Year 12 Investigation of a situation
Students will learn about food and the development of food products. They will carry out a wide range of practical activities to enhance their understanding of the characteristics of food and how these can be successfully used in the manufacture of food products. They will develop their understanding of how industrial practices are carried out in the production of food products. Students will improve their nutritional knowledge as they learn about nutrients in more depth. The use of ICT in the manufacture of food products will be researched and how it is used to inform.
Year 12 Food as Materials and Components
Students have the opportunity to develop an understanding of the physical properties of a broad range of ingredients and components to use them in the making of products.
Year 12 Food as Design and Market Influences
Students will study and analyse a wide range of products to develop their knowledge and understanding of the broader issues for the designer. The topics studied are environmental sustainability of products, health issues and social factors, the influence of culture and consumer safety.
Year 12 Food as Processes and Manufacture
Students will develop their knowledge and understanding of the health and safety issues relevant to working with materials. Use this knowledge in the development of their coursework projects.
Year 12 Food - Coursework
Students should have a good understanding of the methods by which ingredients and components can be manipulated to make products. They will design and make a product suitable for a chosen design brief. Knowledge of characteristics of ingredients will allow students to develop a food product to manufacture for their target market. Through study and first hand experience in practical project work students will develop knowledge of the health and safety issues relevant to working with materials.
Year 13 Investigation of a Situation
Students will further develop their knowledge and understanding on Food: Investigation of a Situation.
Year 13 Materials and Components
Students have the opportunity to work with and study a range of food products so that they have an understanding of their characteristics, physical properties, cost and availability which have an influence on the choice of products in design situations. Knowledge will be required of a wide range of components used in the manufacture of food products.
Year 13 Design and Market Influences
Students will develop their knowledge and understanding of how trends affect new product development. They will investigate a range of food products to illustrate the influence of design and technology on the manufacture of food products.
Year 13 Processes and Manufacture
Students will develop their knowledge and understanding of how industrial practices are used in the manufacture of food products. They will have experience of industrial processes which are used to control the uniformity of products and the quality control systems in place to monitor the production of the food products. Investigation into how computer systems are an essential part of food manufacture for ensuring products are processed to high standards and within the working tolerances for quality.
Year 13 Food - A Level Coursework
Students follow the design process to design and make a food product. Students have a free choice of a design brief to follow. The product which is manufactured is the students own choice of design.
Key Learning Outcomes
Detailed understanding of how it and what is used in the food industry.
Secure knowledge and understanding of proteins, carbohydrates and fats.
Secure knowledge and understanding of macro and micro nutrients and be able to analyse food products effectively.
Recognise and state why certain ingredients are required for different dietary needs.
Develop their knowledge further to ensure the right food choices are made to encourage a healthy lifestyle.
Awareness of the key storage requirements of food they are preparing in the practical tasks.
Have a practical experience of an industrial technique used for producing packaging and labelling with a high quality finish.
Produce a range of research relevant to specific design brief and explain the importance of evaluations, testing and modifications of developing the product. Verbal assessment of their work.
Knowledge of health and safety and the use of equipment safely and accurately.
Be able to apply all their knowledge in an examination situation successfully to achieve a good result.