Health and Food Technology is an essential subject in the curriculum. It is a fast evolving subject which has strong links between the topics of Diet & Health, Personal Hygiene, Safe Working Practices, Design, Physical needs of Individuals, and of course Practical Food Skills.  It is a subject which has the overwhelming advantage of pupils “learning by doing” which complements the more academic areas of the subject.

Much of the emphasis of Health and Food Technology is on developing initiative, organisation and management skills – all of which are highly desirable qualities when it comes to employment opportunities regardless of career choice. When pupils become home-makers in their own right, the skills of management and organisation are even more important.

The techniques used in Health and Food Technology often use a problem solving approach, contributing to the four capacities in Curriculum for Excellence. 

In the Health and Food Technology course there is also an opportunity to work as part of a group, thus developing interpersonal, self-awareness, negotiating and cooperation skills. 

In today’s fast changing society, with more and more sophisticated equipment being available to all, an ability to follow instructions is of paramount importance if the user is to get the best from the equipment. Health and Food Technology develops the ability to interpret instructions, and to follow them. The creative and aesthetic appreciation of the pupils is greatly enhanced for a job well done.

Pupils are encouraged to evaluate their performance, and modify actions/decisions in the light of this evaluation – thus developing self-critical skills, and an ability to accept constructive feedback.  

Citizenship is a key area in education today – and where better to learn about family and community responsibilities than in a subject which is focused on these areas. Traditional roles within the family and community are ever changing, so any subject which cam focus on the complex diversity, and the dynamics of home and family as a major unit in our social structure has a considerable contribution to make.

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The course develops knowledge and understanding of Health and Food Technology and also develops practical cookery skills through studying Practical Cookery.

The course will cover 4 main areas of study-:

  • Food and Health
  • Food Product Development
  • Consumer Studies
  • Practical Cookery

You will:

  • Develop practical cookery skills.
  • Develop knowledge about nutrition, diet and health.
  • Develop an understanding of food product development.
  • Gain your basic food hygiene certificate.
  • Develop knowledge of consumer studies and consumer law.

Assessment involves:

  • End of unit written assessments.
  • Technological projects.
  • Continual assessment of practical skills
  • Peer Assessment 
  • Teamwork
  • Regular attendance is essential to complete the course successfully due to the high level of practical assessment involved.

Progression

Further Study at National 4, National 5 and Higher level in:

  • Practical Cookery N3-N5
  • Health & Food Technology N3-H
  • NPA Bakery
  • N5 Practical Cake Craft (S5/6 only) 

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National 4 Health and Food Technology    

Entry Requirements

Learners should have achieved the third curriculum level or the National 3 Health and Food Technology course or equivalent qualifications and/or experience prior to starting this course.                

Course Outline

The course includes development of practical skills and thinking skills. Candidates develop knowledge and understanding of the relationship between food, health and nutrition. Candidates will also develop knowledge and understanding of:

  • dietary needs for individuals and groups at various stages of life and explain current dietary advice
  • produce and reflect on food products which meet individual needs
  • functional properties of ingredients in food and their use in developing new food products
  • stages involved in developing food products and, through a problem-solving approach, produce a food product to meet specified needs.
  • safe and hygienic food practices.
  • consumer food choices and contemporary food issues
  • technological developments in food and organisations which protect consumer interests.
  • food labelling and how it helps consumers make informed food choices
  • the need for nutrients and how they perform in the body
  • how dietary diseases impact the body and the prevention/cure
  • consumer organisation

Assessment

The learner will be assessed by 3 course unit assessments plus the Added Value Unit which is an assignment.                

Skills Developed

This course enables learners to:

  • develop an understanding of the functional properties of food
  • develop an understanding of the relationship between health, food and nutrition apply practical and technological skills in the world of food
  • carry out experimentation on different food products
  • build on their knowledge and understanding of food and the consumer, in order to make informed choices
  • apply safe and hygienic practices in practical food preparation develop cookery skills

Progression Pathways

  • Higher Health and Food Technology
  • Other qualifications in Health and Food Technology such as NPA Bakery, National 5 Practical Cake Craft
  • Employment in food preparation, product development, quality control, design, marketing and retail and in the food industry.

National 5 Health and Food Technology       

Entry Requirements

Learners should have achieved the fourth curriculum level or the National 4 Health and Food Technology course or equivalent qualifications and/or experience prior to starting this course.                

