S1/2 Food & Health Technology
Information coming soon!
S3 Food & Health Technology
Health and what we eat is rapidly becoming a huge area of interest in our homes, lives and wider community. The relationship between diet and health is one where individuals realise they can make positive choices to improve their own health and that of their families. Through practical activities and knowledge of food, diet and food safety, pupils can start to improve their quality of life and make informed choices.
The advancement of technology has improved the variety of appliances available for food preparation both in school and at home. As a result, now more than ever, pupils have the opportunity to prepare and produce healthy food in conjunction with a greater understanding of the tools at their disposal.
What can learning in Food, Health and Technology achieve for young people?
How is the Food, Health and Technology framework structured?
What are the features of effective learning and teaching in Food, Health and Technology?
How do we build on prior learning?
What are the broad features of assessment in Food, Health and Technology?
Connections with other areas of the curriculum
S4/5/6 Food, Health & Technology
Practical Cookery: Intermediate 2
To develop generic skills and knowledge in hospitality.
While entry is at the discretion of the centre, students will find it advantageous to have attained:
Three mandatory units (3 x 40 hours).
In common with all courses, this course includes 40 hours over and above the 120 hours for the component units. This is for induction, extending the range of learning and teaching approaches, support, consolidation, integration of learning and preparation for external assessment. This time is an important element of the course and advice on its use is included in the course details.
Practical Cookery Skills for the Hospitality Industry (Int 2) 40 hours
On successful completion of this unit, the student will be competent in the skills necessary to prepare food to the standards required by the Hospitality Industry.
Food Preparation for Healthy Eating (Int 2) 40 hours
On successful completion of this unit the student will be able to look at established dishes and produce them in a healthier manner.
Foods of the World (Int 2) 40 hours
On successful completion of this unit, the student will have greater awareness of foods produced in different countries, and then concentrate on one specific country.
Assessment will take the form of NABS for each of the 3 units. Pupils must complete all NABS and internal practical exam to gain the course award.
The internal practical exam involves the completion of a planning booklet worth 15 marks. The practical exam consists of preparing and cooking a 3 course meal within the time limit of 2½ hours. This practical exercise is worth 85 marks.
Pupils will also undertake the Royal Environmental Health Institute of Scotland Certificate.