3 S5/6 Prelims Conclude
4 Careers Convention
8 Parent Council Meeting
10 Feast of St John Ogilvie
11 S3 Parents' Evening
18 Health Focus Group
S1 Choice Evening
19 Feast of St Joseph
25 Jubilee Concert
Feast of Annunciation
26 Issue S4/5/6 Interim Report 2
29 Holy Week Services
- The Week Ahead
- S4 Pathways Booklet
- S5 Pathways Booklet
- Vocational Prospectus
- Catholic Education Week
- Summer School Cambridge
- Burns Supper Programme
- Weekly Prayers
- Summer School - St Andrews
- Summer School - Oxford
- Jobs Fair
- Parent Newsletter Dec/Jan
- PSHE Newsletter
- 2010 Rome Trip
- Ethnic Minorities Meeting
- Calendar of Events 09/10
- Supported Study 2010
- S5/6 Prelim Schedule 2010
- Glasgow University Admissions Information
- S4 Prelim Schedule 2010
- Information on Influenza H1N1
- Public Performance Report
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To be updated
Timelines
Departmental Aims
Information to Follow
Staff
Miss Camilla Drennan
Mrs Marie Lamb, PTC
Mrs Catherine Lynch
Course Content
Health & Food Technology
The Health and Food Technology courses aim to develop candidates' personal effectiveness in using and managing resources in the context of Health and Food Technology, and adding a range of challenging experiences relating to the food industry. These experiences will enhance their future opportunity for further study or employment.
Health and Food Technology involves the study of knowledge and the development of a range of skills and abilities:
in planning and making a range of food products to meet a specified need
in showing imagination and creativity in the preparation and production of food to an appropriate standard
in evaluating both process and product
The study of Health and Food Technology enables candidates to focus on properties of food, and on ways in which these properties can be manipulated when manufacturers design and make food products. Specialist craft skills and management skills are fundamental to Health and Food Technology. The craft skills include the process and manipulative skills concerned with:
food preparation
food production
and are used to illustrate understanding of meal planning for a range of situations and needs. Management skills are those required for the effective use of time and resources in the production of products and systems. Importantly, these skills also include the ability to work effectively, both independently and as a member or leader of a team. These skills enable candidates to participate effectively in technological activities.
Hospitality
Practical Cookery
The Hospitality course in Practical Cookery has been designed primarily as a 'hands on' practical course and aims to provide the development of techniques and skills required for food production appropriate to domestic and hospitality situations.
This course will enable candidates to:
develop their practical cooking skills
further develop their skills in the use of culinary equipment
amend and adapt recipes
practise their numeric skills through food costing
develop an awareness of international cuisine
The benefit of achieving this course award is best summed up as follows:
the practical nature of all the units contained within the course provides the development of craft and practical skills
the recommended integrated approach within and across units provides an insight to working within the food production section of the hospitality industry with many processes happening simultaneously
the course encourages the development of research and information seeking skills and then puts the results gained into practice
the course helps to develop numeric, communication and planning skills