Curriculum
Broad General Education
During the course pupils will learn about being safe in the kitchen. Including personal, kitchen and food hygiene, weighing and measuring of food ingredients and the use of the cooker and equipment. Pupils develop an understanding of the importance of healthy eating and current dietary advice. As pupils progress through the unit’s practical skills and knowledge are embedded and pupils undertake a design and make project using a variety of technology, enquiry skills and product design techniques. Pupils learn through a variety of activities including discussion, individual and group work tasks. Practical cookery using fresh, healthy ingredients is crucial to our role in encouraging pupils to learn about the food they eat.
At the end of S2 the pupils will choose to study either Health and Food Technology or Practical Cookery.
Senior Phase
Health and Food Technology:
The Course is delivered at National 3, National 4, National 5 & Higher.
Health and Food Technology qualifications provide opportunities to study the relationships between health, nutrition, the functional properties of food, lifestyle choices and consumer issues. These courses develop an awareness of informed food and dietary choices that can have a positive effect on the health of learners and enable them to advise others. Learners also develop a range of skills and applications of food preparation techniques.
The National 4 and 5 Health and Food Technology Course enables learners to develop and apply practical and technological skills, knowledge and understanding to make informed food and consumer choices. Learners develop and apply safe and hygienic practices in practical food preparation, as well as knowledge and understanding of the relationships between health, food and nutrition.
The course has six broad and inter-related aims which allow candidates to:
- develop knowledge and understanding of the relationships between health, food and nutrition
- develop knowledge and understanding of the functional properties of food
- make informed food and consumer choices
- develop the skills to apply their knowledge in practical contexts
- develop organisational and technological skills to make food products
- develop and apply safe and hygienic practices in practical food preparation.
The course uses an experiential, practical and problem-solving approach to learning, which develops knowledge and understanding, and practical skills. The course uses real-life situations taking account of local, cultural and media influences and technological innovations.
Practical Cookery:
This course is delivered at National 3, National 4 and National 5.
This is a practical course and aims to provide the development of techniques and skills required for food production, retail and the Hospitality industries.
The aims of the course are to enable learners to:
- Use a range of cookery skills, food preparation techniques and cookery processes when following a recipe.
- Select and use ingredients to produce and garnish or decorate dishes. Develop an understanding of ingredients and there uses and awareness of responsible sourcing.
- Develop an awareness of current dietary advice relating to the use of ingredients.
- Work safely and hygienically.
The following provides a broad overview of the subject skills, knowledge and understanding developed in the course:
- using food preparation techniques and cookery processes in the preparation of dishes
- understanding and demonstrating knowledge of the importance of food safety and hygiene and its application in the practical context
- selecting, weighing, measuring and using appropriate ingredients to prepare and garnish or decorate dishes
- understanding and demonstrating knowledge of the characteristics of a range of ingredients, and their function in a practical context
- understanding and demonstrating knowledge of the importance of sourcing sustainable ingredients
- understanding and demonstrating knowledge of current dietary advice relating to the use of ingredients
- following recipes in the preparation of dishes and carrying out an evaluation of the product
- planning, costing, organisational and time management skills in a cookery context
- producing, portioning and presenting dishes appropriately.
NPA Bakery:
National Progression Award (NPA) in Bakery develops your practical bakery skills in craft baking, bread making, cake decoration and pastry making. This is a great practical course If you are interested in pursuing a career in the bakery or catering industries.
What you will learn:
- Bread making: an introduction
- Pastry
- Craft baking
- Cake decoration: an introduction
- Food hygiene for the hospitality industry
- Healthy cookery
