Topics studied in this unit: kitchen hygiene, personal hygiene, kitchen safety, using equipment, contamination, conditions for bacterial growth, food labelling and food storage. Pupils also learn basic food preparation techniques and cookery processes and are able to demonstrate their skills by cooking a variety of recipes. Pupils are encouraged to cook at home to develop their skills and confidence in this area.
Assessment: Question Paper
Unit 2: Needs and Choices
Topics studied in this unit: the Eatwell plate, current dietary advice and basic nutrition. Pupils continue to develop their food skills through practical cookery.
Assessment: Question Paper
Unit 3: Journey of Food
Topics studied in this unit: food production from farm to fork, sustainable foods and reducing waste.
Assessment: Product Development Challenge
Unit 4: Textiles
Topics studied in this unit: safety in the fabric room, fabric equipment, measuring and basic construction techniques. Each pupil will design and manufacture a stuffed toy.
Assessment: Teacher assessment of practical work.
S2
Unit 1: Fashion and Textiles
This unit is designed to give pupils a taster of the certificated ‘Fashion and Textile Technology’ course to allow them to make appropriate choices for future studies. The following topics are included: construction techniques, designing and planning to meet the needs of a design brief. Each pupil will design and manufacture a fabric item.
Assessment: Teacher assessment of practical work.
Unit 2: Health and Food Technology
This unit is designed to give pupils a taster of the certificated ‘Health and Food Technology’ course to allow them to make appropriate choices for future studies. The following topics are included: food safety, nutrition, dietary diseases, factors that influence food choice, food marketing and food product development. Pupils continue to develop their food skills through practical cookery.
Assessment: Group Presentation
Assessment: Product Development Challenge
Unit 3: Practical Cookery
This unit is designed to give pupils a taster of the certificated ‘Practical Cookery’ course to allow them to make appropriate choices for future studies. The following topics are included: functional properties of food, sustainability and local and seasonal Produce. Pupils continue to develop their food skills through practical cookery.
Assessment: Question Paper
S3/4
National 3 Practical Cookery
National 4 Practical Cookery
National 5 Practical Cookery
National 3 Health and Food Technology
National 4 Health and Food Technology
National 5 Health and Food Technology
National 3 Fashion and Textiles Technology
National 4 Fashion and Textiles Technology
National 5 Fashion and Textiles Technology
S5/6
National 5 Practical Cake Craft
National 3 Practical Cookery
National 4 Practical Cookery
National 5 Practical Cookery
National 3 Health and Food Technology
National 4 Health and Food Technology
National 5 Health and Food Technology
Higher Health and Food Technology
Cake Craft
This course is appropriate for creative candidates wishing to acquire cake baking and finishing skills and to develop and demonstrate innovativeness in these areas. Pupils develop knowledge of methods of cake production as well as the functional properties of the ingredients used. They demonstrate specialist skills, techniques and processes safely and hygienically by designing, baking and decorating cakes to meet specific criteria.
Assessment: Question Paper (25%), Assignment (22%) Practical Activity (53%).
Fashion and Textile Technology:
The course is suitable for all learners with an interest in fashion and textiles who would like to develop practical fashion/textile skills including textile construction techniques. Pupils will explore current fashion trends and investigate a range of factors affecting the fashion/textile choices of consumers. They will have many opportunities to make detailed fashion/textile items, to an appropriate standard of quality, using a paper pattern and a range of textile construction techniques, and to demonstrate the selection, setting up, adjustment and use of equipment and tools safely and correctly.
Assignment: Question Paper (30%), Assignment (35%), Practical Activity (35%).
Health and Food Technology:
The course is suitable to those who have an interest in health, food and consumer issues. Pupils develop knowledge of health including nutrition, dietary diseases and current dietary advice. They also develop an understanding of the functional properties of ingredients in food, food product development, contemporary food issues and consumer food choices and rights. Pupils link their theory to practise by producing foods to meet varying needs. Assignment: Question Paper (50%), Assignment (50%).
Practical Cookery
This course is appropriate for those who are interested in food and cooking and who enjoy being creative with food. An interest in cooking for others or, ultimately, in the hospitality industry would be an important consideration. Pupils develop planning, organisational and time management skills by following recipes; and by planning, producing and costing dishes and meals. They also extend their ability to carry out an evaluation of prepared dishes. Throughout the course, candidates develop their understanding of safety and hygiene when working with ingredients as well as the importance of following safe and hygienic practices at all times in a practical context.
Assessment: Question Paper (25%), Assignment (13%), Practical Activity (62%).
