Course Information

The course consists of 24 SCQF credit points which includes time for preparation for course assessment. The notional length of time for candidates to complete the course is 160 hours. The course assessment has two components. 

Component 1: Question Paper 

Component 2: assignment 

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. The course has five broad and inter-related aims that enable candidates to:  analyse the relationships between health, nutrition and food  develop and apply skills, knowledge and understanding related to the functional properties of food  investigate contemporary issues affecting food and consumer choice  use research, management and technological skills to plan, make and evaluate food products for a range of dietary and lifestyle needs  prepare food using safe and hygienic practices to meet specific needs.