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Design and Technology (Food Technology) A Level at The Leventhorpe School

Course description

The course encourages candidates to take a broad view of Design and Technology, Food Science and Nutrition. It encourages candidates to develop their capacity to design and make products and appreciate the complex relations between design, materials, manufacture and marketing.

Course content

The principle elements of the course include:

  • Developing a broad range of ingredients and components with an understanding of specific applications and the life cycle of products including manufacture, use and disposal.
  • Developing an understanding of the methods by which ingredients can be manipulated to make products.
  • Developing an understanding of the broader issues for the designer such as: environmental sustainability of products, health issues and the influences of culture and consumer safety.
  • Developing an understanding of the application of food science and nutritional principles to include: physical and chemical structures of the macro nutrients, working characteristics in relation to the physical and sensory attributes of the food and nutritional composition.

Entry requirements

Grade B GCSE in any Design and Technology subject

Assessment

Coursework accounts for 50% of the final grade at both AS and A2. Assessment of theoretical knowledge comprises the remaining 50% of the marks each year.

At AS students will generate and present a design and make project with a manufactured outcome. The assessment of theoretical knowledge at AS is based primarily on Material and Components which is available in January and June.

At A2 students present a further project with evidence of substantial designing and making activity, with a manufactured outcome. The assessment of theoretical knowledge at A2 is based primarily on Design and Manufacture and includes synoptic assessment.

How to apply

If you want to apply for this course, you will need to contact The Leventhorpe School directly.

Last updated date: 19 September 2016
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Key information

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

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