Higher Health & Food Technology

DURATION

1 Year / 240 Hours

COURSEWORK

Practical Assignment 50% of award

EXAM

Question Paper 50% of award

What will you learn?

The Course focuses on health and the nutritional properties of food as well as safe, hygienic and informed practices in food preparation. It develops learners’ understanding of the importance of a balanced diet and healthy lifestyle. It also allows learners to develop the knowledge, understanding and skills to become informed food consumers.

Practical, experiential learning and assessment activities allow learners to develop knowledge, understanding and skills, as well as confidence, independence and self-awareness.

1. Food for Health

The general aim of this Unit is to develop learners’ knowledge and understanding of the relationship between food, health and nutrition. Learners will also develop knowledge and understanding of dietary needs, for individuals at various stages of life and explain current dietary advice. Learners who complete this Unit will be able to:

  1. Explain the relationship between health, food, and nutrition

  2. Make food products to meet dietary and health needs

2. Food Product Development

The general aim of this Unit is to allow learners to develop knowledge and understanding of the functional properties of ingredients in food and their use in developing new food products. Learners who complete this Unit will be able to:

  1. Explain how food products are developed.

  2. Develop a food product to meet specified needs.

3. Contemporary Food Issues

In this Unit, learners will develop knowledge and understanding of consumer food choices. They will explore factors which may affect food choices and develop knowledge and understanding of contemporary food issues. They will consider technological developments in food and organisations which protect consumer interests. Learners who complete this Unit will be able to:

  1. Explain consumer food choices

  2. Make food products which address factors affecting consumer food choices

Why do this course?

The course allows candidates to develop and apply the knowledge and skills of research, analysis and evaluation in order to make informed food and dietary choices. Candidates develop their understanding of the properties of food in relation to food production, processing and the development of food products. The course uses an experiential, practical and problem-solving learning approach and promotes independence in learning. It uses real-life situations, and where appropriate, takes account of local, cultural, and media influences and technological innovations

What will you experience?

A wide range of teaching strategies are used with classes, such as direct teaching, practical demonstrations, potential outside visitors e.g. Environmental Health Officers and working with local chefs. Pupils will experience independent work, paired work and group work. Pupils will set their own targets and evaluate both practical and theory work. Pupils will be expected to take on early responsibility for their learning.

Key Facts

Everything you need to know before selecting this course

Homework

Homework will be set by the class teacher on a regular basis, this will be available on TEAMs. Activities set may include practice of a practical skill, preparation for assessment or research for an assignment.

Assessment

Course assessment covers the added value of the Course . The Course will be assessed by an assignment question paper and a practical assignment, .The question paper will require integration of knowledge and understanding from across the above units and accounts for 60 marks which will be externally marked.

The Practical assignment will require application of knowledge, understanding and skills from across the Units in which learners will develop a food product. This will be an on-going assessment worth 60 marks which will be externally marked.

ENTRY REQUIREMENTS

Entry is at the discretion of the Principal Teacher Faculty, HWB. However, as a guide:

  • A pass a the previous NQ level. i.e. for Higher, a pass at National 5. AND

  • Numeracy and Literacy at N5 level.

*Please Note: Pupils who choose this course will have to be aware of the strict hygiene and safety operated in a food room. No painted, false, gel, acrylic, long nails, appropriate clothing and footwear and hair tied back, are all necessary to ensure high standards of food safety when in the kitchen.


Progression and Employment

Everything you need to know about future pathways from this course

Progression

  • Further/Higher Education,

  • Apprenticeships

  • World of work.

Employment

Health and Food Technology can lead to careers within the food industry, dietetics, care, social work, teaching, hospitality and entrepreneurial food businesses.

  • Food and Drink Industry

  • Nutritionist

  • Food Scientist or Technologist

  • Teaching

  • Hospitality Industry

  • Dietetics

  • Social Work

  • Entrepreneur

Learner Experiences

I enjoy learning about the nutrients and dietary disease. I also enjoy the practical side of the class.

I have developed skills in the kitchen that will benefit me in the future because when I move away for college I will be able to cook and prepare meals for myself.

I enjoy learning about the different nutritional needs of people at different stages of their life as I find it interesting how they change. I also enjoy learning about the process that it takes to develop a food product as you don't actually realise how much work it takes when you just see a product on the shelf.


I have developed my skills on being able to identify different nutrients in food as well as how to increase the nutritional content of meals I make which will help me to ensure I continue to have a well balanced diet and reduce my risks of developing dietary related diseases.