In S1-S3, all pupils are encouraged to work on the Experience and Outcomes at Level 3 and Level 4. 

Pupils attend the department for one period per week in both S1 and S2 and three periods per week in S3.

In S1/S2 pupils will learn about personal safety in the kitchen, safe use of a range of equipment, for example using the cooker, hand blenders, hand mixers, etc, food and kitchen hygiene, weighing and measuring of food ingredients .  

Pupils develop an understanding of the importance of healthy eating and current dietary advice through the Eatwell Guide.  Pupils through the Guide’s food groups, identify the nutrients and their functions and put “theory into practice” preparing a variety of healthy foods to meet identified needs.  

Using fresh, healthy ingredients in practical cookery is crucial to our role in encouraging pupils to learn about the food they eat. 

Within textile technology, pupils will learn about the importance of safety and using various sewing equipment including the sewing machine and how to use it effectively.  Pupils develop useful practical sewing skills and use these textile skills to create a personalised item.  This project allows pupils to be creative and use their skills and imagination to embellish and decorate their cushion.  Using a variety of technology, enquiry skills and design techniques, pupils learn through a variety of activities including discussion, individual and group work tasks.    

Practical skills and knowledge are embedded throughout the S1/S2 curriculum 

Pupils attend the department for three periods per week.  The course contains a significant practical component and is supported by related theory.   

The course develops skills, knowledge and understanding and aims to enable pupils to continue to develop cookery skills, preparation techniques and cookery processes and understand the importance of food safety and hygiene whilst demonstrating safe and hygienic work practices in the practical food environment.   

Pupils develop knowledge and understanding of food labelling requirements and acquire an understanding of ingredients, their uses and an awareness of responsible sourcing and sustainability and develop an awareness of the impact choice of ingredients has on health and wellbeing.  Pupils participate in an IDL project  celebrating  St Andrew’s Day and produce a variety of traditional Scottish recipes. 

For session 2018-2019, the department is promoting the addition of a new course to the S3 curriculum – Practical Fashion and Textiles.  This is a practical course and aims to provide the development of techniques and skills required for textile production, retail and the fashion industry.  The aims of the course are to enable pupils to: 

• develop practical skills and textile construction techniques to plan and make basic fashion/textile items to an appropriate standard of quality 
• safe use of tools and equipment 
• knowledge of textile properties and characteristics 
• knowledge of a range of factors that influence fashion/textile choices 
• basic investigation and evaluation skills – problem solving skills and communication skills 
• numeracy skills through the measurement of textiles and timing of production  

Homework 

Homework provides the opportunity to develop, consolidate and revise the skills, knowledge and understanding being taught.  Homework will take a variety of forms in order to develop the skills of the course as well as subject specific knowledge and will depend on the topic of study and the information required.  Pupils also benefit from practicing practical skills at home to ensure continual progression of skills, pace of work and organisation. 

As food from practical lessons is taken home at the end of the school day, all pupils are expected to bring a suitable sealed container.  

Assessment 

Pupils will be assessed in the following ways: 

Most units are formally assessed using written, short answer questioning techniques.  This will provide information about how well pupils have understood the knowledge of the subject. 

Practical skills are assessed to measure progress. 

Studying Fashion and Textile Technology lets you develop an understanding of textile properties, characteristics and technologies, item development, fashion/textile trends and factors that affect fashion choice. The course particularly emphasises the development of practical skills and textile construction techniques to make detailed fashion/textile items, to an appropriate standard of quality. 

What will be studied? 

On this course you will develop practical skills and textile construction techniques to make detailed fashion/textile items, to an appropriate standard of quality. You will also develop an understanding of textile properties, characteristics and technologies, item development, fashion/textile trends and factors that affect fashion/textile choice. 

The course also enables you to develop important skills, attitudes and attributes related to fashion and textiles that are transferable to other contexts including problem-solving skills and communication skills. 

It may also contribute towards the development of numeracy skills through the measurement of textiles and the timing of production. 

The course comprises three areas of study. 

Textile Technologies  

You will learn how to: 

• develop detailed knowledge and skills related to textile technologies. This includes the characteristics and properties of a range of textiles and their uses 
• make detailed fashion/textile items, to an appropriate standard of quality, using a pattern and a range of textile construction techniques 
• select, set up, adjust and use equipment and tools safely and correctly. 

Fashion/Textile Item Development  

You will:  

• explore fashion/textile trends and the fashion/textile item development process 
• work with given briefs to develop solutions for detailed fashion/textile items based on those trends 
• plan and make detailed fashion/textile items, to an appropriate standard of quality, that take into account fashion/textile trends 
• learn to select, set up, adjust and use equipment and tools safely and correctly. 

