Health & Food Technology

National 5 Health and Food Technology 

Aims of the Course  

The purpose of this Course is to allow you to develop and apply practical and technological skills, knowledge and understanding to make informed food and consumer choices.  

The Course has six aims which allow you to:  

  • make informed food and consumer choices  
  • develop the skills to apply their knowledge in practical contexts  
  • develop organisational and technological skills to make food products  
  • develop and apply safe and hygienic practices in practical food preparation 
  • develop knowledge and understanding of the relationships between health, food and nutrition  
  • develop knowledge and understanding of the functional properties of food  

The Course uses an experiential, practical and problem solving approach to learning and to develop knowledge and understanding and practical skills.  

Recommended Entry  

You would normally be expected to have attained the skills and knowledge required by the following or by equivalent qualifications and/or experience:  

  • National 4 in an HE based course or relevant component units  
  • National 4 in English 

National 5 Health and Food Technology looks at three main themes: 

Food for Health  

This section of the course aims to develop your knowledge and understanding of the relationship between food, health and nutrition. You will also develop knowledge and understanding of dietary needs for individuals at various stages of life and explain current dietary advice. Through practical activities, the learner will produce and reflect on food products which meet individual needs.  

Food Product Development  

This section of the course allows you to develop knowledge and understanding of the functional properties of ingredients in food and their use in developing new food products. You will develop an understanding of the stages involved in developing food products and, through a problem-solving approach, produce a food product to meet specified needs. You will also develop and apply knowledge and understanding of safe and hygienic food practices.  

Contemporary Food Issues  

This section of the course allows you to develop knowledge and understanding of consumer food choices. You will explore factors which may affect food choices and develop knowledge and understanding of contemporary food issues. You will investigate technological developments in food and organisations which protect consumer interests. You will also develop knowledge and understanding of food labelling and how it helps consumers make informed food choices.   

Assessment 

The course assessment in this Course will be as follows: 

Assignment (50%) 

This will be completed in class time prior to exam leave. The assignment gives pupils the opportunity to investigate and solve a design brief. There will be a practical element within the assignment as well as the opportunity to evaluate.  

Question paper (50%) 

This will be completed within the exam diet and will focus on each of the three main themes of the course. It allows pupils to demonstrate their knowledge and understanding of a variety of  

Progression  

This Course or its Units may provide progression to:  

  • Higher  Health and Food Technology Course or relevant component Units  
  • other SQA qualifications in health and food technology, hospitality or related areas  
  • further study, employment or training. 

Higher Health and Food Technology

Purpose and aims of the Course 

The Higher Health and Food Technology Course addresses contemporary issues affecting food and nutrition and how they affect consumer choices. These include: ethical and moral considerations, sustainability of sources, and food production and development. Learners analyse the relationships between health, food and nutrition, and plan, make and evaluate food products for a range of dietary and lifestyle needs. 

Higher Health and Food Technology is made up of three main sections: 

Food for Health 

The general aim of this part of the course is to develop learners’ knowledge, understanding and skills to enable them to analyse the relationship between health, food and nutrition. Learners will also analyse dietary needs for individuals at various stages of life and explain current dietary advice. Through practical activities, the learner will produce and evaluate food products which meet individual needs. 

Food Product Development 

The general aim of this part of the course is to allow learners to develop knowledge and understanding of the functional properties of ingredients in food and their use in developing food products. Learners will develop an understanding of the stages involved in developing a food product. Through a problem solving approach, learners will produce food products to meet a range of consumer needs. They will also apply knowledge and understanding of safe and hygienic food practices and techniques. 

Contemporary Food Issues 

In this section of the course, learners will investigate a range of contemporary food issues. They will explain how these issues influence decisions taken by consumers when making food choices. 

Course Assessment 

Learners will be assessed by an assignment and a question paper. 

Course Assignment (50%)  
The assignment will require application of skills, knowledge and understanding from across the Units. Learners will develop a product(s) to meet a given brief. The assignment will be sufficiently open and flexible to allow for personalisation and choice. 
Question Paper (50%) 
 The question paper will require integration of knowledge and understanding from across the Units    

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