N4-5 Health & Food Technology

DURATION

1 Year / 160 Hours

COURSEWORK

N4: Unit Assessments and Added Value Units

N5: 50% ongoing assessment

EXAM

N4: No Exam

N5: 50% Question Paper

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:

Explain the relationship between health, food, and nutrition
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:

Explain how food products are developed.
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:

Explain consumer food choices
Make food products which address factors affecting consumer food choices

Why do this course?

A student centered, participative and practical approach for activities will allow students to develop all the necessary techniques, knowledge and skills required for future development in health and food technologies industries

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 at the previous NQ level. i.e. for National 5, a pass at National 4.
A recommendation on completion of BGE S3 Course.

*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

Students gaining National 5 in Health and Food Technology could continue onto higher Health and Food Technology or select a different N5, namely Practical Cookery.

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
Home Economics Teacher
Hospitality Industry

Learner Experiences

In National 5 HFT I enjoy the variety of things we get to cook and learn about.

I have learned how to become more independent, this will help me when I am at uni as I will be able to cook healthy meals for my friends.

In National 5 HFT I have learned about the different nutrients and how diets should vary depending on a variety of factors such as age, gender and level of activity.

I have also learned about the Scottish Dietary goals and how to alter meals to consider these and make things healthier.

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