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Food Technology

Design and Technology : Food Technology

Food Technology aims to offer students the opportunity to:

Develop and sustain their own innovation, creativity and practical D&T capability

Develop a critical awareness about food product design and manufacture, including industrial and commercial practices

Apply knowledge, understanding and skills about food, design and production processes

Use ICT in a range of ways - databases, spreadsheets, modelling (costing, scaling up and down), data logging, nutritional analysis, manufacturing on-line, CAD and CAM

Take account of the social, moral, spiritual and cultural values that underpin design and technology activity when you evaluate products and their application

Develop as discerning consumers, able to make informed choices

Foster positive attitudes of co-operation and citizenship in preparation for adult life

Assessment Overview

AS Units

Unit 1: Portfolio of creative skills
Internal assessment
Internally set and marked by the centre and externally moderated by Edexcel
Number of marks 90
Students to produce one portfolio that contains evidence of product investigation, product design and product manufacture. Photographic evidence must be supplied for the product(s) they have made.

Unit 2: Design and Technology in Practice
External assessment
Time 1 hour 30 minutes examination set and marked by Edexcel
Number of marks 70
Style of Paper: Question and answer booklet, consisting of short-answer and extended-writing type questions.

A2 Units

Unit 3: Food Products, Nutrition and Product Development
External assessment
Time 2 hour s examination set and marked by Edexcel
Number of marks 70
Style of Paper: Question and answer booklet, consisting of short-answer and extended-writing type questions.

Unit 4: Commercial Design
Internal assessment
Internally set and marked by the centre and externally moderated by Edexcel
Number of marks 90
Students to design and make a product. This is evidenced in their design folder with photographic evidence of them making the product and of the final product itself.