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Food Technology A Level at St John Fisher Catholic High School

Course description

The subject content is presented in two sections at both AS and A2. The sections are taught in an integrated and holistic way

Course content


Unit 1: Materials and Components Design and Market Influences Processes and Manufacture
50% of total AS marks, 25% of total A Level marks
(2 hour written exam)
In this unit students develop an understanding of a wide range of ingredients and food components. They explore the relationship between food and the consumer as well as detailed aspects of product development. Areas of study are largely practical and skill based and include: nutrition, dietary needs of different groups, consumer demands and market trends and food safety and hygiene.

Unit 2: Learning Through Designing and Making
50% of total AS marks, 25% of total A Level marks
(Coursework portfolio or a single project)
This takes the form of a portfolio of work, or a single project focusing on various aspects of product development and the manufacturing process. Through this unit students will develop an understanding of the broader perspectives of the food industry and the current market situation as well as demonstrating a broad range of complex making skills and techniques.


Unit 3: Design and Manufacture
25% of total A Level marks
(2 hour written exam)
This unit is an extension of Unit 1, with greater emphasis on food science. The context is common food materials, such as fats, proteins and carbohydrates and how their properties shape contemporary product development. At A2 students investigate many of the “new” products on the market as well as innovative ingredients and technologies. They gain an in-depth and practical appreciation of all aspects of food, with particular focus on manufacturing issues.

Unit 4: Design and Making Practice
25% of total A Level marks
(Coursework project)
In this element students apply a broad range of AS and A2 subject knowledge. The result is a single project demonstrating thoroughness, creativity and an awareness of current food issues. Students go through all the vital stages of product development to design and make an individual end product that meets a real and independently identified need.

Entry requirements

GCSE Food Technology grade B or above or any other Food Studies based course and equivalent grade.

Future opportunities

The food industry is one of the largest employers in the country; there is an ever increasing range of degree and other Higher Education and Further Education courses in direct response to the industry’s demand for well qualified and enthusiastic Food Scientists, Technologists and Product Developers.

How to apply

If you want to apply for this course, you will need to contact St John Fisher Catholic High School directly.

Last updated date: 06 July 2015

Key information