Candidates develop knowledge and understanding of the relationship between food, health and nutrition. Candidates will also develop knowledge and understanding of dietary needs for individuals and groups at various stages of life and explain current dietary advice. Through practical activities, the candidate will produce and reflect on food products, which meet individual needs.
Candidates develop knowledge and understanding of the functional properties of ingredients in food and their use in developing new food products. Candidates will develop an understanding of the stages involved in developing food products and, through a problem-solving approach, produce a food product to meet specified needs. Candidates will also develop and apply knowledge and understanding of safe and hygienic food practices.
Candidates develop knowledge and understanding of consumer food choices. They will explore factors, which may affect food choices and develop knowledge and understanding of contemporary food issues. They will consider technological developments in food and organisations, which protect consumer interests. They will also develop knowledge and understanding of food labelling and how it helps consumers make informed food choices.
The following provides a broad overview of the subject skills, knowledge and understanding developed in the course:
explaining the relationship between health, food and nutrition and application of understanding in practical contexts
explaining the functional properties of food
understanding current consumer issues and how to make informed consumer decisions
a range of technological skills related to food production
organisational skills necessary to plan, prepare and evaluate products and processes
solving problems related to a range of health, food, nutrition and consumer needs
The National 5 Health and Food Technology course has three units the pupils must complete prior to sitting the final assignment and exam paper.