2. Courses

S1-S3
Pupils follow a variety of units of work within the broad general education.
Topics covered include:

  • Practical cookery skills
  • Food safety including the REHIS Food Hygiene Certificate
  • Nutrition
  • Diet and Health
  • Consumer choices
  • Textile technology
  • Food product development

S4-S6
Health and Food Technology National 4/5
Health and Food Technology qualifications provide opportunities to study the relationships between health, nutrition, the functional proprieties of food, lifestyle choices and consumer issues.  These courses develop an awareness of informed food and dietary choices that can have a positive effect on the health of learners and enable them to advise others.  Learners also develop a range of skills and applications of food preparation techniques.

The National 4 and 5 Health and Food Technology Course enables learners to develop and apply practical and technological skills, knowledge and understanding to make informed food and consumer choices.  Learners develop and apply safe and hygienic practices in practical food preparation, as well as knowledge and understanding of the relationships between health, food and nutrition.

The Higher Health and Food Technology Course addresses contemporary issues affecting food and nutrition, including ethical and moral considerations, sustainability of sources, food production and development, and their effects on consumer choices.  Learners analyse the relationships between health, food and nutrition, and plan, make and evaluate food products to a range of dietary and lifestyle needs.

Hospitality: Practical Cookery National 4/5
Hospitality: Practical Cookery qualifications develop a range of cookery skills and processes, as well as food preparation techniques.

Planning and producing meals and presenting them appropriately, learners develop understanding of ingredients from a variety of different sources, as well as of their uses and responsible sourcing and sustainability.  Learners develop understanding of the impact of the choice of ingredients on health and wellbeing, and embed food safety and hygiene skills.

The National 4 and 5 Hospitality: Practical Cookery Course enhances learners' personal effectiveness in cookery and provides a set of skills for those who wish to progress to further study in hospitality context.