All pupils study Food Technology and complete the following units of work
- Smart Start – an introduction into the safe and hygienic working of a kitchen, focussing on establishing a routine for working in the department and using the cooker and other equipment safely
- Beating the Bugs – a more in depth study of Food Safety and the prevention of bacterial contamination. A selection of recipes are cooked which puts good hygiene practices into a practical setting
- Our World Our Food – an introduction into the factors which affect Food Choices. This unit focuses on where food comes from and the cultural/religious influences on our choices. A selection of recipes are cooked to represent multi-cultural influences on our diet.
- Nutrients – an introduction to the sources and functions of the five main nutrient groups and the specific health needs of individuals in our society (toddlers, pregnant women, the elderly). Recipes are cooked and analysed for their nutritional content.
- Party Time – an introduction into Healthy Eating, looking at the Scottish Dietary Targets and cooking a range of dishes which enable them to be included. The recipes cooked are sensory evaluated and analysed against the Dietary Targets. Pupils then complete a Design Challenge which, when completed fully, allows them to achieve the Sainsbury’s’ Active Kids Get Cooking’ award.
- Eat Well Plate – an introduction into planning and eating a ‘balanced’ diet. Using the Eat Well Plate model dishes are cooked which illustrate eating a ‘variety of different foods’ each day. This unit draws on the previous knowledge of Nutrition and the Scottish Dietary Targets. Pupils then complete a Design Challenge which allows them to work in groups to plan, cook and evaluate a Healthy Meal within a given budget.
All units of work allow the opportunity for pupils to sensory evaluate the foods cooked and to evaluate, then set targets for their own performance. All units of work contain homework tasks for consolidation of class work
Pupils opt to come into Food Technology in S3 and continue their Broad General Education by the completion of the following units of work
- Health Habits – further work and more in depth study of Healthy Eating using the Scottish Dietary Targets and the Eat Well plate as the models. Pupils work in groups and plan, cook and evaluate suitable dishes for people with a specific health issues.
- The Nutrients – further work and more in depth study of the nutrients, their functions and sources as well as their inter-relationships. Pupils cook a variety of dishes and analyse the nutritional content of these, as well as sensory evaluating them.
- Skills in Cooking – this unit focusses on the processes of heat transfer in various cooking methods and on the variety of food preparation skills used in practical cookery. Pupils cook a variety of dishes using more challenging preparation skills, then sensory evaluate the dishes.
- Diet Related Conditions and Life Stages – pupils complete more in depth study into various diet related conditions, what causes them, and how to prevent them. Pupils cook a selection of dishes, sensory evaluate them and justify why they were a good choice for someone with a particular condition.
- Food & Consumer Issues – this unit introduces pupils to consumer issues. It allows pupils to become familiar with consumer law, and the rights and responsibilities of consumers. It also looks at the effect of advertising on consumers and explains food labelling. Pupils work through a series of ‘stations’ allowing them to be independent learners.
All units of work in S3 build on what has been learned in S2 and prepares them for the Nationals in S4. All units of work have homework to help to consolidate class learning.