Why Food Technology?
This course seeks to develop a student’s knowledge, understanding, skills and application for designing food products which are fit for purpose, satisfy needs and enhance our daily lives.
Course Overview
Unit 1 – Portfolio of Creative Skills
Students produce one portfolio with 3 distinct sections: Product Investigation, Product Design, and Product Manufacture.
Unit 2 – Design and Technology in Practice
Students learn about the main food components, their physical nature and working properties. For example: carbohydrates, fats, proteins, as well as colours, flavours, emulsifiers, stabilisers and preservatives. Also, they will learn about the various stages in preparing food for large scale production. Food spoilage and preservation are covered. The principles of food quality control are of major importance.
Unit 3 – Food Products, Nutrition and Product Development
Students develop a knowledge and understanding of a range of food commodities. For example: meat, fish, dairy products, fruit and vegetables, eggs and cereals. Human nutrition is covered. Also, contemporary issues are considered such as coronary heart disease, coeliac disease, obesity and diabetes. Food spoilage patterns are studied. Consumer behaviour, modern lifestyles and sustainable issues are considered in relation to their influence on new product development. New technologies and materials are included; for example: irradiation and GM foods.
Unit 4 – Commercial Design
For their coursework project, students are given the opportunity to design and make a product of their choice for a named client with whom they should liaise.
Assessment
The AS Level is assessed by written examination for Design and Technology in Practice. Students also produce as coursework a Portfolio of Creative Skills. A2 Level assessment is by written examination for Food Products, Nutrition and Product Development and by coursework for Commercial Design.
Beyond A Level
This course provides a suitable foundation for the study of Design and Technology in Higher Education leading to careers in the food, design and manufacturing industry and teaching. Some students go on to study food science and dietetics at university whilst others pursue careers in the hospitality and catering professions. This subject is designed to be complementary to biology, chemistry and art and design or a contrasting subject with English, History, Geography and Modern Languages.