T Level in Advanced Tea Dunking & Biscuit Fortification - Meg

Core Modules Include:

• 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.

Contact Dr Alistair Crumble for more information at: alistair.crumble@nscg.ac.uk

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.

We believe financial constraints should not prevent the next generation of dunking pioneers. Eligible students may be able to access:

• The 16-19 Bursary Fund: This can help with costs for transport, essential equipment (such as a high-quality personal dunking mug), and materials.
• Discretionary Learner Support: For those facing financial hardship, funds may be available to assist with the cost of field trips and course-related activities.
• There are no tuition fees for students aged 16-18.

Our student services team can provide confidential advice on what support is available to you.