Pupils in S1 attend the department for one period per week which increases to two periods in S2. Over these two years pupils cover a variety of topics from healthy eating and the Eatwell plate to the Scottish Dietary targets. As the focus is on health and nutrition there is a strong emphasis on building good practical food skills and the pupils learn how to safely prepare a variety of different dishes over the two years. The department has also successfully delivered the REHIS Food Hygiene course to S2 pupils and at the end of this course successful candidates receive a REHIS Elementary Food Hygiene certificate which many pupils who work part time in the local food industry have found invaluable.
S3 - S3 HFT
Pupils who return to the HFT Department after S2 will find a wide variety of courses available.
We currently offer Fashion and Textile Technology, Health and Food Technology, Hospitality Practical Cookery and Creative Cake.
Fashion and Textile Technology
We currently offer Fashion and Textile Technology from National 4 up to Higher level in S5/6. The Nat 4/5 course has proved popular with creative pupils who have an interest in fashion and design. The course is very practical and requires pupils to develop a range of textile construction skills in order to create a variety of fashion and textile items for different purposes. Pupils will also have opportunities to work as individuals and groups to investigate fashion trends.
At Higher level pupils produce a fashion/textile item as part of a technological project which allows pupils to develop ideas, and plan, make and present a completed fashion/textile item in response to a given brief.
Heath and Food Technology
For pupils with an interest in food and nutrition we offer Health and Food Technology from National 4 up to Advanced Higher Level. At National 4/5 level the course focuses on health and the nutritional properties of food as well as safe and hygienic practices in food preparation. Pupils will also learn to design, make and evaluate food products through a mixture of practical and written tasks.
Higher and advanced higher Health and Food Technology focuses on health, the influence of food and its nutritional properties, and the dietary needs of individuals. Through practical learning and assessment activities learners will develop confidence, independence and self management skills.
Each year pupils are offered the opportunity to visit the Royal Highland Show which allows pupils to see first-hand the variety of foods produced locally and sample local produce.
The Practical Cookery course is always very popular amongst pupils due to its highly practical content. We currently offer Practical Cookery at National 4/5 level. During this course pupils will make and amend dishes in line with current healthy eating advice and will also learn how to cost dishes. Pupils will be assessed in the form of a practical activity which draws on the knowledge and understanding developed across the course. Pupils will be required to plan, prepare and cook a meal for a set number of people within a given timescale and present it appropriately. This course is especially suited to pupils looking for a career in the professional hospitality industry and many pupils go on to college and university to further their skills.
Practical Cake Craft
Creative Cake is offered to S5/6 pupils and numbers are always high. This course centres on cake production and cake decoration and gives pupils opportunities to learn a variety of new skills. Lecturers who specialise in cake decorating often visit the department to demonstrate specific cake decorating techniques to pupils before they practice themselves. The final assessment requires pupils to bake and decorate a cake for a special occasion and as the pictures show the final cakes produced are always of an extremely high standard and demonstrate the time and effort that goes into mastering the variety of cake decorating techniques covered throughout the course.
Bakery is offered to S5/6 pupils at SCQF level 4. The course has been designed to equip pupils with the skills required for success in current and future employment within the bakery industry or for progression to further academic qualifications. The course consists of 4 mandatory 40 hour units and all assessment is based primarily on practical activities. The units include; an introduction to Craft Baking, Bread Making, Cake Decoration and Pastry.
Homework is issued to pupils on a regular basis from S1-S6 to consolidate the work undertaken in class. Homework tasks can vary depending on the specific course and might include projects, article writing, mood boards and past paper questions.