Current dietary advice and the dietary needs of individuals

Dietary related diseases

The functional properties of ingredients in food and their use in developing new food products

Safe and hygienic food practices

Stages of food product development

How a range of factors and contemporary food issues affect a consumer’s choice of food

Consumer organisations that protect consumers

How to answer exam questions using the command words: identify, describe, explain, justify and evaluate.

Learning will be mostly classroom based developing strategies to retain and apply the knowledge and understanding. Research skills will be developed for use in the technological project. This is a theory- based course with a limited amount of practical work used in the food product development stage of the technological project.

Employment in health promotion, nutrition research, dietetics, teaching and the food production industry.

Cookery skills and food preparation techniques

To develop planning, organisational and time management skills in a cookery context

How to garnish dishes to enhance their presentation

About current dietary advice relating to the use of ingredients

About the characteristics of ingredients, including sustainability

Learning will be developed mainly through practical cookery experiences. Classroom sessions will be used to develop knowledge and understanding and to practise the writing skills required to meet the assessment standards.

N5 – A written assignment worth 18 marks, a practical cookery task lasting 2 hours and 30mins worth 82 marks and an exam paper lasting 1 hour worth 30 marks.

Chef, Catering, Hospitality Sector.