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The IB Design Technology (DT) is an elective subject offered in many International Baccalaureate schools globally. Design is also offered in the IB Middle Years Programme (MYP) as a compulsory subject for grades 6–10, and at the Diploma Programme level (from grades 11-12). IB Design Technology is very similar in content to Design and Technology.
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
Key Skills Level 1 helps candidates to develop the basic skills that are important for key skills competence, and recognises their ability to apply these skills in meeting given purposes within routine situations. Level 1 is broadly related in terms of level of demand, to GCSE grades D-G or National Curriculum level 5.
Alternatively pupils can take separate qualifications in chemistry, biology and physics. Other removed qualifications include a variety of design technology subjects, which are reformed into a single ‘design and technology’ subject with several options, and various catering and nutrition qualifications, which are folded into "food technology".
The Business and Technology Education Council (BTEC) is a provider of secondary school leaving qualifications and further education qualifications in England, Wales and Northern Ireland. While the 'T' in BTEC stood for Technical, according to the DfE (2016) it now stands for Technology. [1] BTECs originated in 1984 and were awarded by Edexcel ...
In the UK's Qualifications and Credit Framework a Tech Level 2 qualification is equivalent to a GCSE, and a Level 3 is equivalent to an A Level. [3] The qualifications are designed with the workplace in mind and provide a high quality alternative to A Levels, supporting progression to higher education.
Food engineering is a scientific, academic, and professional field that interprets and applies principles of engineering, science, and mathematics to food manufacturing and operations, including the processing, production, handling, storage, conservation, control, packaging and distribution of food products.
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...