Course content

The first year is common to both AS and A Level students and comprises two single modules. The subject content is taught through a variety of methods which include text books, video, internet research, industrial visits (where possible) and practical work. The students will be provided with the opportunity to build upon and develop their food production skills relating to food science and working characteristics of the food components being studied.

Year 12 (AS)

Unit 1 - Materials, Components and Application
Candidates will study food science and the functional properties of the main food components; the macro nutrients - proteins, lipids and carbohydrates along with identified micro nutrients - the main sources, functions and nutritional implications. Candidates will be made aware of the relationship between diet and health. Industrial application will be considered in relation to additives, food labelling, food safety and hygiene, health, safety at work and the resultant legislation.

Unit 2 - Coursework - Learning through Designing and Making
Candidates will produce a coursework project or portfolio of evidence, concerned with the design and realisation of food products in a human context. The work should represent approximately 50 hours of supervised time of which 25 hours should be different forms of practical activity.

Year 13 (A2)

Unit 3 - Design and Manufacture
There is an understanding that candidates will have a knowledge and understanding of Materials and Components gained as a result of studying the subject content at AS. This knowledge and understanding will continue to be developed at A2 through Unit 3. This section is split into 3 areas:

a) Materials and Components
Developing a further understanding of the application of food science with greater emphasis on food chemistry.
b) Design and Market Influences
Developing further understanding of trends in new product development.
c) Process and Manufacture
Developing further understanding of the microbiological and quality control aspects of industrial food preparation.

Unit 4 - Design and Making Practice - Coursework
Candidates will be required to submit evidence of a single substantial designing and making activity. The project should represent approximately 60 hours of supervised time, of which half the time should be spent on practical investigations and the manufacture of a final outcome.