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Welcome to the Design Food and Textile Technology Department

Teaching Staff

  • Catherine Muir (PT)
  • Sharon McCully (PT) (Pupil Support Tutor - Greig)
  • Pauline Goodfellow (Pupil Support Tutor - Barclay)
  • Mary McCrae

Aims of the Department

  • To structure lessons that encourage and stimulate the development of individual ideas, and to further develop students' knowledge, understanding and communication skills.
  • To allow all students the opportunity to develop a wide range of necessary and useful skills, that will enable them to design and make high quality products, and more importantly to prepare them for life out of school.
  • To fully encourage the students to gain more confidence in their own abilities whilst also experiencing a range of interesting and creative activities.
  • To promote a very positive image of the subject in order to develop a professional regard for Design, Food Technology and Textile Technology as part of the general school curriculum, and not regard them merely as leisure or hobby pursuits.


BGE Home Economics

S1,S2 & S3

This course provides a BGE and covers outcomes from curriculum for excellence.

Pupils spend a double period per week in S1 and S2 and 3 single periods in S3 in the department. Time is spent studying design, food and textiles during the BGE course.

Pupils are encouraged to think about and learn the implications of healthy eating. Theoretical and practical lessons are designed to develop a range of skills and confidence.

As part of the Design and Make course, pupils undertake activities such as Investigative Project Work, providing opportunities to demonstrate Creative Ideas and Processes. Basic practical skills and safe working practises are learnt through whole class activities providing opportunities for the students to have a better understanding of the commercial and manufacturing aspects of the subjects.

This course equips the pupils with the necessary skills to allow progression into either a National level 4/5  in Health and Food Technology or a National 4/5 in Hospitality- Practical Cookery. 


Hospitality: Practical Cookery

Aims of the course

Why study Hospitality?

Scotland's food and drink sector has an annual turnover of £13.5bn which is a huge industry – particularly here in the central belt. By taking this course, you will acquire a range of knowledge and skills which will be of considerable value to you throughout life but can also involve you in this hugely important employment sector. This course is designed for those who are interested in cooking and who enjoy being creative with food. You may wish to use the skills gained here to entertain or feed your family at home, start your own business, help in the wider community or, ultimately, in employment in the Hospitality industry.

Course Content and Assessment

Unit 1. Cookery Skills, Techniques and Processes.

You will develop an understanding of various food preparation techniques – including the use of various pieces of equipment, professional knife skills and to produce a variety of dishes to a restaurant standard. You will learn the importance of completing all tasks hygienically and safely.

Unit 2. Understanding and Using Ingredients.

You will develop knowledge and understanding of ingredients and their uses. We will also look at the importance of sustainability, the responsible sourcing of ingredients and the impact of food choices on health and wellbeing and the environment. This information will help when choosing dishes you want to prepare for specific scenarios.

Unit 3. Organisational Skills for Cooking.

You will use creativity, careful planning, and organisational skills - such as time planning and management - to produce dishes and meals for different occasions. They will evaluate and look at ways they can improve their cooking.

National 5 Course Assessment

    • The first stage is a planning exercise under exam conditions where you will plan your practical exam by completing a time and service plan.

The main assessment is the practical activity which is to prepare a 3 course meal for 4 people. The recipes are set by the SQA and the exam lasts 2 hours and 30 minutes.

  • The final part is the question paper. This will assess pupils’ knowledge of ingredients, cooking methods/processes and the wider topics covered in their units.

National 4 Course Assessment

  • You will complete unit assessments for each of the three units which will demonstrate your knowledge and also your practical skills.
  • There is also a practical activity called an Added Value Unit. You will have to follow a time plan to prepare, cook and serve a 2 course meal. This activity lasts 1 hour 30 minutes.

Progression

National 4 – Progress to National 5

National 5 – Progress to N5 Hospitality: Practical Cake Craft, N5/Higher Health & Food Technology.

Career Opportunities

 

  • Chef
  • Various roles within the Hospitality industry
  • Food Technologist
  • Product Development
  • Teaching – all teachers are responsible for Health & Wellbeing across the curriculum and Health & Food courses are highly valuable.

Hospitality: Practical Cake Craft

Aims of the course

Why study Cake Craft?

Scotland's food and drink sector has an annual turnover of £13.5bn which is a huge industry – particularly here in the central belt. By taking this course, you will acquire a range of knowledge and skills which will be of considerable value to you in this hugely important employment sector. This course is designed for those who are interested in cake making and baking in particular, and will cover a wide range of baked items as well as extensive finishing and decorating skills.
Course Content and Assessment

  • acquire knowledge and understanding of methods of cake production
  • develop knowledge and understanding of functional properties of ingredients used in cake production
  • develop technical skills in cake baking
  • develop technical and creative skills in cake finishing
  • follow safe and hygienic working practices
  • develop their knowledge and understanding of cake design and follow trends in cake production
  • acquire and use organisational skills in the context of managing time and resources

National 5 Course Assessment

  • The first stage is a planning exercise where you will plan your final cake. This project will be marked by the SQA.
  • The main assessment is the practical activity which is to prepare a celebration cake which meets a specific set of criteria set by SQA.
  • The final part is the question paper. This will assess your knowledge of ingredients, cooking methods/processes and the wider topics covered in their units.

