T Level in Advanced Tea Dunking & Biscuit Fortification - Martyn

• CHEM-101: The Science of Sogginess: An in-depth study of crumb-to-liquid dynamics, analysing the molecular breakdown of various biscuit genres (from the robust Ginger Nut to the notoriously fragile Rich Tea).
• ENG-203: Crumb Structure & Fortification: Practical engineering workshops focusing on biscuit reinforcement techniques. Students will experiment with oat-based composites and chocolate-wielding strategies to enhance dunking endurance.
• PHY-300: Advanced Dunking Dynamics: Utilising state-of-the-art simulators, learners will master multi-dunk trajectories, splash reduction techniques, and the high-stakes "double-biscuit" manoeuvre.
• SOC-102: The Sociology of the Tea Round: An exploration of the complex social etiquette, political implications, and economic principles of making a round of tea in a workplace environment.

While there are no nationally set prerequisites, prospective students are expected to demonstrate a genuine passion for hot beverages and baked goods. We typically require:

• At least five GCSEs at grade 4 or above, including Maths and English.
• A GCSE in Food Technology or Design & Technology is desirable but not essential.
• A personal statement detailing your favourite biscuit and a 200-word justification for your choice.
• Successful completion of a practical aptitude test, which involves a timed, high-pressure dunking scenario with a Rich Tea biscuit.

This T Level is assessed through a combination of methods designed to test both theoretical knowledge and practical application.

• Core Component Exam: Two externally set written exams covering the fundamental principles of 'The Science of Sogginess' and 'The Sociology of the Tea Round'. (Graded A* - E).
• Employer-Set Project: A practical project, set by our industry partners (e.g., "Develop a Splash-Proof Dunking Method for the Custard Cream"). This assesses your planning, problem-solving, and biscuit-handling skills.
• Occupational Specialism Assessment: A final, synoptic practical assessment where students must successfully prepare a tray of tea for a panel of external examiners and defend their choice of accompanying biscuits, demonstrating advanced fortification and dunking techniques under pressure. (Graded Pass, Merit, or Distinction).
• Industry Placement Logbook: A portfolio of evidence and a reflective diary must be completed and signed off by your workplace mentor.

Your final T Level certificate will show an overall grade of Pass, Merit, Distinction, or Distinction*.

What Else Do I Need to Know?

This is an immersive, hands-on course. You will be expected to fully engage with all enrichment activities.

• Guest Speakers: We regularly invite leading figures from the world of baked goods and hot beverages. Past speakers have included Mary Berry, bread-making expert Paul Hollywood, and the Head of Innovation from McVitie's.
• Trips and Visits: The course includes several essential trips:
  • A guided tour of the Burton's Biscuit Company factory in Blackpool.
  • A visit to the Bettys Café Tea Rooms in Harrogate for a masterclass in afternoon tea etiquette.
  • An annual pilgrimage to a major supermarket to analyse the biscuit aisle and study consumer trends.
• Residential: In your second year, you will participate in a weekend residential at a rural retreat, focusing on advanced outdoor dunking techniques and emergency biscuit repair in challenging weather conditions.

Upon successful completion, you will be equipped with a unique and highly sought-after skill set. Your T Level qualification is equivalent to three A Levels and carries UCAS points, opening up several progression routes:

• Higher Education: Progress to a BSc (Hons) in Food Science, a Foundation Degree in Culinary Arts, or the prestigious MEng in Structural Engineering with a focus on Edible Materials. Several universities have already recognised this T Level for entry onto related degree programmes.
• Skilled Employment: Enter the workforce directly in roles such as:
  • Chief Tea Break Coordinator
  • Biscuit Structural Integrity Analyst
  • Hot Beverage Logistics Manager
  • Freelance Dunking Consultant
  • Quality Assurance Technician (Crumb Resilience Division)
• Higher Apprenticeship: Combine work and further study with a Higher or Degree Apprenticeship in food manufacturing, product development, or hospitality management.

This T Level is assessed through a combination of methods designed to test both theoretical knowledge and practical application.

• Core Component Exam: Two externally set written exams covering the fundamental principles of 'The Science of Sogginess' and 'The Sociology of the Tea Round'. (Graded A* - E).
• Employer-Set Project: A practical project, set by our industry partners (e.g., "Develop a Splash-Proof Dunking Method for the Custard Cream"). This assesses your planning, problem-solving, and biscuit-handling skills.
• Occupational Specialism Assessment: A final, synoptic practical assessment where students must successfully prepare a tray of tea for a panel of external examiners and defend their choice of accompanying biscuits, demonstrating advanced fortification and dunking techniques under pressure. (Graded Pass, Merit, or Distinction).
• Industry Placement Logbook: A portfolio of evidence and a reflective diary must be completed and signed off by your workplace mentor.

Your final T Level certificate will show an overall grade of Pass, Merit, Distinction, or Distinction*.