What does the course involve?
- Do you enjoy working with food?
- Are you interested in social issues?
- Are diet and health important to you?
Interested? Then this could be the subject for you.
This course allows students to develop an understanding of the issues relating to society and health, resource management, nutrition and food production.
Course Content: (OCR)
Unit 1: Society and Health (external assessment 1½ hour written paper) - Students gain an understanding of demography, family and society, environmental and social issues and health
Unit 2: Resource Management (external assessment 1½ hour written paper) - Students acquire a thorough knowledge of resources, food provision, selection and purchase of food and household goods, food preparation and equipment, food safety and hygiene.
Unit 3: Food, Nutrition and Health – an investigation (internal assessment 3000 words)- In this unit students select their own content and develop their own task related to Food, Nutrition and Health
Unit 4: Nutrition and Food Production (external assessment 1½ hour written paper) - In this final unit students study nutrients and energy; nutritional and dietary needs of different groups of people; the properties of food; design, development and production of food; advances in the food industry.
Working with food in a practical situation is an integral part of the 2 year course. Students will make individual dishes and carry out investigations and experimental work using food throughout. However, there is not a discrete mark for making skills; students are expected to incorporate relevant practical work into coursework.
What qualifications do I need?
It is not necessary to have studied a food related GCSE, however, an interest in food, science, technology and sociology is recommended.
Links with other subjects:
This A Level links well with Biology, PE Studies, Geography, Sociology and Health and Social Care.
This qualification will offer you the option for further study at university or through work-related training. Career opportunities exist in a vast number of areas. Options include roles as a food scientist, technologist, development chef, marketing and purchasing as well as design. You may also be interested in nutrition, public and environmental health, or sports science.
A career in education and the hospitality industry are also available.