Health and Food Technology​

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​Aims of the Department
  • To structure lessons that encourage learners to work both independently and as part of a team, managing themselves and the time available to them.
  • To allow all learners the opportunity to develop a wide range of necessary and useful skills, including knowledge, understanding and communication skills that will prepare them for life and the world of work.
  • To encourage learners to be creative, responsible and always work to their full potential.
  • To promote positive messages with regards to having a healthy balanced diet.

​S1, S2 & S3
  • This course provides a Broad General Education (BGE) and covers outcomes from Curriculum for Excellence.
  • Learners spend a 50 minute period per week in S1 and S2 and 3 x 50 minutes periods in S3.
  • Topics covered include food safety, including the REHIS Food Hygiene Certificate, practical cookery skills, nutrition, diet and health, the journey of food and foods from around the world.
  • Theoretical and practical lessons are designed to develop a range of skills and confidence.
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S4 - National 4/5 Practical Cookery
This qualification develops a range of cookery skills and processes as well as food preparation techniques.
When planning and producing meals and presenting them appropriately, learners develop an understanding of ingredients from a variety of different sources as well as their uses and responsible sourcing and sustainability. Learners develop an understanding of the impact of the choice of ingredients on health and wellbeing alongside the embedding of food safety and hygiene skills.
To gain an award of this course learners must complete and pass the following:

National 5 Course Assessment 
Stage 1 - planning exercise where under exam conditions you will plan your practical exam by completing a time plan, service details and equipment list. (18 marks)
Stage 2 - practical activity which requires you to prepare and serve a three course meal for 4 people. The recipes are set by the SQA and the exam lasts 2 hours and 30 minutes. (82 marks)
Stage 3 - question paper where under exam conditions it will assess learners’ knowledge of ingredients, cooking methods/processes and the wider topics covered in their units. (30 marks)

National 4 Course Assessment 
You will complete unit assessments for each of the three units, Cookery Skills Techniques and Processes, Understanding Ingredients and Organisational Skills which will demonstrate your knowledge and also your practical skills.
There is also a practical activity called an Added Value Unit where you will have to follow a time plan to prepare, cook and serve a two course meal. This activity lasts 1 hour 30 minutes.