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Health and Food Technology

Level:  Intermediate 1 & 2

COURSE DESCRIPTION

This is a practical food course covering all aspects of Food Hygiene, The Science of Healthy Eating, Food Product Design and Specialist Craft Skills.

How the Course Works 

You will cover Intermediate 1 in the third year and move into Intermediate 2 in the fourth year

The course is made up of units, which are given a credit rating. A total of 3 credits make up the full course.

The units studied are

 

Food Hygiene (REHIS Certified)

1 credit

40 hrs study

Food for Health*

1 credit

40 hrs study

Food Technology*

1 credit

40 hrs study

Food Product Development*

1 credit

40 hrs study

TECHNOLOGICAL PROJECT

Compulsory

25 hrs study

SOME DISHES THAT YOU WILL MANUFACTURE

Bread, sorbet, ice cream, chocolate pudding, chilli burgers, apple turnovers,  spaghetti bolognaise, savoury macaroni, cream of corn soup, quiche, bakewell tart, fruit flan, lemon meringue pie, meringues, pizza, swiss roll, chocolate log, Christmas cake, tablet, cake decorating techniques, chicken risotto, chicken stir fry, etc, etc,

Pupils must pass all * units to be presented for the course award.

ASSESSMENT AND HOMEWORK

A variety of assessment techniques are used for assessment

e.g. Practical exercises under exam conditions, Project work, Technological Folio.

Due to the practical nature of the subject attendance is of the utmost importance.

Homework will be an integral part of the course to expand knowledge and research skills; regular activities will be issued and monitored.

COURSES AVAILABLE IN S5 AND S6

For students who enjoy the design process, nutritional analysis and environmental issues, further study of Health and Food Technology at Intermediate 2 Level, Higher and Advanced Higher Level would be exciting.

For students wishing to further develop craft skills then Hospitality Practical Cookery at Intermediate Level 2 would be the next step.

CAREER OPPORTUNITIES

As well as being another higher accepted for university, students wishing to enter disciplines in, dietetics, nursing and related careers, food science, public health promotion, environmental health issues, teaching, food product development, food marketing and advertising, and hospitality will find that there are many degree opportunities available to them.