Food and Textiles Technology

Staff:

  • Mrs Cochrane
  • Miss Donald

Food and Textile Technology (FTT)

Facilities: The department has 2 fully equipped kitchens

S1 Course Outline:
Pupils will cover the following topics/skills:

  •     Scottish dietary goals
  •     Hand stitching (sewing)
  •     Hygiene and safety
  •     Weighing and measuring
  •     Cooking methods
  •     Equipment used in kitchens

S1 Pupils get 1 period per week and will cook every 2 weeks starting with simple dishes. Pupils also engage in peer assessment and theory work.  Homework is set through Google Classroom.

 

S2 Course Outline:
Pupils will cover the following topics/skills:

  •     Foods of the world
  •     Textiles
  •     ‘Love food/hate waste’
  •     Product development

S2 Pupils get 1 period per week and will cook every 2 weeks building on skills learned in S1.   Peer assessment and theory work is used throughout the year.  Homework is set through Google Classroom.

S3 – Health & Food Technology

Course contains 3 units:

  •     Food for health
  •     Contemporary food issues
  •     Product development

Pupils get 3 periods per week following this course, with 1 period based on cooking.

 Assessments are done at the end of every unit and will help to determine what level pupils could work towards in S4 (eg Nat 3, 4 or 5).  Pupils should regularly expect to complete homework.

    

S3 – Practical Cookery

Course contains 3 units:

  •     Cookery skills, techniques and processes
  •     Understanding and using ingredients
  •     Organisation skills for cookery
  •         An additional unit is done prior to Christmas break – focussing on Christmas cake decoration.

Pupils get 3 periods per week with 2 periods devoted to practical cooking skills.  Assessments are done for practical and theory throughout the year and help to determine what level pupils could work towards in S4 (eg Nat 3, 4 or 5).  Pupils should regularly expect to complete homework.

Senior Phase (S4-S6)

Practical Cookery 

Course contains 3 units:

  •     Cookery skills, techniques and processes
  •     Understanding and using ingredients
  •     Organisation skills for cookery

Levels offered:

  •     National 3
  •     National 4
  •     National 5

There is no course award available beyond National 5.

Pupils will get 4 periods per week for this course at all national levels and will cook at least 2 times per week.

Assessment:
All levels have a practical assessment at the end of each unit.  Pupils cook 2 dishes within a set time limit.
N3 & N4 – Full course award is given if all end of unit assessments are passed and the SQA workbooks are completed.
N5 – Full course award is given if all end of unit assessments are passed.  In addition, to gain National 5, there is a final written exam paper, an assignment and a timed practical assessment (3 dishes must be completed and presented within a set time limit).

Health & Food Technology

Course contains 3 units:

  •     Food for health
  •     Contemporary food issues
  •     Product development

Levels offered:

  •     National 3
  •     National 4
  •     National 5
  •     Higher

Advanced Higher is also available but not offered as yet.

Pupils will get 4 periods per week at National level and 6 periods at Higher level.  The course is much more theory based and therefore not as much cooking is done.

Assessment:
N3 & N4 – Full course award is given with pupils passing all end of unit assessments (all assessments are theory based).  
N5 & Higher – Full course award is given with pupils passing all end of unit assessments (all assessments are theory based.  In addition, there is an assignment and final written exam paper.