Home Economics - National Qualifications
St. Andrew’s  & St. Bride’s High School St. Andrew's and St. Bride's High School Badge
Curriculum Curriculum
Deus Solum Sufficet - God Alone Suffices
Photo
Contact Details
St. Andrew's & St. Bride's High School Platthorn Drive East Kilbride G74 1NL
Phone: 01355 574110 Fax:  01355 574111 Email:  Email us Here Directions to School:  View Here

Health and Food Technology - National 4 and 5
 
Although this is not a cookery course it will particularly appeal to learners who enjoy learning through practical activity and have an ability to link theory to practice.  
 
The course builds on the experiences and outcomes of both the Health and Wellbeing and the Technologies curriculum areas.  Pupils on this course will focus on health, food, lifestyle and consumer issues and develop a range of skills that are transferable to a range of contexts including employment.  Practical, experiential learning and assessment activities allow learners to develop knowledge and understanding, confidence, independence and self-awareness.
 
The majority of practical work takes place in S3 with pupils making dishes such as : Spaghetti bolognaise, Chicken curry, Homemade burgers, Fajitas, Apple pie, Swiss roll, Halloween & Easter cakes. Pupils also get the opportunity to develop their own recipes.
 
How classes are arranged
Pupils will be placed into a mixed ability group from the start of S3 and will continue with the broad general curriculum and begin both National 4 and National 5 outcomes.
 
 
There are three mandatory Units in this Course.
 
Food for Health
This Unit develops knowledge of food science, nutrition, dietary needs and advice, as well as lifestyle choices and their impact on health. Practical skills and knowledge in food preparation techniques and safe, hygienic practices are developed through hands on, proactive learning.
 
Food Product Development
This Unit allows pupils to participate in a variety of activities that demonstrate the functional properties of food and its uses. Pupils will research, design, make and evaluate food product solutions to meet specified needs.

Contemporary Food Issues
This Unit allows learners to participate in a range of activities to develop knowledge and understanding of current factors affecting food, lifestyle and wider consumer choices and the skills to apply that knowledge in practical contexts.
 
ASSESSMENT


Click here
Assessment N4 and N5
 


Hospitality National 5

Practical Cake Craft
This course is available for S6 pupils only.  Pupils do not need to have studied Health and food Technology or Practical cooking lower down the school.

The Scottish hospitality industry is large, vibrant and growing. It employs a significant proportion of the nation’s workforce. Cake production is a part of this sector.
 
This Course is practical and relevant to the world of work. Its contribution to vocational education is significant because it is a springboard for a range of careers within the hospitality industry. It is also useful for improving manual dexterity. Good manual dexterity is necessary in numerous occupations and is a pre-requisite for the study of many higher education courses such as dentistry and medicine.
Practical cake craft enables learners to develop a range of techniques and to consolidate them through practical activities. Drawing on all aspects of design, such as shape, colour, texture, balance and precision, learners are given the opportunity to produce a variety of individualised cakes and other baked items, and to creatively interpret a design brief.
 
The Course aims to enable learners to:
develop technical skills in cake baking
develop technical and creative skills in cake finishing (decorating)
follow safe and hygienic working practices
develop their knowledge and understanding of cake design and follow trends in cake production
acquire and use organisational skills in the context of managing time and resourcesThe course comprises two mandatory Units. Both Units form a coherent whole, with learners’ skills and related knowledge and understanding being systematically developed throughout the Course:
 
Cake Baking (National 5)
The purpose of this Unit is to enable learners to develop the ability to bake a range of cakes and other items safely and hygienically. In the production of a range of cakes and other baked items, learners will demonstrate specialist skills, techniques and processes. To promote personalisation and choice, this Unit provides opportunities to investigate baking trends and allows learners to apply this knowledge in a range of practical contexts.
 
Cake Finishing (National 5)
The basis of this Unit is to enable learners to develop the ability to finish (decorate) a range of cakes. In the finishing processes learners will apply specialised skills and creative techniques.
 
Conditions of award
To gain the award of the Course, the learner must pass both Units as well as the
Course assessment. The purpose of the course assessment is to assess learners’ ability to extend and apply their skills in the context of baking and finishing a cake to a given design brief. Course assessment will provide the basis for grading attainment in the Course award.
The course assessment is internally assessed and will be subjected to external SQA verification.

See examples of pupil workhttp://www.flickr.com

 

Hospitality National 5

Practical Cookery
This course is available for all S5 or S6 pupils.  They do not need to have studied Health and food Technology previously.
 
This Course is designed for those who are interested in food and cooking. It aims to further develop learners’ life skills and enhance their personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study or work within the hospitality industry.  It also develops organisational skills, which have an application in a wide variety of contexts.  Pupils cook twice per week (1 single session and 1 double session).  They must remember a suitable container and £1 each time they cook.
 
The Course aims to enable learners to:
Proficiently use a range of cookery skills, food preparation techniques and cookery processes when following recipes.
select and use ingredients to produce dishes.
develop an understanding of the characteristics of ingredients and an awareness of their sustainability.
develop an understanding of current dietary advice relating to the use of ingredients.
plan and produce meals and present them appropriately
work safely and hygienically.This Course comprises three mandatory Units. All Units form a coherent whole, with learners’ skills and related knowledge and understanding being systematically developed throughout the Course.
Cookery Skills, Techniques and Processes (National 5)
This Unit aims to enhance learners’ cookery skills, food preparation techniques and their ability to follow cookery processes. Learners will also develop an understanding of the importance of safety and hygiene and the ability to follow safe and hygienic practices at all times.
 
Understanding and Using Ingredients (National 5)
This Unit aims to enhance learners’ knowledge and understanding of ingredients from a variety of different sources and of their characteristics. It also addresses the importance of sustainability, the responsible sourcing of ingredients and of current dietary advice. Learners will further develop the ability to select and use a range of appropriate ingredients in the preparation of dishes.
 
Organisational Skills for Cooking (National 5)
This Unit aims to extend learners’ planning, organisational and time management skills. Learners will develop the ability to follow recipes; to plan, produce, evaluate and cost dishes and meals.
 
Conditions of award
To gain the award of the Course, the learner must pass all of the Units as well as the Course assessment (Practical assignment).
The Course assessment will provide the basis for grading attainment in the Course award.
The Practical assignment is issued by SQA and will consist of a 3 course meal for 4 people to be produced within a 2 hour 30mins timescale.  Food produced must be of a commercial standard. This assignment is internally assessed and will be subjected to external verification by an SQA verifier.