Health and Food Technology Higher
SCQF Framework
SCQF Level: 6
SCQF Credit Points: 24
Skills Framework
Delivering Centre
Vale of Leven Academy
Purpose and Aims
- 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
Recommended Entry
Entry to this course is at the discretion of the centre. Candidates should have achieved the National 5 Health and Food Technology course or equivalent qualifications and/or experience prior to starting this course.
Progression
Advanced Higher Health and Food Technology course
National Progression Awards
other qualifications in hospitality or related areas at the same or different levels
Higher National Certificates or other further education provision
further study, employment and/or training
Career Options
Further Information
Course Content
Practical, experiential learning in relevant contexts encourages candidates to develop thinking and practical skills. Candidates: develop and apply knowledge and understanding of the relationship between health, food and nutrition
research a range of issues which affect consumer choice of food
develop knowledge and understanding of the stages involved in developing a food product
develop knowledge and understanding of the functional properties of a range of ingredients in food, and their use in developing food products
Course Assessment Structure
Question paper 60 marks
The question paper assesses candidates’ ability to integrate and apply skills, knowledge and understanding from across the course. The question paper gives candidates an opportunity to demonstrate the following skills, knowledge and understanding:
analysing the relationship between health, food and nutrition
understanding practical applications of the functional properties of ingredients
understanding a range of contemporary issues influencing food choice
applying understanding of the food product development process
The question paper has 60 marks out of a total of 120 marks for the course assessment. Setting, conducting and marking the question paper
The assignment has 60 marks out of a total of 120 marks for the course assessment
The assignment assesses the application of skills, knowledge and understanding from across the course through a problem-solving approach. Candidates use skills to research and analyse information regarding a food or consumer issue, and make a food product(s). The assignment gives candidates an opportunity to demonstrate the following skills, knowledge and understanding:
applying a range of technological skills related to the production of a food product to meet specified health and/or consumer needs
investigative and research skills
organisational and management skills
evaluation skills
Section 1: Planning Exploring the brief:
Candidates must identify and justify four key issues arising from the brief. Note: not all of these issues necessarily come directly from the wording of the brief. During their research, candidates must:
carry out three investigations using at least two different research techniques to gather relevant information about each key issue identified from the brief
clearly identify the sources of the information
present the information
identify the important points to develop the product from the information gathered
Section 2: The product Based on their research.
Candidates develop a food product to meet the requirements of the brief. They must:
describe the food product
identify and explain features, ingredients and cooking methods to be used in the food product
Section 3: Product testing Candidates make and evaluate the product they have developed, using safe and hygienic practices. Candidates must provide evidence of carrying out two appropriate tests, including one sensory test and one other test. Their evidence must include:
methods of testing including the source(s) of the information clearly presented results
key information from the results of testing which can be used for evaluation
Section 4: Evaluation Candidates evaluate the suitability of the food product against the brief.
Candidates must provide:
evaluative comments on the suitability of the food product based on the results of testing
suggestions for adaptations, improvements or further developments, supported by: — experience of the development process, and/or — the results of sensory testing