Food
Time allocation: 3 lessons a week
Examination Board: AQA
Syllabus & Number: 4545
Assessment: 60% of marks are given for coursework.
40% of marks are given for the exam.
Course content
Materials and components
Candidates will build upon the National Curriculum Key Stage 3 and develop a working knowledge of a wide range of materials, ingredients and standard components appropriate to modelling, prototyping and manufacturing.
Design and market influences
Candidates will apply knowledge and understanding of the working characteristics of food together with processing techniques in order to design and make a food product.
Processes and manufacture
Candidates will know and understand that food products are developed and made safe to eat by combining different ingredients and by using a range of different processing methods and equipment.
A white apron is required for practical purposes and is available for purchase through school.
Course Skills
Designing Skills:
- be creative and innovative when designing
- design products to meet the needs of clients and consumers
- analyse and evaluate existing products, including those from professional designers
- generate design proposals against stated design criteria, and to modify their proposals in the light of on-going analysis, evaluation and product development
- reflect critically when evaluating and modifying their design ideas and proposals in order to improve the products throughout inception and manufacture
- plan and organise activities which involve the use of materials/ingredients and components when developing or manufacturing
Making Skills:
- select and use tools/equipment and processes to produce quality products
- consider the solution to technical problems in the design and manufacture process
- use tools and equipment safely with regard to themselves and others
- work accurately and efficiently in terms of time, materials/ingredients and components
- manufacture products applying quality control procedures
- have knowledge of Computer Aided Manufacture (CAM) and to use as appropriate
- ensure, appropriate testing, modification and evaluation and that their products is suitable for intended users. Devise modifications where necessary
Teign School 6th Form No courses offered at present
Careers, Further and Higher Education
Food Science – Research, Food Technologist, Dietician, Catering/Chef
The Technology Department Mrs J Smith Mrs J Stainer Mrs C. Lees
Mr D McClean Mrs M Barber