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Design & Technology: Food Technology AS/A2 Level at Nottingham Academy

Course description

This course is designed to encourage students to:

– Develop a broad view of design and technology.

– Develop their capacity to design and make products.

– Appreciate the complex relations between design, materials,

manufacture and marketing.

Course content

At AS, you will study nutrition and design and making food

products. Knowledge of food science and the wide range of

materials and components used in the making of food

products are developed. You are given the opportunity to

develop and solve a problem relating to food design and

making in the coursework, whilst the examination tests

knowledge, understanding and design skills.

At A2, You build further upon the knowledge and practical

skills gained at AS level. You will continue to develop design

work, alongside an understanding of food science, processes

and commercial food manufacture.

 

Units covered at AS

– Unit 1 (FOOD1): Materials, Components and Application.

– Unit 2 (FOOD2): Learning Through Designing and Making.

 

Units covered at A2

– Unit 3 (FOOD3): Design and Manufacture.

– Unit 4 (FOOD4): Design and Making Practice

Entry requirements

5+ A*-C grades at GCSE including C

grade or above in English and C in

GCSE design and technology course

or equivalent.

Assessment

– Unit 1: Materials, Components and Application

50% of AS, 25% of A Level – 2 hour written paper.

 

– Unit 2: Learning Through Designing and Making

50% of AS, 25% of A Level – Coursework –

approx. 50 hours.

 

– Unit 3: Design and Manufacture

25% of A Level – 2 hour written paper.

 

– Unit 4: Design and Making Practice

25% of A Level – Coursework – approx. 60 hours.

Future opportunities

– Chef.

– Food Technologist.

– Food scientist.

– Nutritionist.

How to apply

If you want to apply for this course, you will need to contact Nottingham Academy directly.

Last updated date: 05 June 2015

Key information

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

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