Subject Information - Health & Food Technology

National 5 Health & Food Technology

Head of Department: Mrs Jacqueline Chalmers

Course Progression: Health and Food Technology

Health & Food Technology National 5

The course provides an opportunity to study the relationships between health, nutrition and the functional properties of food, lifestyle choices and consumer issues as well as safe & hygienic practices in food preparation. It will develop a pupils’ understanding of the importance of a balanced diet and healthy lifestyle.

An understanding of the dietary needs and knowledge of consumer choice encourages pupils to develop positive attitudes and values towards those factors which will impact upon their own and others health and food choices. This course is more academic than practical.

Practical, experiential learning and assessment activities will allow pupils to develop knowledge, understanding and skills as well as confidence, independence and self-awareness.

This course will be suitable for those pupils who have an interest in health, food and consumer issues. It will particularly appeal to those pupils who enjoy learning through practical activity and have the ability to link theory to practice.

Course Content

Pupils will develop knowledge and understanding of the relationship between food, health and nutrition. They will also develop knowledge and understanding of dietary needs for individuals and groups at various stages of life and explain current dietary advice. Through practical activities, the candidate will produce and reflect on food products, which meet individual needs.

Pupils will develop knowledge and understanding of the functional properties of ingredients in food and their use in developing new food products. They will also develop an understanding of the stages involved in developing food products and, through a problem-solving approach, produce a food product to meet specified needs.

Finally pupils will develop knowledge and understanding of consumer food choices. They will explore factors, which affect food choices and develop knowledge and understanding of contemporary food issues. They will consider technological developments in food and organisations, which protect consumer interests. They will also develop knowledge and understanding of food labelling and how it helps consumers make informed food choices.

Course Assessment Structure

  • A question paper set by SQA, externally marked and contributes to 50% of the final course award.
  • An Assignment worth 60 marks, contributing the remaining 50% of the final course award.

The purpose of the assignment is to assess the application of knowledge, understanding and skills from across the course through a technological approach to problem-solving, based on a brief. Briefs will have a food and health or a consumer focus and pupils will use skills to investigate the issue and develop a food product to meet the needs of the brief.

Progression

  • Higher Health & Food Technology
  • SQA Qualifications in Health & Food Technology areas.

National 5 Hospitality: Practical Cookery (S3/S4 & S5/S6)

Higher Health & Food Technology

Head of Department: Mrs Jacqueline Chalmers

Course Progression: Health and Food Technology

Health & Food Technology Higher

Recommended Entry

Entry to this Course is at the discretion of the Head of Department. However, learners would normally be expected to have attained the skills, knowledge and understanding required by one or more of the following or equivalent qualifications:

  • National 5 Health and Food Technology Course
  • N5/Higher English A-C grade
  • Biology/Chemistry N5/Higher A-C grade

Progression

This Course may provide progression to Advanced Higher Health and Food Technology Course.

This Course will attract learners who have an interest in developing skills and knowledge about the relationships between food, nutrition, diet, health, and contemporary food issues that affect consumer choice. It will also appeal to learners with relevant prior learning and those pupils who enjoy learning through practical activity and have the ability to work and research independently.

Analysing dietary needs and gaining understanding of contemporary food issues and consumer choice encourages critical thinking and develops positive attitudes and values towards factors which can impact on learners’ own and others’ health, food and consumer choices.

The understanding and range of skills developed in this Course will prepare pupils for learning, life and work. Pupils undertaking this Course will focus on health, food, lifestyle and consumer issues and develop practical skills that are transferable to a range of contexts, including employment. These include employment in health promotion, nutrition research, dietetics, teaching and the food production industry.

Assessment

  • Pupils will sit an question paper set by the SQA which will contribute to 50% of the overall course award. 
  • Pupils will complete an Assignment which accounts for the remaining 50% of the overall course award.

The purpose of the assignment is to assess the application of knowledge, understanding and skills from across the course through a technological approach to problem-solving, based on a brief. Briefs will have a food and health or a consumer focus and pupils will use skills to investigate the issue and develop a food product to meet the needs of the brief. Pupils must be able to work independently, show initiative and be able to work to deadlines to achieve well.

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