Larkhall Academy

HE N4/5 Health & Food Technology

Levels of study available: National 4 and National 5

The National 4 and 5 Health and Food Technology Course enables learners to develop practical and technological skills, knowledge and understanding to make informed food and consumer choices. Throughout the course pupils will develop a sound knowledge of the relationships between health, food and nutrition.   One period of practical cookery per week will be part of this course.

The National 4 Health and Food Technology course involves three units of work:

  • Food for Health

This unit will develop candidate’s knowledge of nutrients, before introducing the relationship which exists between food, health and nutrition. After learning about specific nutrients, candidates will then develop knowledge of dietary needs required by individuals at varying stages of their life.

  • Food Product Development

This unit will develop candidate’s knowledge and understanding of ingredients and what their functional property is within the food we eat. This knowledge will enhance candidates understanding of food product development and the process involved in producing a new food product.  Within this unit there is an opportunity for candidates to develop there practical skills while learning about the functional properties of ingredients.

  • Contemporary Food Issues

This unit will develop candidate’s knowledge of consumer food choices. They will consider factors relating to consumer food choice whilst enhancing their knowledge of contemporary food issues.  Within this unit pupils will also build on previous knowledge of food labelling and how this can be used to encourage consumers to make an informed food choice.

Assessment for National 4

For assessment purposes evidence is gathered via 3 assessments at the end of each unit of work.  These assessments are internally assessed.  The final assessment work within the course is the Added Value Unit, which will focus on candidate’s knowledge learned throughout this course and their application of this on the assignment. This course is graded on a Pass or Fail basis.

Progression

This course is a prerequisite for progressing to National 5: Health and Food Technology and Higher: Health and Food Technology for candidates in S5 and S6 where timetabling allows. Other possible progressions for candidates are National 5 Hospitality:  Practical Cookery and National 5 Hospitality: Creative Cake Production which will be available for candidates in S5 and S6.

Responsibilities in relation to equipment

The Course uses an experiential, practical and problem solving approach to learning and to develop knowledge, understanding and practical skills. The Course uses real-life situations taking account of local, cultural and media influences and technological innovations.  The course is a predominantly academic based course with a few practical elements.  Participation within practical activities allows the pupils’ learning experiences to be more relevant and helps to aid an understanding of the theory behind it. In order to facilitate this, candidates will be required to contribute to the cost of ingredients used on these lessons and bring a suitable container to take the food home in.

The National 5 Health and Food Technology course involves three units of work, the same as National 4 however the work of National 5 is more in depth.

  • Food for Health

This unit will develop candidate’s knowledge of nutrients, before introducing the relationship which exists between food, health and nutrition. After learning about specific nutrients, candidates will then develop knowledge of dietary needs required by individuals at varying stages of their life.

  • Food Product Development

This unit will develop candidate’s knowledge and understanding of ingredients and what their functional property is within the food we eat. This knowledge will enhance candidates understanding of food product development and the process involved in producing a new food product.  Within this unit there is an opportunity for candidates to develop there practical skills while learning about the functional properties of ingredients.

  • Contemporary Food Issues

This unit will develop candidate’s knowledge of consumer food choices. They will consider factors relating to consumer food choice whilst enhancing their knowledge of contemporary food issues.  Within this unit pupils will also build on previous knowledge of food labelling and how this can be used to encourage consumers to make an informed food choice.

Assessment for National 5

Course Assessment for National forms 2 parts:

  • Course Assessment
  • External Exam

A design brief set by SQA and completed within class. This assessment with then be externally assessed and will form part of the final grade for the course.  Each of these assessments will be put together to form a final grade between A-D.

Progression

This course is a prerequisite for progressing to Higher: Health and Food Technology for candidates in S5 and S6 where timetabling allows. Other possible progressions for candidates are National 5 Hospitality:  Practical Cookery and National 5 Hospitality: Creative Cake Production which will be available for candidates in S5 and S6.

Responsibilities in relation to equipment

The Course uses an experiential, practical and problem solving approach to learning and to develop knowledge, understanding and practical skills. The Course uses real-life situations taking account of local, cultural and media influences and technological innovations.  The course is a predominantly academic based course with a few practical elements. Participation within practical activities allows the pupils’ learning experiences to be more relevant and helps to aid an understanding of the theory behind it. In order to facilitate this, candidates will be required to contribute to the cost of ingredients used on these lessons and bring a suitable container to take the food home in.