Food Technology: Year 12

A-level Food Technology (2540) has been designed to encourage candidates to take a broad view of design and technology, and food science and nutrition, to develop their capacity to design and make products and to appreciate the complex relations between design, materials, manufacture and marketing.

What will my child be studying?

A-level Food Technology (2540) level candidates should develop an understanding of the physical properties of a broad range of ingredients and components.  They should understand why these are used in specific applications, with particular emphasis on the life-cycle of products including manufacture, use and disposal.  Candidates should have a good understanding of the methods by which ingredients and components can be manipulated to make products.  Through study and first-hand experience in practical project work, candidates will also develop knowledge of the health and safety issues relevant to working with materials.

How is the course assessed?

Unit 1 – FOOD1

Exam on nutrition, materials, components and application: 50% of AS, 25% of A Level

Are there Controlled Assessments?

Unit 2 – FOOD2

Learning Through Designing and Making: 50% of AS, 25% of A Level

Coursework – approx. 50 hours
Coursework projects may also provide an opportunity for students to learn about the use of computer aided design (CAD) and computer aided manufacture (CAM), and the use of basic quality control measures.  In addition to this, through study and detailed analysis of a wide range of products, candidates should begin to develop knowledge and understanding of the broader issues for the designer such as: environmental sustainability of products, health issues and social factors, the influences of culture and consumer safety.  This unit is the AS Centre-Assessed Component.  This is a design-and-make unit where knowledge of the AS subject content is applied to the design and making of the candidates’ own projects. In this unit, candidates will consider design and making in the human context

How long is the exam

2 hours

What equipment should my child have?

Students will be expected to provide ingredients for practical cookery sessions on a regular basis relating to their chosen coursework task. A wide range of skills, processes, ingredients and components will be used during the course. Ingredients for group work such as practical investigations will be provided by school.

What texts would you recommend?

Food & Nutrition (Anita Tull)
Cooking Explained (Jill Davies)

What websites would you recommend?

For further information, please contact:

Mrs B Tubbritt: