L3 Technology Food
Teacher in Charge: Mrs L. May
A student centered course dealing with real problem solving in a practical environment. The students establish their own client for whom they use technological practice to produce a creative practical solution.
The students will break the client’s issue down into key factors, then research possible solutions and apply that research to the development of the final practical solution. Students will work predominantly with food based ingredients although there is a possible scope to extend into other mediums.
There is a clear focus on carefully planned, well designed and produced outcomes. This course would be ideal for any student wishing to either progress to university or undertake any food or technology based career. The students will gain practical skills from this course.
Students can gain up to 16 credits. Students will be assessed to L3 Technology internally assessment Achievement Standards. Technology is an approved domain subject and is appropriate for students intending to study at university.
Required Prior Learning
Students must have achieved at least 16 internal credits in L1TEFT and ideally completed L2TEFT. Subject to approval of the HOD. If you are unsure have a chat with Mrs May.
Baker, Biochemist, Food Technologist, Veterinary Nurse, Architectural Technician, Biotechnologist, Brewer, Cardiac Physiologist, Civil Engineer, Civil Engineering Technician/Draughtsperson, Dental Technician, Medical Radiation Technologist, Diagnostic Radiologist, Medical Laboratory Technician, Garment Technician, Cook, Kitchenhand, Chef, Butcher, Cafe Worker, Waiter/Waitress, Hotel Porter, Maitre d’Hotel, Holiday Park Manager, Air Force Airman/Airwoman, Air Force Officer, Army Soldier, Bartender, Hotel/Motel Manager, Deckhand, Cafe/Restaurant Manager, Health and Safety Adviser, Navy Sailor, Navy Officer,