Course description
The Food Technology course is an academic, innovative and challenging course that encourages students to take a broad view of design technology, food science and nutrition. Students will develop a capacity to design and make food products and appreciate the complex relations between design, materials and manufacture. The course seeks to develop skills and knowledge in:
· planning, research, product development and evaluation.
· understanding, skills and application for designing food products
The course includes a high practical input and students will be required to develop and enhance their ICT skills.
Course content:
AS Units
Unit 1: Portfolio of Creative Skills
Students are presented with the opportunity to develop their creative, technical and practical skills through a series of product investigations, design and manufacturing activities. A portfolio will be produced to demonstrate creativity and flair when designing and making food products.
Unit 2: Design and Technology in Practice
Students will develop a knowledge and understanding of a wide range of materials, components, additives and process used in the design and production of food products.
A2 Units
Unit 3: Food Products, Nutrition and Product Development
Students will develop a knowledge and understanding of a range of food commodities, aspects of nutrition, product development and food innovation. Consumerism and the awareness of the influence of new technologies are also key areas of study.
Unit 4: Commercial Design
Students are given the exciting opportunity to apply the skills they have acquired and developed throughout the course of study to design and make a food product of their choice to answer a particular design brief presented by a client or user group.
Career Possibilities
The Food Industry continues to expand and is one of the largest employers in the UK. Food Technologist are must sought after. An Advanced Level course in Food Technology is a widely recognised academic qualification. It can lead to Further Education in a wide variety of courses in research, food science, product development, food manufacture, dietetics and marketing.