Food Technology

AS and A2 LEVEL Food Technology

02AS Level

At AS, candidates will have the opportunity to study nutrition and design and making in the human context. Knowledge of food science and of a wide range of materials and components used in the making of food products will be developed. Candidates will be given the opportunity to develop and solve a problem relating to food design and making. They will gain an understanding of industrial and commercial practices within the area of food technology.

Unit 1

  • Macro and micro nutrients, measurement of energy and the importance of adequate water intake.
  • Dietary planning, BMI and health and health promotion.
  • The relationship between diet and health.
  • Social factors; the family, family patterns, family life cycle, changes in family composition, culture, economics and work.
  • Dietary needs of individuals at different life stages, special diets, and life styles.
  • Food additives.
  • Environmental factors influencing food choices, organic food and sources of energy.
  • Mass media; advertising, television, magazines and the press.
  • Issues affecting the design of new food products.
  • Food safety and hygiene, food labelling and nutritional information.
  • Health and safety.

Unit 2

Coursework – a design and make project, 50 hours to produce a design and make project (similar to the coursework at GCSE)

Assessment

2 hour written exam (50% of AS Course, 25% of A2 course)
Coursework (50% of AS course, 25% of A2 course)

A2 Level

At A2, the specification offers candidates the opportunity to further develop their knowledge and practical skills from AS. Candidates will continue to develop design work alongside an understanding of food science, processes, and commercial food manufacture

Unit 3

  • The physical and chemical structure of the macro nutrients.
  • Working characteristics in relation to the physical and sensory attributes of the food.
  • The nutritional composition of food.
  • Manipulating and combining food materials and components and the application of this in food processing and product development.
  • The beneficial and detrimental effect of micro organisms and enzymes.
  • Issues affecting the design of new products.
  • Design in practice.
  • Preservation methods and extending shelf life, quality assurance, and quality control.
  • Legislation.
  • Systems and control.

Unit 4

Coursework – a design and make project, 60 hours to submit evidence of a single, substantial design and making activity.

Assessment

2 hour written exam (25% of A level marks)
Coursework (25% of A level marks)

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