Course Outline

The course includes development of practical skills and thinking skills. Candidates develop knowledge and understanding of the relationship between food, health and nutrition. Candidates will also develop knowledge and understanding of:

  • dietary needs for individuals and groups at various stages of life and explain current dietary advice
  • produce and reflect on food products which meet individual needs
  • functional properties of ingredients in food and their use in developing new food products
  • stages involved in developing food products and, through a problem-solving approach, produce a food product to meet specified needs.
  • safe and hygienic food practices.
  • consumer food choices and contemporary food issues
  • technological developments in food and organisations which protect consumer interests.
  • food labelling and how it helps consumers make informed food choices
  • the need for nutrients and how they perform in the body
  • how dietary diseases impact the body and the prevention/cure
  • consumer organisation

Assessment

Question paper 60 marks

The purpose of this question paper is to assess the candidate’s ability to integrate and apply breadth, knowledge, understanding and skills from across the course. There are six questions, each worth 10 marks. Questions are broken down into parts. Course content and skills are sampled across questions.

Assignment 60 marks

The purpose of this assignment is to assess the application of knowledge, understanding and skills from across the course through a technological approach to problem-solving based on a brief. Briefs will have a food and health or a consumer focus and candidates will use skills to investigate the issue and develop a food product to meet the needs of the brief.             

Skills Developed

This course enables learners to:

  • develop an understanding of the functional properties of food
  • develop an understanding of the relationship between health, food and nutrition apply practical and technological skills in the world of food
  • carry out experimentation on different food products
  • build on their knowledge and understanding of food and the consumer, in order to make informed choices
  • apply safe and hygienic practices in practical food preparation develop cookery skills

Progression Pathways

  • Higher Health and Food Technology
  • Other qualifications in Health and Food Technology such as NPA Bakery, National 5 Practical Cake Craft
  • Employment in food preparation, product development, quality control, design, marketing and retail and in the food industry.             

Higher Health and Food Technology       

Entry Requirements

A pass at National 5 in both health and food technology and English is required for entry onto the Higher course, since this course assumes knowledge gained through the National 5 course and also a developed understanding in literacy. Please speak to the department if you wish to consider taking the course without having undertaken National 5.

Course Outline

This course has both written and practical work involved, with elements of food science being implemented.

The course consists of three units:

  • food for health
  • contemporary food issues
  • food product development
  • The Higher course addresses contemporary issues affecting food and nutrition and how they affect consumer choices. These include:
  • ethical and moral considerations
  • sustainability of sources,
  • food production and development. 
  • the relationships between health, food and nutrition
  • plan, make and evaluate food products for a range of dietary and lifestyle needs.
  • the need for nutrients and how they perform in the body
  • how dietary diseases impact the body and the prevention/cure
  • consumer organisation

Assessment

Candidates will sit a final written exam worth 50% of their overall grade at the end of the academic year. The other 50% is from a technological assignment which is done during class time under exam conditions. The assignment will require application of skills, knowledge and understanding from across the units. Learners will develop a product(s) to meet a given brief. The assignment will be sufficiently open and flexible to allow for personalisation and choice.

Skills Developed

This course enables learners to:

  • develop an understanding of the functional properties of food
  • develop an understanding of the relationship between health, food and nutrition apply practical and technological skills in the world of food
  • carry out experimentation on different food products
  • build on their knowledge and understanding of food and the consumer, in order to make informed choices
  • apply safe and hygienic practices in practical food preparation develop cookery skills

Progression Pathways

Careers could include: health and food technology teacher, sports nutritionist, dietician, nurse, midwife, sports scientist or technological director within the food industry.

National 3/4 Practical Cookery            

Entry Requirements

Candidates should have achieved the second/third curriculum level or the National 3 Practical Cookery course or equivalent qualifications and/or experience prior to starting this course.                

Course Outline

  • Candidates will enhance their cookery skills, food preparation techniques and ability to follow cookery processes in the context of producing dishes.
  • Candidates’ knowledge and understanding of ingredients, and their characteristics, will be developed. The importance of sustainability, responsible sourcing of ingredients and current dietary advice are also addressed.
  • Candidates develop planning, organisational and time management skills by following recipes; and by planning, producing and costing dishes and meals. They also extend their ability to carry out an evaluation of prepared dishes.
  • Throughout the course, candidates develop their understanding of safety and hygiene when working with ingredients as well as the importance of following safe and hygienic practices at all times in a practical context.

Assessment

National 3

To achieve the National 3 Practical Cookery Course, learners must pass all of the required Units.

National 4

To achieve the National 4 Practical Cookery Course, learners must pass all of the required Units including the Added Value Unit which is an assignment and practical activity.  The purpose of the assignment and practical activity is to assess practical application of knowledge and skills from across the course to plan, prepare and present a three-course meal to a given specification. It will assess candidates’ skills in planning and implementing.            

Skills Developed

  • 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

Progression Pathways

  • National 5 Practical Cookery, Higher Health and Food Technology and other qualifications in Health and Food Technology such as NC/HNC Professional Cookery.
  • Employment In food preparation, product development, quality control, design, marketing and retail and in the food industry.

National 5 Practical Cookery             

Entry Requirements

Candidates should have achieved the fourth curriculum level or the National 4 Practical Cookery course or equivalent qualifications and/or experience prior to starting this course.