Fashion and Textile Choices 

You will: 

• develop and apply your knowledge and understanding of a range of factors affecting the fashion and textile choices of consumers 
• investigate the fashion/textile choices of consumers and develop solutions for items to meet these choices 
• make and evaluate detailed fashion/textile items, with a focus on factors that affect fashion and textile choice 
• learn to select, set up, adjust and use equipment and tools safely and correctly. 

Assessment 

Assessment up to National 4 level is done internally through Unit Assessments and an Added Value Unit. 

The course assessment at National 5 and above has three components: 

• Component 1: question paper  
• Component 2: assignment Component 3: practical activity  

Component 2 and component 3 are inter-related and will be assessed using one activity. You will carry out one task — designing, planning, making and evaluating a fashion/textile item — which will provide evidence for both components. 

The assignment will be externally marked by the Scottish Qualifications Authority (SQA). The practical activity will be marked internally by your school or college, and quality assured by the SQA. 

The question paper will be set and marked externally by SQA. 

The grade awarded is based on the total marks achieved across all course assessment components. 

These course assessments are graded A-D.

Healthy, tasty food is crucial to our wellbeing. The course will suit you if you love food and cooking and want to develop your skills in this area. 

Being able to cook for yourself and others is a valuable life skill and can lead to a range of careers, including working in hotels and restaurants, the health sector and the food industry. 

What will be studied? 

This course is practical and relevant to the world of work. You will develop your skills in choosing ingredients, preparing dishes and presenting them appropriately. You will learn more about the importance of safety and hygiene when preparing and presenting food.  

The course comprises three areas of study. 

Cookery Skills, Techniques and Processes 

You will: 

• enhance your cookery skills, food preparation techniques and ability to follow cookery processes 
• further develop your understanding of the importance of safety and hygiene and your ability to follow safe and hygienic practices at all times. 

Understanding and Using Ingredients  

 You will: 

• enhance your knowledge and understanding of ingredients from a variety of different sources 
• learn about the importance of sustainability, the responsible sourcing of ingredients and of current dietary advice 
• further develop your ability to select and use a range of appropriate ingredients in the preparation of dishes and to do so safely and hygienically. 

 You will: 

• extend your planning, organisational and time management skills 
• further develop your ability to follow recipes; to plan, produce and cost dishes and meals; and to work safely and hygienically 
• gain more experience in evaluating the product.  

Assessment? 

Assessment up to National 4 level is done internally through Unit Assessments and an Added Value Unit. 

The course assessment at National 5 has three components totaling 130 marks: 

• Component 1: question paper – worth 30 marks  
• Component 2: assignment – worth 18 marks 
• Component 3: practical activity – worth 82 marks. 

Component 2 and component 3 are inter-related and will be assessed using one activity. You will carry out one task — planning and producing a meal — which will provide evidence for both components. 

Both the assignment and the question paper will be set and externally marked by the Scottish Qualifications Authority (SQA). 

The practical activity will be set by SQA and will be assessed internally, with external quality assurance by SQA. 

The grade awarded is based on the total marks achieved across all course assessment components. 

The course assessment is graded A-D.  

This course will teach you how to plan, prepare and bake cakes that look good, taste good and are safe to eat. Baking and decorating cakes will suit you if you enjoy using art and design skills in a creative and practical way. 

Cake production is part of the Scottish hospitality industry, which is vibrant and growing. The course is a springboard for a range of careers in the hospitality industry, which employs a significant proportion of the nation’s workforce.  

What will be studied? 

The course is practical and relevant to the world of work. You will learn how to research recipes, trends and designs, and experiment with recipes, cake designs and finishing techniques. You will also learn how to interpret a design brief to create your own innovative cakes and biscuits. 

The course comprises two areas of study. 

Cake Baking  

You will: 

• learn a range of techniques and processes used to produce cakes and other baked goods 
• prepare for baking activities 
• bake a range of cakes and other chosen items from a list that includes sponge cakes; Madeira cakes; fruit cakes; tray bakes/biscuits. 

Cake Finishing  

You will: 

• learn how to creatively finish cakes and other baked items safely and hygienically 
• prepare for finishing cakes and other baked items 
• apply a range of finishing techniques to cakes and other baked items 

Assessment? 

Assessment up to National 4 level is done internally through Unit Assessments and an Added Value Unit. 

The course assessment at National 5  has three components totaling 125 marks: 

• Component 1: question paper – worth 25 marks  
• Component 2: assignment – worth 30 marks 
• Component 3: practical activity – worth 70 marks. 

Component 2 and component 3 are inter-related and will be assessed using one activity.  

You will carry out one task — designing, planning, making, finishing and evaluating a cake — which will provide evidence for both components. 

Both the assignment and the question paper will be set and externally marked by the Scottish Qualifications Authority (SQA). 

The practical activity will be set by SQA and will be assessed internally, with external quality assurance by SQA. 

The grade awarded is based on the total marks achieved across all course assessment components. 

The course assessment is graded A-D.