HOME ECONOMICS - SENIOR PHASE

National 4 - Health and Food Technology

 

To allow learners to develop and apply practical and technological skills, knowledge and understanding to make informed consumer choices within the areas of health, food and nutrition through the following units:

 

  • Food for health

  • Food product development

  • Contemporary food issues

 

Assessment

Assessment in this course requires students to pass all internal unit assessment before completion of an Added Value Unit which provides students with an overall ‘pass’ or ‘fail’ grade.

 

Recommended Entry

  • Completion of BGE S1/S2/S3.

 

Progression

  • National 5 Health and Food Technology

  • National 5 Hospitality – Practical Cookery

  • National 5 Hospitality : Practical Cake Craft

  • Will prepare students well for further study at university/college.

  • Employment/training in the following areas: nursing, nutritionist, dietetics, sports nutrition, childcare, hospitality, food technology, food science, food product development/testing/management, food photography, hotel management, primary teaching, Home Economics teaching. 

National 5 - Health and Food Technology

 

To allow learners to develop and apply practical and technological skills, knowledge and understanding to make informed consumer choices within the areas of health, food and nutrition through the following units:

 

  • Food for health

  • Food product development

  • Contemporary food issues

 

Assessment

Assessment in this course requires students to pass all internal unit assessment before an external assessment returns their qualification grade through –

  • Assignment - 60 marks

  • Question paper (1 hour 50 mins) – 60 marks


Recommended Entry

  • National 4 Health and Food Technology pass.

  • National 5 Hospitality Practical Cookery A or B pass.

  • At discretion of Department as a “crash course”.

 

Progression

  • Higher Health and Food Technology

  • National 5 Hospitality – Practical Cookery

  • National 5 Hospitality : Practical Cake Craft

  • Will prepare students well for further study at university/college.

  • Employment/training in the following areas: nursing, nutritionist, dietetics, sports nutrition, childcare, hospitality, food technology, food science, food product development/testing/management, food photography, hotel management, primary teaching, Home Economics teaching.

National 4 - Hospitality

 

A practical course relevant to the world of work which aims to develop learners` life skills and enhance their techniques and skills required for food preparation and production appropriate to home and hospitality situations.

 

Suited for anyone interested in a career in the hospitality or the food industry. The course is also open to anyone who enjoys practical cookery and wishes to take their skills to a higher level.

 

Internal unit assessments include:

 

  • Cookery Skills : Techniques and Processes

  • Understanding and Using Ingredients

  • Organisational Skills for Cooking

 

To gain the award for the course, the student must pass all internal unit assessments in the course and the internal assessment which deems a ‘pass’ or ‘fail’

 

Practical assessment – 2 course set meal of a main course and dessert to be made in one and a half hours.

 

Recommended Entry

  • National 4 or 5 Health and Food Technology.

  • Completion of S1/2/3 Home Economics Broad General Education.

  • To various Hospitality courses in F/E College (National 5 in Professional Cookery)

  • Employment within the Hospitality/Food Industry eg, Chef, hotel management

  • To National 5 Hospitality : Practical Cookery

  • To National 5 Hospitality : Practical Cake Craft

  • To National 4 Health and Food Technology

  • Employment/training in the following areas: nursing, childcare, food technology, food product development/testing/management, food photography, Home Economics teaching.

     

National 5 - Hospitality

 

A practical course relevant to the world of work which aims to develop learners` life skills and enhance their techniques and skills required for food preparation and production appropriate to home and hospitality situations.

 

Suited for anyone interested in a career in the hospitality or the food industry. The course is also open to anyone who enjoys practical cookery and wishes to take their skills to a higher level.

 

Internal unit assessments include:

 

  • Cookery Skills : Techniques and Processes

  • Understanding and Using Ingredients

  • Organisational Skills for Cooking

 

To gain the award for the course, the student must pass all internal unit assessments in the course.

 

Practical assignment – completion of planning paper 1 hour 45 mins (18 marks), 3 set dishes by SQA in two and half hours (82 marks) and Question Paper -1 hour (25 marks)

 

Recommended Entry

  • National 4 or 5 Health and Food Technology.

  • Completion of S1/2/3 Home Economics Broad General Education.

  • To various Hospitality courses in F/E College (National 5 in Professional Cookery)

  • Employment within the Hospitality/Food Industry eg, Chef, hotel management

  • To National 5 Hospitality : Practical Cake Craft

  • To National 5 Health and Food Technology

  • To Higher Health and Food Technology

  • Employment/training in the following areas: nursing, childcare, food technology, food product development/testing/management, food photography, Home Economics teaching.

Higher - Health and Food Technology

 

To allow learners to develop and apply practical and technological skills, knowledge and understanding to make informed consumer choices within the areas of health, food and nutrition through the following three units:

 

  • Food for Health

  • Food Product Development

  • Contemporary Food Issues

 

Assessment in this course requires students to pass all internal unit assessment before an external assessment returns their qualification grade through –

 

  • Assignment - 50 marks

  • Question paper (1 hour 30 mins) – 50 marks

 

Recommended Entry

  • National 5 Health and Food Technology A or B pass.

  • National 5 Hospitality Practical Cookery A pass.

  • At discretion of Department as a “crash course”.

 

Progression

  • Will prepare students well for further study at university

  • Employment/training in the following areas: nursing, nutritionist, dietetics, sports nutrition, childcare, hospitality, food technology, food science, food product development/testing/management, food photography, hotel management, primary teaching, Home Economics teaching.

     

     

Short course - Survival Cookery (NOT OFFERED THIS SESSION 17/18)

 

Only available as an option to S6 pupils

 

Course Outline

A practical short course developed for learners who are in the transition process of preparing to leave school/home to enter the world of work or further education and begin to lead more independent lives. 

 

This course may also attract S5/6 pupils who enjoy practical cookery and who may be interested in progressing to N5 Hospitality.