Teaching Staff
Investigation, Designing and Making, delivered through the material of Food.
Examination Details
Assessment : Coursework 60%. This consists of a final coursework project, (normally the nature of the project is set by AQA) that shows all the skills and knowledge acquired over the course. The project will represent about 40 hours of supervised time.
Examination 40%. The written paper is designed to test the students’ understanding of making, applying appropriate systems and designing ability. A preparation sheet is issued on 1 March in the year of the exam, to highlight the design context to be covered in the exam paper.
Topics Taught
The Nature of Food
The Physical, Chemical, Nutritional, Biological and Sensory properties of Food.
Food Product Development
Food as a material. Recipe development
Practical Skills
Investigation and experimentation techniques. Use of ICT to analyse Nutritional needs.
Project Work
Bread products suitable for children. Large scale production of sweet and savoury pastry products. Designing products for people with special dietary needs. Designing a frozen luxury dessert.
Industrial Practices
Mass production of food items. Prototyping, etc. Links with local manufacturers. Health and Safety.
What can I do with a Food Technology qualification?
| Catering Industry |
| Food Preparation Industry or Dietician |
| Food Photography |
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