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Product Design (Food) at Christ The King College

Course description

The Advanced Food Technology course is essentially about identifying and solving food related problems for the real world.
Food Technology at A level gives students the opportunity to study the full spectrum of food. Nutrition is studied in depth and the social and health implications of diet are considered and applied to a range of situations. Students will also gain knowledge of food science and will develop a broad range of practical skills by using a wide range of food materials and components. Students will be given the opportunity to develop and solve problems relating to food design and making. Through this activity they will gain an understanding of industrial and commercial practices in the food industry.
The course helps develop skills for Analysis, Research, Design, Synthesis and Creativity, cooking skills and skills for Evaluation. Students will learn to design, develop and test food products. Students will express themselves in both
written and graphic and practical form.


Course content

You will have the opportunity to: Study and work with a variety of ingredients and a wide range of equipment . study influential Chefs, Communicate ideas through illustration, modelling and ICT.. Industrial and Commercial practices.
Systems and Control. Development of Technologies and Design. Design in the Human Context (Health and Safety and Environmental concerns).

Entry requirements

It is recommended that students gain a C Grade or above at GCSE Level food technology .Individual exceptions may be made where appropriate and if other design technology based courses have been studied. Written and Graphic Communication skills will form important elements within the course and therefore require students to be reasonably confident in these areas. One of the key elements is the ability to engage in long term projects. Good organisational skills and self-motivation are essential.


AS DT1 20% 2 hours – Examination Paper This paper will contain two sections which will assess candidates’ knowledge and understanding drawn from the subject content for one focus area listed under: Designing and innovation; Product analysis; Materials and components; Industrial and commercial practice.
DT2 30% (approximately 40 hours) – Design and Make Task Candidates will submit one design and make task which will satisfy the AS assessment criteria. This component is marked by the centre and moderated by the WJEC.
DT3 – Examination Paper This paper consists of three sections and will assess candidates’ knowledge and
understanding drawn from the whole subject content of one focus area. Designing and innovation; Product analysis; Human responsibility; Public interaction; Ingredients and components; Industrial and commercial practice.
DT4 – Major Project Candidates will undertake a single substantial project. Each year the WJEC will set eight themes for the project, though candidates may also submit their own proposals for approval. The project requires candidates
to demonstrate the integration of designing and making skills and knowledge and understanding.

Future opportunities

Food Technology could take you into a number of exciting career paths. Food Design and Development, Product testing, food technologist, food designer or nutritionist. Other possible career paths include Careers in food hygiene, Catering, social work, teaching or medicine.

How to apply

If you want to apply for this course, you will need to contact Christ The King College directly.

Last updated date: 22 May 2015
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Key information

  • Start date: Next September
  • Duration: 1 - 2 Years