BGE Design and Textile Technology

 

• Level 3

S1

• Pupils learn about the importance of safety, various sewing equipment including computerised sewing machines and how to use it effectively. Pupils develop useful practical sewing skills and use these in a Design and Make a pencil case project.

S2

•Developing skills and knowledge further in S2 pupils learn about fibres and fabrics and their properties, fabric construction, fabric care and sustainability. The Design and Make activity is a unique cushion using various decorative techniques. 

How can parents help?

In home economics we encourage pupils to practice their skills at home as part of their Home work

•Encourage your child to practice sewing at home.
•Encourage your child to practice using the iron.

BGE Health and Food Technology

• Level 3 

S1 and S2

During the course pupils will learn about being safe in the kitchen, personal, kitchen and food hygiene, weighing and measuring of food ingredients and the use of the cooker. Pupils develop an understanding of the importance of healthy eating and current dietary advice. As pupils progress through the units 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.

How can parents help?

In home economics we encourage pupils to practice their skills at home as part of their Home work

• Encourage your child to practice cookery skills at home.
• Ensure your child comes to class prepared with a suitable container.

National 4/5 Hospitality

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. 

Typical Lesson

The majority of lessons will be of a practical nature building organisational techniques and cooking skills. You will have to plan, make and prepare dishes with consideration of the function and sustainability  of ingredients in relation to dietary health.

National 4 Assessment

• The course has four mandatory units including the Value Added Unit.
•Understanding and Using Ingredients
•Organisational Skills for Cooking
•Cookery Skills Techniques and Processes
•Added Value Unit – Producing a 2 course meal in a set time
Learners must pass all of the Units including the Value Added Unit

National 5 Assessment

•The course has four mandatory units including the Value Added Unit.
•Understanding and Using Ingredients
•Organisational Skills for Cooking
•Cookery Skills Techniques and Processes
Learners must pass all of the required Units and the end of course assessment set by the SQA.  

National 4 and 5 Health and Food Technology

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.

Higher Health and Food Technology

The Higher Health and Food Technology 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.  Learners analyse the relationships between health, food and nutrition, and plan, make and evaluate food products to a range of dietary and lifestyle needs.