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FOOD TECHNOLOGY
Subject/Department:
FOOD TECHNOLOGY
Examination
Board: EDEXCEL
AS Code:
8097 A2 Code:
9097
Brief Subject Summary
A course that combines elements of Food Technology, Food Science,
Nutrition and Consumer Product Management. There will be opportunities
for practical work.
Aims
of the Course
AS/A2 level courses in Food Technology provide opportunities for
students to:
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develop and sustain their
own innovation, creativity and practical D&T capability; |
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develop a critical awareness about food
product design and manufacture, including industrial and commercial
practice;s
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apply knowledge, understanding and skills
about food, design and production processes – making
practical use of what they know, understand and can do; |
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use Information and Communications Technology
(ICT) in a range of ways, eg use of information systems (databases
and spreadsheets); modelling (costing, nutritional analysis,
scaling up and down); use of graphics packages; data logging,
measurement and control; nutritional analysis; manufacturing
on-line; CAD and CAM; |
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take account of the social, moral, spiritual and cultural
values that underpin design and technological activity when
they are evaluating products and their applications, and when
making their own design decisions; |
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develop as discerning consumers, able to make informed choices; |
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foster positive attitudes of co-operation and citizenship
in preparation for adult life; |
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develop and use transferable key skills - communication skills,
numeracy, ICT, management of their own learning, collaborative
working, problem-solving, critical and analytical thinking,
flexibility and adaptability; |
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develop and demonstrate management skills, eg in projects
and tasks, setting targets, reviewing and monitoring progress,
time and resource management, planning and organisation. |
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.
Prior
Level of Attainment
These Advanced Subsidiary and Advanced GCE specifications have been
developed for students who have taken GCSE Design and Technology:
Food Technology or Home Economics.
Course Content Summary - Advanced Subsidiary (AS)
AS Level students will take three modules.
Module 1 – Product
Analysis
| a |
Products and applications –
Development of a range of manufactured products –
form and function of different products – trends,
styles, new technical capabilities, and social and political
influences on the design, production and sales of products
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| b |
Materials and components –
The range of materials and their potential application to
include nutrients and additives
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| c |
Industrial and commercial practice |
| d |
Quality and Health and Safety |
Module 2 –
Coursework Project
Involves the designing and making of a sustainable product
Module 3 – Materials,
components and systems with option
Includes the study of colours, flavours and the working properties
of materials and components this involves testing of a range of
materials.
Options are: Food Science or Consumer product
management
Course Content Summary - A2
Module 4 - Further study of
materials, components and systems with chosen option
Includes the study of colours, flavours
and the working properties of materials and components; this involves
testing of a range of materials
Module 5 - Coursework project 2
Module 6 - Synoptic unit to bring
together design and technology capabilities
Assessment
AS:
Two 90 minute examinations externally assessed plus one coursework
project internally assessed
A2:
As AS including synoptic assessment in both coursework and written
external papers
Links to Careers, Employment
and Higher Education
The course will give students the opportunity to develop
an awareness of Food Technology as an applied field of study to
relevant career options and higher education eg: BSc (Hons) Food
and Nutrition, BSc (Hons) Public Health Nutrition, BSc (Hons) Food
Technology, and BSc (Hons) Nutrition, Health and Lifestyles at Universities
such as Reading, Surrey, Leeds, Nottingham, Sheffield Hallam, Manchester
Metropolitan, and University of Wales Cardiff.
Excellent employment opportunities are available
for students with degrees in these areas.
It is also a good basis for careers
and courses in a range of related areas, such as: marketing, buying,
food retail management, new product development, food production,
marketing research, consumer research, and food journalism.
Please click here
to read about a recent trip to Campden and Chorleywood Food Research
Association.
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