms and enzymes

Section B – Design and Market Influences

  • Issues affecting the design of new products
  • Design in practice
  • Design in the human context

Section C – Processes and Manufacture

  • Preservation methods and extending shelf life
  • Systems and control
  • Legislation

 Unit 4 - Coursework       Food 4 – Designing and Making Practice

 An A3 portfolio with relevant manufacturing work using a food based brief of your own choice that reflects commercial production.

Entry requirements

Entry Requirements:  A minimum of 5 GCSE A*-C grades including Mathematics and English language.

 

GCSE Food Technology is desirable/ a B grade is preferable if studied.

Assessment

Assessment:

AS course: 1 exams and 1 coursework submission at the end of year 12 in May/June 2017

A2 course: 1 exams and 1 coursework submission at the end of year 12 in May/June 2018

How to apply

If you want to apply for this course, you will need to contact Brighouse High School directly.

Last updated date: 08 January 2016
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Key information

  • Start date: Next September
  • Duration: 1 year

Contact details

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