Health & Food Technology (National 4)

The National Parent Forum of Scotland is grateful for the support of the Scottish Government, the Scottish Quali3cations Authority and Education Scotland in the preparation of this series. For more detailed course information: SQA: Education Scotland: www.educationscotland.gov.uk/nationalquali3cations/index.asp Curriculum for Excellence Key Terms and Features Fact3le: www.educationscotland.gov.uk/Images/CfEFact3leOverview_tcm4-665983.pdf www.parentforumscotland.org enquiries@parentforumscotland.org

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parentforumscot For more detailed course information: SQA: Health and Food Technology National 4: www.sqa.org.uk/sqa/47393.html Education Scotland: www.educationscotland.gov.uk/nationalqualifications/index.asp Curriculum for Excellence Key Terms and Features Factfile: www.educationscotland.gov.uk/Images/CfEFactfileOverview_tcm4-665983.pdf + ADDED VALUE UNIT NATIONALS IN A NUTSHELL The National Parent Forum of Scotland Summary of Health and Food Technology National 4 3 UNITS FOOD FOR HEALTH FOOD PRODUCT DEVELOPMENT CONTEMPORARY FOOD ISSUES ADDED VALUE UNIT: HEALTH AND FOOD TECHNOLOGY ASSIGNMENT WHAT WILL MY CHILD EXPERIENCE DURING THE COURSE? • Active and independent learning through self and peer evaluations, reflecting on learning, making independent decisions • A blend of classroom approaches including practical and experiential learning; group work and peer learning • Collaborative learning: working in pairs, small groups or larger groups to prepare food products and meals or to research food issues • Space for personalisation and choice: learners could choose which food products to develop and which techniques to use; learners can choose how they respond to the brief in the Added Value Unit (Assignment) • Applying learning • Embedding literacy and numeracy skills: weighing and measuring; estimation; communicating; reflecting and reviewing; researching and presenting information; using technology. ASSESSMENT • To gain National 4, learners must pass all Units • Units are assessed as pass or fail by the school/centre (following SQA external quality assurance to meet national standards) • Unit assessment (or ‘evidence of learning’) could be presented in a variety of ways such as verbal or written feedback, written reports, completion of pro formas, responses, observational checklists, photographic or video evidence. A portfolio of work may be prepared • The Added Value Unit (Assignment) will require learners to produce a food product in response to a brief. National 4 progresses onto National 5 HEALTH & FOOD TECHNOLOGY HEALTH & WELLBEING NATIONAL 4 What skills will my child develop? • knowledge of the relationships between health, food and nutrition • the ability to produce food products which meet individual needs in straightforward contexts • practical food preparation skills and techniques using appropriate tools and equipment • knowledge of the functional properties of food • knowledge of consumer food issues, choices and rights • knowledge of technological developments in food • the ability to prepare food safely and hygienically • organisational skills in planning, preparing and reflecting on food products and processes • problem-solving for straightforward health, food, nutrition and consumer needs • the ability to produce food products which meet individual needs in straightforward contexts