Food Post 16
Entry Guidance:
5 GCSEs at grades A* to C or equivalent, including a minimum of grade C in Food Technology GCSE. The course will only run if a sufficient number of students express an interest.
Specification outline
Students gain an increasingly in depth understanding of
- the physical properties of a broad range of ingredients and components
- the methods by which ingredients and components can be manipulated to make products
- the broader issues for the designer such as: environmental sustainability of products, health issues and social factors, the influences of culture, and consumer safety
- Nutrition and dietary planning
- the presence of existing products and how they can be further developed and marketed
Methods of Assessment
AS
Unit 1 – Materials, Components and Application - 2 hour written paper - 50% of AS, 25% of A Level
Unit 2 – Learning Through Designing and Making - Coursework – approx. 50 hours - 50% of AS, 25% of A Level
A2
Unit 3 – Design and Manufacture - 2 hour written paper - 25% of A Level
Unit 4 – Designing and Making Practice - Coursework – approx. 60 hours - 25% of A Level
General Comments:
This course offers students the opportunity to extend their prior knowledge and understanding about Food. Through a wide variety of practical, theory and design activities, students will be encouraged to work with increasing independence and will be rewarded for their creative and innovative thinking. This will form the basis for their product development coursework at both AS and A2, alongside greater emphasis on more skillful techniques and accurate, complex outcomes.
The ever growing food industry offers a varied and fascinating range of careeer opportunities. A Level Food students may be interested in pusuing a career in food product development or manufacturing, sensory analysis, nutrition, diatectics or catering. For students who enjoyed success at GCSE and who maintain an active interest in food and food issues, this exciting course is worth careful consideration.
