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Food Technology A Level at Corfe Hills School

Course description

Unit 3: (Food 3) Design and Manufacture (50% of A2). This is the theoretical part of the A2 building on the knowledge gained at AS and taking it to a deeper level – 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, Nutritional composition, The beneficial and detrimental effect of micro-organisms and enzymes, Issues affecting the design of new products, Design in the Human Context, Design in Practice -Product development, Preservation methods and extending shelf-life, Legislation

Unit 4: (Food 4) Design and Making Practice (50% of A2). This is the coursework showing evidence of a substantial designing and making activity. You will be able to have considerable scope in the choice of your design area and will be guided by your teachers to best enhance your skills and outcomes.

Course content

At the start of A2 study in the autumn term, a trip to London helps you to prepare and focus on the new coursework and look at new products on the market.


You will be expected to submit coursework for the deadline at the end of April and a two hour written external examination occurs in June.

How to apply

If you want to apply for this course, you will need to contact Corfe Hills School directly.

Last updated date: 10 October 2017
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Key information

  • Start date: Next September