Accessibility links

Design and Technology: Food Technology - A-Level at Polam Hall School

Course description

Students wishing to study Food Technology should have a good understanding of scientific principles but more importantly an investigative attitude towards the work. The specification covers relevant social, scientific, economic and technological knowledge allowing a keen understanding of market forces on consumers, manufacturers and suppliers. The practical base of the course enables students to follow a flexible pathway in development, production and marketing of manufactured products.

Course content

AS Units

Unit 1 (2 hours): Materials, Components and Application

In this unit students develop a knowledge and understanding of materials and components including macro and micro nutrients, the relationship between diet and health, food additives and water. In an ever changing society design and market influences are vital. Students study dietary planning and needs of individuals and address the opportunities for food product development. Quality and safety of food is of major importance to the consumer. It is therefore essential for students to understand the principles of food safety, health, hygiene and correct food labelling.

Unit 2 (internally set, externally moderated): Learning Through Designing and Making (Coursework)

Students are required to produce either a complete design activity or a portfolio. The work should be based on the human context and explain through a range of practical activities how a new product can be developed.

A2 Units

Unit 3 (2 hours): Design and Manufacture

In this unit students develop a knowledge and understanding of food science and nutritional principles related to the macro nutrients, the effects of manipulating and combining materials and components and the application of this in processing and product development. A sound knowledge of microorganisms, enzymes, systems and control and legislation is particularly important for food technologists.

Unit 4 (internally set, externally moderated): Design and Making Practice

In this unit students are given the opportunity to apply the skills they have acquired and developed throughout this course of study, to design and make a food product of their choice. In order to reach high attainment levels, students must adopt a commercial design approach to their work, reflecting how a professional might deal with a design problem and its resolution. A key feature of this unit is that students consider issues related to sustainability and the impact their product may have on the environment. Sustainable issues include materials, components/ ingredients production and selection, manufacturing processes, use of the product and its disposal/recycling.

Entry requirements

The minimum entry requirement for Advanced Level study is 6 A* - C grades. Students’ GCSEs must include Mathematics and English at least at Grade C. 4/3 subjects at AS level are usually studied in the first year.

Future opportunities

Careers in food related areas are many and varied, ranging from opportunities in the food industry to community services. The depth of the course allows students to progress easily to public relations, research and marketing.

How to apply

If you want to apply for this course, you will need to contact Polam Hall School directly.

Last updated date: 22 April 2015
Provider logo

Key information