S3 BGE Health, Food & Practical Cookery

Why do this course?

There will be a wide range of skill development starting with practical skill development and progressing to processing, problem solving, research and evaluation. ICT opportunities will be incorporated for time planning and relevant web sites to keep nutritional knowledge up to date. Pupils will develop a range of skills to help lead to a healthy life.

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.

What will you learn?

The aim of this course is to provide pupils with a broad experience of health and wellbeing and the technologies subjects. The course covers Level 4 experiences and outcomes and significant aspects of learning within the Food and Health benchmarks. This will include...

  • Development of practical skills and ability to use a range of professional equipment whilst creating a range of sweet and savoury dishes

  • Adapting current recipes to make them healthier by following Scottish Dietary Goals

  • Royal Environmental Institute of Scotland (REHIS) Elementary food Hygiene training, which is an invaluable lifelong certificate required by food employers.

Units of study include...

  1. Practical Skills Development including organisation, time management and training on correct use of equipment.

  2. REHIS Elementary Food Hygiene Training and on completion of a written test, certificate is issued which is a requirement when working in any type of food premise.

  3. Scottish Dietary Goals - Focus is on the current goals that will help to prevent dietary diseases. Theory is reinforced with relevant practical lessons, e.g. after learning about why we need to cut down on salt, pupils create a low salt Spaghetti bolognaise. Pupils will develop an understanding of how to adapt recipes to make them healthier.

  4. Factors affecting food choice - discussion around what affects and influences our food choices, religious and moral issues, impact of advertising and marketing on food choices

  5. Contemporary Food Issues – follow the N4 SQA unit on contemporary issues, looking at technological developments, organisations that protect the consumer and the importance of food labelling. Students will carry out independent learning into a chosen area of study.

  6. Coffee mastery experience led by Starbucks.

Key Facts

Everything you need to know before selecting this course

Long hair needs to be tied back and nail varnish, gel nails, false nails are not permitted as this is not suitable for practical lessons.


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

Knowledge and practical skills will be assessed in a variety of ways depending on the unit of study. This will include project work, classroom tests (theory and practical) and peer assessments. Pupils will use assessment feedback to set achievable short-term targets. REHIS involves passing a multiple-choice written test.

Progression and Employment

Everything you need to know about future pathways from this course

Progression

N4/5 Hospitality, Practical Cookery or N4/5 Health and Food Technology, which can progress onto Higher Health and Food Technology in S5. It is possible to complete both courses above with the knowledge gained in S3.

Employment

This course is suitable for all learners who are interested in becoming a:    

  • Food and Drink Industry

  • Nutritionist

  • Food Scientist or Technologist

  • Home Economics Teacher

  • Hospitality Industry

  • Chef

  • Baker

  • Catering Manager

  • Kitchen Manager

  • Hospitality Industry

Learner Experiences


I have enjoyed making gingerbread and shortbread. I have learned how to cook different things, time management to find out what time food is ready and how to make sure everything is done in time.

I have learned how to cook healthy meals. I have developed my cooking skills and my social skills which will help me if I want to work in a kitchen.

I have enjoyed the practical lessons and learning how to cook different types of food.

I think I have developed efficiency in the kitchen when doing the dishes and I think this will help if I have to clean and cook in a hurry sometime in the future.

I have really enjoyed the practical lessons especially the baking.

I have learned how to prepare food properly and safely and this will help me if I decide to have a job in a kitchen in the future.