Progression

Progress to N5 Hospitality: Practical Cookery or N5/Higher Health & Food Technology.

Career Opportunities

  • Self-employment
  • Chef & Various roles within the Hospitality industry
  • Food Technologist or Product Development

Health & Food Technology

Aims of the course

Why study Health and Food Technology?

The Food Industry is the LARGEST employer in the World!

Health and Food Technology focuses on the physical, chemical, nutritional, biological and sensory properties of food. The subject provides you with opportunities to study the relationship between the food we eat and our health, nutrition, functional properties of foods, lifestyle choices and consumer issues. It develops your awareness of how food choices can have a positive effect on your own health and the impact it has on the world around us. It will equip you with skills and knowledge that will enable you to become a lifelong informed food consumer. You’re encouraged to be creative in preparing and producing food and in evaluating finished products.

Course Content and Assessment

There are three units in the Health & Food Technology course:

  • Food for Health
  • Food Product Development
  • Contemporary Food Issues

These units will involve:

  • Exploring the relationships between health, nutrition and food.
  • Develop knowledge about the chemistry of food in food manufacture.
  • Investigate current issues affecting consumer food choice and the religious, moral, environmental and business impacts of those choices.
  • Use research, management and technological skills to plan, make and evaluate food products for a range of dietary and lifestyle needs.
  • Prepare food using safe and hygienic practices to meet specific needs.

Course Assessment

National 5

There are two parts to the National 5 course Assessment – externally marked by SQA.

  • A food product development assignment worth 50% of the final course marks.
  • A question paper worth 50% of the final course marks.

National 4

There are two parts to the National 4 course Assessment

  • Completion of the three unit assessments.
  • A food product development assignment – the Added Value Unit.

Progression

Course Level National 4 – Progress to National 5
Course Level National 5 – Progress to Higher
Other SQA qualifications in Hospitality: Practical Cookery or Practical Cake Craft.

Career Opportunities (optional)

Can lead to careers in:-

Food product Development 

Marketing

Dietetics

Care 

Nursing

Retail

Teaching – all teachers are responsible for Health & Wellbeing across the curriculum and Health & Food courses are highly valuable.


Fashion & Textile Technology

Aims of the course

Why study Fashion & Textile Technology?

The Fashion & Textile Technology course is a highly practical subject which will allow you to show off your creativity. S3 begins with all the basics to build up confidence. You will then start to learn about various techniques which will allow you to create a variety of fashion and textiles items which you can then design yourself. We then look at decoration techniques (applique, embroidery, tie-dyeing, quilting, patchwork etc.). You will complete market research, create design boards and then will be given the experience of going to a fabric store to purchase the fabric of your choosing and create your items. Items you can expect to make in S3 are pencil cases/make up bags, detailed cushions, skater skirts, shorts, pyjamas etc. and in S4 you can choose your own items to make. Pupils who take Fashion & Textiles are invited to work as part of the costume team for The School Show which is an amazing experience for your CV.

Course Content

The course is made up of 3 units and the knowledge gained in each of these will prepare you for your final assessments. Fashion and Textile Technology develops your knowledge and understanding of the fashion industry, as well as providing you with the relevant skills required for working in the industry. The course enables you to develop an understanding of textile properties, characteristics and technologies, item development, fashion/textile trends and factors that affect fashion choice and trends in society. This course particularly emphasises the development of practical skills and construction techniques to make detailed fashion/textile items, to an appropriate standard of quality.

Assessment

National 4

  • Pupils will complete assessments for each of the 3 units.
  • You will complete an Added Value Unit where you will research, design, plan and manufacture a fashion or textile item of your choice to meet a design brief given by the SQA.

National 5

  • Pupils will complete a written exam to test their knowledge of fabrics, processes and techniques.
  • You will complete the Practical Assignment where you will research, design, plan and manufacture a fashion or textile item of your choice to meet a design brief given by the SQA.

Progression

  • Course Level National 4 – Progress to National 5
  • Course Level National 5 – Progress to Higher

Career Opportunities

  • Fashion design/tailoring/dressmaking
  • Retail Assistant/Management
  • Fashion Buying/Merchandising/Visual Merchandising
  • Marketing/Public Relations/Branding
  • Modelling
  • Journalism/Blogging/Photography
  • Creative industries/Costume Making/Costume & Fashion Adviser
  • Links to make up artistry/hair dressing
  • Teaching

Useful Links

Hospitality & Cake Craft

Fashion & Textiles

Health & Food Technology