AS and A Level
Food is a major employer in the UK - a highly competitive and challenging industry offering a wealth of employment opportunities. The introduction of new Advanced level courses provides a valuable pathway to further and higher education for those who wish to study the subject at this level.
The Advanced level courses aim to develop appropriate skills in these areas, including a wide range of practical skills in handling and working with food, applying design thinking and manufacturing processes.
At AS you will study
Carbohydrates, Fats, proteins - Food Science
Additives
Industrial and commercial practice – in preparation of food
Underlying microbiological principles
Preservation processes
Good manufacturing practice
and you will be expected to:
Cook each week, and be creative
Work in a small group
Study independently
Design work
Make visits
Carry out experimental work
Show an ability to test and evaluate their work
Produce high quality products that meet the requirement of a design brief
Specification = Edexcel D&T Food Technology AS 8FT01 A2 9FT01
Click here to download the current specification for this A level course.
AS - Units of assessment
There are 2 units of assessment, one internally assessed, which is a coursework project (60%) and one unit which is externally assessed by a 1.5 hour written examination (40%).
Unit 1 (6FT01) Coursework- Portfolio of Creative Skills - 60% of AS (30% of A level)
In this unit students are given the opportunity to develop their creative, technical and practical skills through a series of product investigation, design and manufacturing activities. Students will produce one portfolio with 3 distinct sections which demonstrate their creativity and flair when investigating, designing and making food.
The coursework is marked internally but moderated by the Edexcel.
Unit 2 (6FT02) Design and Technology in Practice - 40% of AS (20% of A level)
In this unit students will develop a knowledge and understanding of a wide range of materials, components, additives and processes used in the design and production of food products.
It is important for students to learn about the main food components, their physical nature and working properties. Similarly, students need to know the various stages in preparing foods for large-scale production. They must also learn the fundamental principles underpinning food preservation and the various techniques involved.
Quality of food is of major importance to the manufacturer and consumer. It is therefore essential for students to understand the principles of food quality control and good manufacturing practice in the food industry.
This unit will be assessed by a 1.5 hours written paper. The paper will be a question and answer booklet, consisting of short-answer and extended-writing type questions, all of which are compulsory.
A2 - Units of assessment
There are 2 units of assessment, one internally assessed, which is a coursework project (30%) and one unit which is externally assessed by a 2 hour written examination (20%).
A2 Unit 3 (6FT03): Food Products, Nutrition and Product Development (20% of A level)
In this unit students will develop a knowledge and understanding of a range of food commodities, aspects of nutrition, product development and food innovation.
It is essential for students to have a comprehensive knowledge of the main food commodities, their composition, basic processing and typical spoilage patterns.
A sound knowledge of nutrition and its influence on the diet, contemporary lifestyle issues and new product development is particularly important for food technologists.
Similarly, consumer behaviour, demographics, modern lifestyles and sustainable issues have an influence on new product development. It is also important for students to be aware of the influence of new technologies and materials on the development of new food products.
Assessment is by a 2 hour examination paper set and marked by Edexcel.
The paper will be a question and answer booklet, consisting of short-answer and extended-writing type questions, all of which are compulsory.
A2 Unit 4 (6FT04): Commercial Design - Coursework (30% of A level)
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.
The choice of design problem should have a real commercial use, in that it should be useful to a wider range of users beyond an individual, unless it has been specifically commissioned as a ‘one-off’. The design problem should provide opportunities for a client or user-group to have input into decision making at various stages of the design and make process.
A client or user-group is defined as any third party identified by a student, that is referred to and who can give informed critical feedback at various stages throughout the design process. Clients and user-groups do not need to be specialists or experts; they can be drawn from any relevant group of people and may include other students, friends or family members.
A key feature of this unit is that students consider issues related to sustainability and the impact their product may have on the environment. A student may choose to design and make a sustainable product, but if they do not, they should still consider the issues of sustainability at relevant points in their designing and making activities.
Sustainable issues include materials, components/ingredients production and selection, manufacturing processes, use of the product and its disposal/recycling.
This unit is internally set and marked by the centre and externally moderated by Edexcel. Students are given the opportunity to design and make a product of their choice. This unit results in the development of an appropriate product supported by a design folder.
