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A Level Food Technology at JCoSS

Course description

Good food is a global thing and I find that there is always something new and amazing to learn – Jamie Oliver.

A recipe has no soul. You as the cook must bring soul to the recipe – Thomas Keller

A Level Food Technology gives students the opportunity to study the full spectrum of food. It encourages students to take a broad view of design and technology, and food science and nutrition, to develop their capacity to design and make products and to appreciate the complex relations between design, materials, manufacture and marketing.

Course content

Unit 1: Food 1 – Materials, Components and Application (50% of AS, 25% of A2)

During this unit students will develop an understanding of the physical properties of a broad range of ingredients and components and they will learn why these are used in specific applications. Students should develop a good understanding of the methods by which ingredients and components can be manipulated to make products. Through study and first-hand experience in practical project work, students will also develop knowledge of the health and safety issues relevant to working with materials. This unit is assessed through a 2-hour written examination.

Unit 2: Food 2 – Learning Through Designing and Making (50% of AS, 25% of A2)

This unit is a design and make coursework unit where students apply their knowledge and understanding of the AS subject content to the designing and making of their own projects. In this unit students will consider designing and making in a human context. This unit is internally marked and moderated by the examination board.

Unit 3: Food 3 – Design and Manufacture (25% of A2)

During this unit students will learn about food science, processes and manufacture. They will draw upon their knowledge and understanding gained during the AS, developing this further through projects completed during the A2 and a further study of how materials and components play a major part in the application of food science and nutritional principles, the beneficial and detrimental effect of micro-organisms and enzymes, issues affecting the design of new products and the application of specific production processes and legislation relating to these. Students will also develop the understanding of the presence of existing products and how they can be further developed and marketed.

Unit 4: Food 4 – Designing and Making Practice (25% of A2)

This unit is a design and make coursework unit where students apply their knowledge and understanding of the AS and A2 subject content to the designing and manufacture of their own project. In this unit students will consider designing and making in a human context. This unit is internally marked and moderated by the examination board.

Entry requirements

This course is for you if you enjoy developing practical food skills and learning through a wide variety of teaching styles. You should have studied Food Technology at GCSE and achieved a minimum of a B grade. A good working knowledge of Science is advantageous. Good ICT skills are also required to support the presentation of ideas for coursework and to help with the researching and modelling of products. The course demands a willingness to contribute to lessons, experiment, take risks and work independently.
You will be required to provide a variety of ingredients for your lessons on a regular basis which does incur costs.

Assessment

Assessment is based on the 4 units. Units 1 and 3 are examination based units and are marked externally by AQA. Units 2 and 4 are coursework based units and are internally marked and moderated by the examination board.

How to apply

If you want to apply for this course, you will need to contact JCoSS directly.

Last updated date: 27 April 2015
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