Woodmill High School S3 S4 course choice booklet subject info | Page 46

Health and Food Technology
Levels
National 5

Course Outline
Mandatory Units:
Health and Food Technology: Food for Health
Health and Food Technology: Food Product Development
Health and Food Technology: Lifestyle and Consumer Choices

Purpose and Aims
The purpose of this Course is to allow learners to develop and apply practical and technological skills and to
make informed food, lifestyle and consumer choices which will have a positive effect on their own health and
that of others.
The Course has five broad and inter-related aims:
•

to allow learners to develop knowledge and understanding of the relationships between health,
nutrition and the functional properties of food

•

to enable learners to make informed food, lifestyle and consumer choices

•

to allow learners to develop the skills to apply their knowledge in practical contexts

•

to allow learners to develop and apply safe and hygienic practices in practical food preparation

•

to develop learners’ organisational and technological skills to contribute to their own and others’
health and nutritional needs

The Course uses an experiential, practical and problem solving approach to learning and to develop
knowledge and understanding. The Course uses real life situations taking account of local, cultural and media
influences and technological innovations.

Information regarding typical learners who might take the course
The Course will attract learners who have an interest in health, food, lifestyle and consumer issues. It will
particularly appeal to learners who enjoy learning through practical activity and have an ability to link theory
to practice.
Skills developed throughout the Course include: technological skills related to food production;
organisational skills; problem solving skills; and food preparation skills.

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