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St. Benedict's High School: Food & Health Technology

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Nutritionist Resource News


Daily Healthy Recipe

Low-Cholesterol Recipes: Angel Hair Pasta with Peppers and Chicken

Angel Hair Pasta with Peppers and Chicken

4.13 / 5 Stars | 26 Reviews

by Jill M.

"Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta."

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Dairy-Free Recipes: Spanish Rice I

Spanish Rice I

4.48 / 5 Stars | 51 Reviews

by sal

"This is a quick and easy way to spice up rice. Saute instant rice with onion, red bell pepper and green bell pepper. Then simmer with tomatoes and tomato juice and you've got a savory Spanish-style rice."

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Diabetic Recipes: Baby Beet Salad

Baby Beet Salad

4.11 / 5 Stars | 8 Reviews

by acook

"This salad mixes canned beets and mandarin oranges with apple cider vinegar and orange juice."

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Egg-Free Recipes: Family's Creamed Spinach

Family's Creamed Spinach

4.22 / 5 Stars | 73 Reviews

by UTOPIA8302

"Dress up this delicious side dish with a sprinkling of Parmesan cheese or bread crumbs, or serve it as is. Always requested at every family gathering, and can be easily made a day ahead and popped into the oven just before serving!"

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Gluten-Free Recipes: Tex Mex Black Bean Dip

Tex Mex Black Bean Dip

4.59 / 5 Stars | 95 Reviews

by Ingrid

"Traditionally Southwestern flavors like cumin and cilantro lend a distinctive note to this creamy bean dip, while corn kernels add a little crunch. Serve warm or at room temperature."

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Course Information

S1/S2 Course

S3 Course

S4/5/6 Courses


Course Info


S1/2 Food & Health Technology


Information coming soon!



Course Info


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

Course Info


S4/5/6 Food, Health & Technology



Practical Cookery: Intermediate 2





To develop generic skills and knowledge in hospitality.



Recommended Entry


While entry is at the discretion of the centre, students will find it advantageous to have attained:



Course Details


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.