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Health and Food Technology

The Health and Food Technology Department is a vibrant and enthusiastic department which aims to give pupils a positive learning experience. The subject develops practical and life skills which allow pupils to make informed decisions for their future health and wellbeing.

Health and Food Technology

About Our Health and Food Technology Department

Pupils gain valuable skills from the practical aspect of the subject and learn a wide variety of food preparation techniques. The teaching in the department adopts a variety of strategies to harness pupils’ enthusiasm.

The focus of learning and teaching from Transitus-S2 is based on learning through practical activity whenever possible. All Transitus pupils take part in ‘The Great Transitus Bake Off’, with a final heat taking place to award one pupil the accolade of Star Baker. S1/S2 pupils are encouraged to develop teamwork skills whilst taking part in group challenges. Hell’s Kitchen is a popular group challenge in S2.

From S3 to S6 as a study discipline, we offer National 5 Hospitality and Higher and Advanced Higher Health and Food Technology. At National 5, Higher and Advanced Higher level the subject offers itself as a university entry qualification and can lead to many career opportunities such as dietetics, food technology, hospitality, fashion, health promotion, nursing, education and many more.

The department also offers extra-curricular activities, cookery clubs for Transitus, S1 & S2 pupils. We offer a Duke of Edinburgh Award Scheme cookery club for S3 and S4 pupils who wish to use cooking for their skill element.

Staff

Miss Karen Moore (Head of Department)
Mrs Catherine Elsby

Curriculum Information

National 5 Hospitality 

Practical Cookery qualifications develop a range of cookery skills and processes, as well as food preparation techniques.

Planning and producing meals and presenting them appropriately, learners develop understanding of ingredients from a variety of different sources, as well as of their uses and responsible sourcing and sustainability. Learners develop understanding of the impact of the choice of ingredients on health and wellbeing, and embed food safety and hygiene skills.

 

The Higher Health and Food Technology Course addresses contemporary issues affecting food and nutrition, including ethical and moral considerations, sustainability of sources, food production and development, and their effects on consumer choices. Learners analyse the relationships between health, food and nutrition, and plan, make and evaluate food products to a range of dietary and lifestyle needs.

 

The Advanced Higher Health and Food Technology Course addresses contemporary issues affecting food and nutrition, including ethical and moral considerations, legislation, sustainability, psychology of food trends, food production and development, and their effects on consumer choices. Learners research and apply knowledge and understanding of the relationships between nutrition, food and health, and develop detailed knowledge and understanding of the science and sensory testing of food.

 

The Cookery Club meets at the following times:

  • Monday 3:55-5:00pm for Transitus
  • Wednesday 3:55-5:00pm for S1
  • Thursday 3:55-5:15pm Duke of Edinburgh skills course (February to May)

Pupils cook a variety of dishes including chicken fajitas, chocolate brownies, crepes, risotto, pizza and many more!