Course Outline

  • Candidates will enhance their cookery skills, food preparation techniques and ability to follow cookery processes in the context of producing dishes.
  • Candidates’ knowledge and understanding of ingredients, and their characteristics, will be developed. The importance of sustainability, responsible sourcing of ingredients and current dietary advice are also addressed.
  • Candidates develop planning, organisational and time management skills by following recipes; and by planning, producing and costing dishes and meals. They also extend their ability to carry out an evaluation of prepared dishes.
  • Throughout the course, candidates develop their understanding of safety and hygiene when working with ingredients as well as the importance of following safe and hygienic practices at all times in a practical context.

Assessment

Completion of all 3 units of work plus final exam which is broken down into 3 sections:

Practical Assignment - Completion of a time plan for 3 course meal for 4, with an equipment requisition and service detail

Practical Activity - Cooking for the 3 course meal

Question Paper - 1 hour paper to test knowledge and understanding of course content  

Skills Developed

  • 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

Progression Pathways

  • National 5 Practical Cookery, Higher Health and Food Technology and other qualifications in Health and Food Technology such as NC/HNC Professional Cookery.
  • Employment In food preparation, product development, quality control, design, marketing and retail and in the food industry.

National 5 Practical Cake Craft         

Entry Requirements

Candidates should have achieved the fourth curriculum level or equivalent qualifications and/or experience prior to starting this course

Course Outline

The course, which is practical and experiential in nature, develops a range of cake baking and finishing skills in hospitality-related contexts. It enables candidates to develop, consolidate and demonstrate creative techniques in the production of cakes and other baked items. It develops the thinking skills of understanding, analysing and evaluating, and creating. Aspects of numeracy, employability skills, and the ability to work safely and hygienically are similarly developed.

The candidates develop knowledge of methods of cake production and functional properties of ingredients used in the production of a range of cakes and other baked items. The candidates acquire skills in baking a range of cakes and other baked items, demonstrating specialist skills, techniques and processes safely and hygienically.

The candidates further develop the ability to finish a range of cakes and other baked items safely and hygienically. In the finishing processes candidates apply specialised skills and creative techniques.

Assessment

Question paper

The purpose of the question paper is to assess breadth of knowledge from across the course, depth of understanding, and application of this knowledge and understanding to answer appropriately challenging questions. The question paper requires candidates to draw on and apply knowledge and understanding of a sample of all the areas listed in the table below.

Assignment and practical activity

The purpose of the assignment is to assess practical application of knowledge and skills from across the course to design and make a cake for a given brief. It will assess candidates’ skills in designing, implementing and evaluating a product.  

Skills Developed

  • interpreting a design brief
  •  carrying out a practical activity to meet the requirements of a design brief
  • knowledge of methods of cake baking and finishing
  • knowledge of functional properties of ingredients used in production of cakes and other baked items
  • skills in baking and finishing in the production of cakes and other baked items
  • creatively applying finishing techniques to cakes and other baked items
  • working safely and hygienically
  • using specialist tools and equipment with dexterity and precision in routine and familiar tasks
  • organisational and time management skills
  • the ability to evaluate both the product and the process

Progression Pathways

  • National 5 Practical Cookery or National 5 Health & Food Technology  
  • Employment in food preparation, product development, quality control, design, marketing and retail and in the hospitality industry.       

NPA Bakery  

Entry Requirements

Candidates should have achieved the fourth curriculum level or equivalent qualifications and/or experience prior to starting this course.

Course Outline

The National Progression Award in Bakery at SCQF level 4 will give you a platform which will allow you to develop appropriate bakery skills in breadmaking, craft baking, pastry and cake decoration, to help you to progress into higher education or employment.

Craft Baking an Introduction

A minimum of one product from each category should be produced.

Bread Making an Introduction

A minimum of two flours should be used, a minimum of two breads should be made, preparation procedures should be used at least once and, at least one conventional and one commercial processing method should be used.

Cake Decoration

A minimum of two coatings should be prepared and applied to a minimum of one cake shape.

Pastry

A minimum of one pastry product for each pastry should be made.

Assessment

The National Progression Award in Bakery contains four mandatory Units which you need to successfully complete in order to gain the award

Assessment is through practical activities carried out in a realistic working environment

Skills Developed

  • Knowledge and practical skills in craft baking
  • Knowledge and skills in pastry making
  • Knowledge and skills in bread making                          
  • Knowledge and skills in cake making
  • Safe hygienic practices
  • Organisational skills
  • Resource management skills
  • Time management skills
  • Cooperation, teamwork and communication skills

Progression Pathways

The NPA in Bakery could lead to employment within the bakery industry. It will provide invaluable practical experience and knowledge to candidates who aspire to the more technical professions which exist in bakery.

The NPA is also suitable for those returning to work or transferring from other sectors and could be delivered on a full-time or part-time basis.
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British Nutrition Foundation

BBC Good Food

Food a Fact of Life

DigiLearn

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