Queen Anne High School Crest Queen Anne High School Crest

Higher Grade Health and Food Technology

Course Level - Higher

Entry Qualifications

Students will be expected to have attained a grade 1 or 2 at Standard Grade H.E. or a science subject at grade 1 and 2.

Aims of Course

  • To provide opportunities for the acquisition of specialist knowledge and understanding of factors which influence some of the choices and decisions made by individuals, families and society.
  • To apply skills of analysis and evaluation through the study of materials and resources necessary for the identification of, and response to, the physical and social needs of individuals and families.
  • To develop management skills necessary for the effective use of materials and resources and to provide opportunities for the application of these skills.
  • To offer opportunities to use specialist craft skills for creative purposes as well as investigatory and problem solving activities.
  • To develop a critical approach to social and technological change and environmental issues.
  • To offer opportunities for the achievement of technological capability in the four aspects of technological perspective, confidence, sensitivity and creativity.
  • To offer opportunities for the development of personal and inter-personal skills in the areas of initiative, responsibility, co-operation and adaptability and to encourage a positive attitude to independent learning.
  • To foster vocational links and an awareness of the food industry.
  • To develop personal and inter-personal skills.

Back to top


Course Content

The course is divided into 2 units:

Unit 1 - Resource Management - (80 hrs)

Inter-relationship of nutrients. Effective of cooking nutrients. The relationship between diet, lifestyle and health. Product development. Causes, symptoms and prevention of food poisoning and contamination.

Unit 2 - Consumer Studies - (40 hrs)

Consumer protection - in relation to food safety

The consumer within Europe. The impact of technological innovation on consumer choice of food. Social changes/trends in food. Social changes/trends in food. Techniques used in making of food products.

Students will be required, as part of their course to complete and submit a technological project (25 hrs).

Equipment etc used

A range of books, essential knowledge packs and equipment relevant to Home Economics.

Back to top