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Food Technology A-Level at Diss High School

Course description

AS Food Technology is an academic subject that gives students the opportunity to study nutrition, along with designing and making food products in the human context. Knowledge of food science and of a wide range of materials and components used in the making of food products will be developed. Students will be given the opportunity to develop and solve a problem relating to food design and making, via coursework. They will gain an understanding of nutrition and industrial and commercial practices within the area of Food Technology. At A2, the specification offers students the opportunity to further develop the knowledge and practical skills gained from AS. Students will continue to develop design work alongside a deeper understanding of food science, nutrition, commercial food manufacture and processes.

Course content

The course consists of two units:

Unit 1: Materials, Components and Application

  • 2 hour written exam taken in June (50% of the total AS marks)
  • Macro and micro nutrients, measurement of energy and the importance of adequate water intake.
  • Dietary planning, BMI and health promotion; the relationship between diet and health.
  • Social factors; the family; family patterns; family lifecycle; changes in family composition; culture; economics and work
  • Dietary needs of individuals at different life stages; special diets and lifestyles.
  • Food additives
  • Environmental factors influencing food choices; organic food and sources of energy
  • Mass media: advertising, television, magazines and the press
  • Issues affecting the design of new food products
  • Food safety and hygiene, food labelling and nutritional information
  • Health and Safety

Unit 2: Learning through Designing and Making

  • Coursework: (approx. 50 hours) written, or electronic, design portfolio (50% of the total AS mark)
  • Coursework may take a number of forms; a single design and make project, two smaller projects; and/or a portfolio of work.

Unit 3: Design and Manufacture

  • 2hr written examination taken in June (25% of total A Level marks)
  • The physical and chemical structures of the macro nutrients
  • Working characteristics in relation to the physical and sensory attributes of the food
  • The nutritional composition of food
  • Manipulating and combining food materials and components, the application of this in food processing and product development
  • The beneficial and detrimental effect of micro-organisms and enzymes
  • Issues affecting the design of new products
  • Design in practice
  • Preservation methods and extending shelf-life; quality assurance and quality control
  • Legislation
  • Systems and Control

Unit 4: Coursework

  • Coursework: (Approx. 60 hours) written, or electronic design folder which comprises a single substantial designing and making activity (25% of total A Level marks)

Entry requirements

You are required to have at least five Cs at GCSE including Maths and English Language at Grade C.

Subject Specific

Science Grade C

Further information

Facilities – Practical lessons will be taught in our modern, full equipped Food Technology rooms.

How to apply

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

Last updated date: 10 June 2015

Key information