The Broad General Education (S1-3)

In S1 – S3 pupils are working through the BGE course. This includes lots of practical cookery so the pupils become equipped with the skills to enable them to complete courses in the Senior Phase.

In S1 pupils complete tasks on health and safety and the Scottish Dietary Targets to enable them to gain knowledge within the subject area. Practical assessments take place throughout the course and they also get written assessments on the knowledge they have been taught throughout their first year.

In S2 pupils complete tasks on functional properties of food and they research the dietary needs of different individuals and dietary diseases. Practical assessments take place throughout the course and they also get written assessments on the knowledge they have been taught throughout their second year.

In S3 pupils revisit some of the knowledge they have been taught in S1 and S2. The course is made of four units in S3, which are Health and Food Technology, Practical Cake Craft, Hospitality and the pupils also undertake the REHIS qualification to gain their elementary food hygiene certificate. This S3 course prepares the pupils well for continuing studying within the HE department in the Senior phase.

National 5 and Higher Health and Food Technology

The higher course allows pupils to develop and apply the knowledge and skills of research, analysis and evaluation in order to make, informed food and dietary choices. The Course addresses contemporary issues affecting food and nutrition, including ethical and moral considerations, sustainability of sources, food production and development, and their effects on consumer choices.

There are three units in the course that will be assessed:

Health and Food Technology: Food for Health

The aim of this Unit is to develop pupils’ knowledge, understanding and skills to enable them to analyse the relationship between health, food and nutrition. Pupils will also analyse dietary needs for individuals at various stages of life and explain current dietary advice.

Health and Food Technology: Food Product Development

The aim of this Unit is to allow pupils to develop knowledge and understanding of the functional properties of ingredients in food and their use in developing food products. Pupils will develop an understanding of the stages involved in developing a food product and they will also apply knowledge and understanding of safe and hygienic food practices and techniques.

Health and Food Technology: Contemporary Food Issues

Pupils will investigate a range of contemporary food issues. They will explain how these issues influence decisions taken by consumers when making food choices. They will communicate their findings in an appropriate way.

Course Assessment

This course is assessed by an externally marked coursework project and a written final exam. The project and exam are each worth 50% of the final overall grade.