Health and Food Technology
Higher
Course Overview
The purpose of the Higher Health and Food Technology course is to provide pupils with the opportunity to further develop practical, technological and investigative skills to make informed food, lifestyle and consumer choices.
The course covers 3 broad topic areas:
Food for Health:-
Pupils will develop a sound knowledge of relationships between health, food, current dietary advice, nutrition and dietary needs and their impacts on health at different stages in life.
Food Product Development:-
Pupils will develop their knowledge and understanding of the functional properties of ingredients in food and their use in creating new food products.
Contemporary Food Issues:-
Develop a secure knowledge and understanding of current factors affecting food, lifestyle and wider consumer choices as well as the skills required to apply their knowledge in practical contexts.
Faculty Principal Teacher
Mr I Stanger
Assessment Methods
The final assessment for the Higher course is divided into 2 parts
Self-directed assignment (50% mark allocation)
Learners will produce a food product in response to a given brief by identifying specification points; producing ideas; making the product; and reflect on how the product meet the needs of the brief
Question paper devised by SQA (50% mark allocation)
Within the question paper, there will be a range of question types which will ask learners to identify, describe, explain, evaluate and analyse
Internally assessed closed book end of topic assessments based on past paper questions will be completed regularly throughout the course to strengthen knowledge and understanding
Entry Requirements
National 5 Health and Food Technology (Grade A / B)
National 5 English (Grade A / B)
National 5 Science (Biology / Chemistry)
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