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

S3/S4

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 acquire 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. To enhance the pupils’ knowledge and understanding of ingredients we will complete a free-standing unit which will look at a variety of ingredients, their sources and their characteristics. This unit will also address the importance of sustainability, the responsible sourcing of ingredients and current dietary advice. 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.

S5/S6

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 Practical Cookery (S3/S4 & S5/S6)

Head of Department: Mrs Jacqueline Chalmers

Course Progression: Health and Food Technology

National 5: Practical Cookery

The course is designed for those pupils who are interested in food and cooking and who enjoy being creative with food. Pupils who have chosen to follow the course may wish to utilise their cookery knowledge and skills at home, in the wider community or ultimately in the hospitality industry. This course is more practical than academic.

S3/S4 Course Content

The course is practical and experiential in nature and develops a range of cookery skills and food preparation techniques and the ability to follow cookery processes; the ability to choose, weigh and measure ingredients and calculate proportions, calculate the cost of ingredients and portions; and the ability to follow recipes to produce dishes, and to evaluate the product.

Pupils’ knowledge and understanding of ingredients and characteristics will be developed. To enhance this we will complete a free-standing unit which will look at a variety of ingredients, their sources and their characteristics. This unit will also address the importance of sustainability, the responsible sourcing of ingredients and current dietary advice.

Pupils will develop planning, organisational and time management skills by following recipes and by planning, producing and costing dishes and meals.

Throughout the course, pupils develop their understanding of safety and hygiene when working with ingredients as well as the importance of following safe & hygienic practices in a practical context.

S5/S6 Course Content

The course is practical and experiential in nature and develops a range of cookery skills and food preparation techniques and the ability to follow cookery processes; the ability to choose, weigh and measure ingredients and calculate proportions, calculate the cost of ingredients and portions; and the ability to follow recipes to produce dishes, and to evaluate the product.

Pupils will develop planning, organisational and time management skills by following recipes and by planning, producing and costing dishes and meals.

Throughout the course, pupils develop their understanding of safety and hygiene when working with ingredients as well as the importance of following safe & hygienic practices in a practical context.

Course Assessment Structure

  • A 1 hour Question paper worth 30 marks worth 25%
  • Assignment & Practical activity worth 100 marks worth 75%

The Assignment and Practical Activity are inter-related and will be assessed using one activity. Pupils will plan, prepare and present a 3-course meal to a given specification within a given timescale. SQA will specify the three dishes to be produced.

Recommended Entry (Only relevant for S5/S6)

  • Entry to this Course is at the discretion of the Head of Department.

Progression

  • Other qualifications in hospitality or related areas
  • Further study, employment or training.

National 5 Skills for Work: Hospitality

Head of Department: Mrs Jacqueline Chalmers

Course Progression: Health and Food Technology

Skills for Work: Hospitality National 5 

Skills for Work Hospitality at National 5 (SCQF level 5) introduces the different commercial and non-commercial sectors of the hospitality industry and the types of provision they offer. Pupils will also learn about the organisational aims of hospitality establishments and the products and services they provide.

Pupils will develop vocational skills and knowledge and gain practical experience in: menu planning; preparing, cooking and presenting a range of foods in a professional kitchen; serving food and drinks; undertaking reception duties and customer care; and planning, organising and running a small hospitality event.

All Units in the Course place emphasis on the employability skills and attitudes which will help to prepare pupils for the workplace. Pupils will have the opportunity to prepare for, and take part in, a job interview.

A key feature of this course is the emphasis on experiential learning. This means learning through practical experience and learning by reflecting on experience. Strong industry links and partnerships will allow pupils to have the experience of working in realistic working environments.

Course Outline

The course comprises the following mandatory units: 

  • Hospitality: Developing Skills for Working in Hospitality (National 5)
  • Hospitality: Developing Skills for Working in the Professional Kitchen (National 5) 
  • Hospitality: Front of House Operations (National 5) 
  • Hospitality Events (National 5)

To achieve this course award the learner must successfully complete all component units. 

Recommended Entry

Entry to this course is at the discretion of the centre. 

Progression 

This course or its components may provide progression to: 

  • Scottish Vocational Qualifications (SVQs) in Catering and Hospitality 
  • further study, employment and/or training.

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