As part of Technology, Food is compulsory for years 7- 9. It is an option at GCSE and A-Level.

Food Technology comprises of the following topics:-

• Food and Nutrition
• The functions of ingredients
• Hygiene and safety
• Systems and control within the food industry

"You learn how to cook as well as nutritional information to keep you healthy. It’s a really good subject, you learn loads and it increases your creativity". H.Wilcox

"It's great preparation for when you leave home, you can practise lots of different practical skills". G. Rice

"I love the teacher; she’s amazing". C. May

"The teacher understands my cooking ability and supports me. It helps my confidence". J. Elfield

Course Content

AS and A2

This is a challenging and exciting course aimed at developing student’ skills and abilities in a wide range of areas.

In Y12 you will study two units.
1. Knowledge and Understanding of food materials, products and processing. This unit looks at materials and components that are used in food, and a variety of manufacturing processes. There are also sections on social factors, advertising and health and safety. (AS 50%, A2 25%)
2. Coursework: This unit allows you to design and make one or more food products. (AS 50%, A2 25%)
In Y13 these units are developed further, including another coursework project.

Learning Methods and Assessment

Topics will be taught largely through practical and focussed tasks. Students will participate in both group and individual research and activities.

AS

In year 12 unit 1 is assessed by a 2 hour written exam, while unit 2 is a 50 hour coursework task leading to a portfolio of three separate assignments, each with different assessment objectives. This is assessed by your teacher and moderated externally.

A2

In year 13 the pattern is the same.

Expectations of Students

• An interest in and enthusiasm for design and the effects of food technology in society
• A desire to meet challenges and solve problems
• The ability to work independently

Careers Implications

Food Technology is recognised as a specific entry requirement to Higher Education courses and careers with links to the food industry. There is a national shortage of suitable applicants for technologically based courses, particularly in the area of Food Science. The opportunities for a worthwhile career with good prospects are therefore excellent for successful students. We live in an increasingly technological world and the ability to analyse and respond to changes and innovations will be of benefit in any career.