Faculty of Technology

Food Technology

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Guide to A Level Home Economics (AQA)

Minimum recommended entry requirements:
Grade B in GCSE Dual Science.

This course is concerned with the knowledge, skills and understanding of the decisions that consumers make in the provision of food for themselves, the family and the community. You have the opportunity to manage a range of resources in order to develop products which are suited to a wide variety of needs recognising the influence of dietary trends, the market economy and technological change. Practical food preparation and experimental work is part of this course: where food is required for experiments the cost will be met by the school. You will also carry out independent research from a wide variety of sources developing skills in research methods, recording and analysis of data, evaluation and presentation.

The AS course is designed as follows:

Module 1 – Consumer and society

Introduction to demographics in the UK
Composition of society today
Human needs
Use of resources

Module 2 – Food science and technology

Nutrition
Properties and uses of food components
Food safety and hygiene

Module 3 – Food product assessment and analysis

Food choice and the contemporary diet in C20
Food quality, recipe modification and design
Equipment
Current issues and trends

The examination will as follows:
15% Written paper 1½ hours based on module 1
20% Coursework 15 hours based on module 2
15% Case study 6 hours supervised work based on module 3

The A2 course is designed as follows:

Module 4 – The consumer and consumer protection

Use of resources/choice
Consumerism
Consumer protection
Rights, responsibilities, redress

Module 5 – Food science and technology

Nutrients overview
Dietary needs
Food composition
Food spoilage and food preservation

Module 6 – Food product assessment and design

Changes in food and diet in C20
Equipment and labelling
Present day food markets – commercially prepared foods
Food performance and recipe modification

The examination will be as follows:
15% Case study 6 hours supervised time based on module 4
15% Written examination 1½ hours based on module 5
20% Coursework 30 hours based on module 6

This course will be of use to a wide spectrum of employment including a good preparation to a degree in Food Technology and linked degrees for which there is a great shortage of students. This is a very rapidly growing industry where good quality candidates are in great demand. It is also a good preparation for a degree in Dietetics or Nutrition, degrees in Sport Science and the caring professions such as Nursing. It also leads to careers in Hotel Catering or Management.

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