Health & Food Technology

Course Overview

The purpose of this Course is to allow learners to develop and apply practical and technological skills, knowledge and understanding to make informed food and consumer choices. 

Topics of study include:  

• Relationships between health, food and nutrition 

• Functional properties of food 

• Food and consumer choices 

• Food product development 

• Practical food preparation 

 The course will appeal to learners who enjoy learning through practical activity and have an ability to link theory to practice. 

Learning and Teaching Approaches

A typical week will consist of a balance of both practical and theory lessons. A wide range of learning and teaching approaches is used in both theory and practical settings. These include whole class teaching, group discussion activities, paired work and individual work. The course is designed to allow many opportunities for collaboration and active learning.

Homework

Written homework and assignments will be issued on a regular basis and research tasks will also form part of homework. Students will be expected to revise for assessments. 

Assessment Approaches

Course assessment at National 4:

• Internally assessed with no external exam

Course assessment at National 5:

• Question paper - 60 marks (50%) 

• Assignment - 60 marks (50%) 

Please note that there is a charge associated with this course (TBC) to cover the costs of ingredients and containers.