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Design and technology (Food Technology) A Level at St Leonard's Roman Catholic Voluntary Aided Comprehensive School

Course description

Food Technology at AS and A2 is an excellent course which progresses from Key Stage 4 Food. It is not necessary to have studied Food at Key Stage 4 to make good progress. The food industry is one of the UK’s main employers and there are a wide range of higher and further education courses in this area.

Course content

Unit 1: Materials and components
50% of total AS mark
Written Paper 80 marks
2 hours

The written paper will cover: Section A: Materials and Components: Theory of nutrition, role of water in food products and within the diet. The relationship between diet and health. Sources of food energy and metabolism. Additives and their functions etc.

Section B: Design and Market Influences: Impact of the following on food product design: nation’s health, cultural and special dietary needs, social factors and demographics of country, food safety, manufacturing, market trends, research, quality assurance, graphical communication skills etc.

Section C: Processes and Manufacture: Food hygiene and laws, labelling, categories of food risks, bacteria etc.

Unit 2: AS
Design and Market Influence
50% of the total AS marks
Coursework 80 marks
50 hours

Candidates submit evidence of a single project or a portfolio of several smaller designing and making activity tasks.

The coursework will be marked under the following categories:
- Investigation and clarification of problems set by brief chosen.
- Development of a design proposal through the generation of suitable ideas.
- Making / Modelling of food products to include manufacturing plans.
- Evaluation and testing of outcomes.
- Communication and presentation of all design folder work to include ICT.


Unit 3 Paper:
Design and Market Influences
25% of total A level marks
Written exam 84 marks
2 hours

This written paper will cover:
Section A: Application of Food Science and Nutritional Principles.
Section B: Design and Market Influences 25% of total A level
Section C: Processes and Manufacture.

UNIT 4: A2 Design and Making Practice
25% of total A level
Coursework Project 86 marks
60 hours

Candidates submit evidence of a single, substantial designing and making activity consisting of a design folder and a manufactured food outcome.

When designing, candidates characteristically:
- demonstrate specific knowledge and understanding of the working characteristics of materials, ingredients, components and their uses.
- develop an appropriate brief and specification.
- research and communicate a broad range of ideas and information effectively.
- demonstrate that they understand the main features of industrial and commercial practices.
- show that they understand health and safety issues.
- demonstrate clear strategies for testing and evaluating of products reflecting environmental, cultural and ethical/ moral issues.

When making, candidates characteristically:
- apply skills that demonstrate understanding of the working characteristics and potential application of a range of materials, ingredients, components and/or systems and control including preparation and processing to also show flair and creativity.

Future opportunities

We have many links with outside agencies. Work placements can be arranged. Food Technology can lead to many further or higher education qualifications: Technology teacher, Environmental Health Officer, Dietician, Trading Standards Officer, Consumer Advisor, Chef/Cook, Hotel Management, Retail Manager or Buyer, Health Education and promotion in NHS or private companies, Journalist specialising in food or health issues.

How to apply

If you want to apply for this course, you will need to contact St Leonard's Roman Catholic Voluntary Aided Comprehensive School directly.

Last updated date: 06 July 2015

Key information

  • Start date: Next September
  • Duration: 2 Years