Accessibility links

Food Technology at Spalding High School

Course description

INTRODUCTION

People will always eat! As a food technologist you will be able to create foods that satisfy the increasing demand for meals which look fantastic, taste great and are marketable. It’s a smart career choice too. People are always going to eat, so you could be part of a growth industry. Bakkavor Foods, our local food manufacturing business with whom we have strong links, have already provided work experience placements and jobs (including a number of apprenticeships) to Spalding High School students with the opportunity to do a degree.

Food technology can either be your specialist topic, or play a supporting role for other subjects, such as physical education, geography, biology and/or chemistry or business studies.

Of course you may choose this subject just because you enjoy working with food and have an interest in food science and nutrition.

SKILLS NEEDED

Working independently is encouraged along with the ability to organise and manage your own time. An interest in researching wider issues relating to food and sensible use of non-contact time are necessary requirements for this course.

Course content

SUBJECT CONTENT OF AS

Unit 1 Materials, components and application – examined module.

In this section students will consider human nutrition, gaining an understanding of the source and function of macro and micro nutrients, water and sources of energy together with the role of food additives within food manufacturing.

Students will develop knowledge and understanding of the broader issues affecting current food design. They will consider environmental sustainability such as GM foods, food miles, fair trade and seasonality. Health issues will involve research into obesity and heart disease and considering whether health promotional campaigns work. Social factors will include looking at factors that change family life and the way we eat. Finally how does the influence of culture, such as advertising and television, affect the way we eat?

Students will also develop knowledge of the health and safety issues relevant to working with food, including the control of bacteria, use of legislation in food production and food labelling.

Unit 2 Learning through designing and making.

25 hours are allocated to food practical activities where you will design, make, develop and launch two products.

This is a design-and-make unit where knowledge of the AS subject content is applied to the design and making of the candidates’ own projects in a concise A3 portfolio. Three separate projects are completed; designing and developing a vegetarian restaurant dish, developing a dessert product already available in a supermarket in order to develop it to meet a current health promotion and finally researching and developing a product based on a specific dietary need.

TEACHING METHODS

This subject is taught by two specialist teachers and involves whole class teaching, practical demonstrations, class discussions, problem based learning activities and practical lessons. The emphasis in course work is very much based on student’s creative cookery skills, use of imagination, flair, ingredients and equipment. Independent learning is encouraged for both research and coursework.

In addition, visits include the ‘Good Food’ show, British Nutrition conference at Kings College, a local organic farm and Bakkavor Foods in Spalding. Bakkavor Foods also sponsor at least 2 food AS students to take part in a food science residential summer school held at Reading university during the summer term.

Entry requirements

To achieve at least 6 grades, A* to C, at GCSE, including English language and mathematics. 

Students are required to have a reference/report which clearly shows that they are suitable to undertake academic studies at A Level standard.

Assessment

METHOD OF ASSESSMENT AS

Coursework (portfolio) 50% of AS Grade

2 hour examination paper 50% of AS Grade

Future opportunities

CAREER OPPORTUNITIES

Recent students have read food based degrees at Reading, Leeds, Harper Adams, Nottingham, Sheffield, Birmingham and Bournemouth as well as going straight into industry at Bakkavor Foods.

Other career opportunities include nutritionist, product developer, market researcher, dietician, teacher, retail sales/buyer, food photographer, journalism, consumer protection, retail management, product management, hotel and catering.

How to apply

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

Last updated date: 04 December 2015
Provider logo

Key information

  • Start date: Next September
  • Duration: 2 years

Venues