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In S3 this course is optional
What will I study in this course?
What will I study in this course?
You will continue to build on work completed in S2. Through both practical and theory work you will study the following topics:-
- The relationship between food, current dietary advice and nutrition and their effect on health
- Individual dietary needs through the lifespan e.g. babies, toddlers, teenagers, adults, elderly
- Functional properties of ingredients used in food products e.g. sugar for caramelisation, eggs for binding, yeast for fermentation
- New product development
- Contemporary food issues which influence consumers’ food choices.
Where does this course lead to?
Where does this course lead to?
In S4, you may choose to study a one-year course leading to an SQA qualification at one of the levels National 3, National 4 or National 5 in Health & Food Technology.
Course Methodology
Course Methodology
Health and Food Technology allows you to develop practical and technological skills and make informed food, lifestyle and consumer choices which will have a positive effect on your own health and that of others.
The course uses a practical and problem solving approach to learning and will develop knowledge, understanding and practical skills. The course uses real life situations taking account of local, cultural and media influences.
Assessment in this course
Assessment in this course
Complete REHIS: Food Hygiene and REHIS: Food & Health
Your knowledge and skills will be assessed at various points throughout the year. Copies of some of your work including photographic evidence will be kept in a folio. You will keep a record of your progress and skills learned in a checklist/pupil record booklet.
Additional Information
Additional Information
Homework is usually given to consolidate and revise skills previously learned. You will be given written homework to complete on a regular basis.
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