Food and Textile Technology at
Holy Rood RC High School
Food and Textile Technology engages pupils of all ages, interests and abilities.
In S1 to S3 pupils have the opportunity to learn all aspects of our diverse subject including, health, food and textile technology. Our Broad General Education curriculum courses are designed around impactful, experiential learning experiences and our units of work include, ‘love food – hate waste, nutrition to grow, food for thought’.
In S4 to S6 pupils choose to focus on one or more specialisms within our subject area and show progression in their knowledge and skill development by studying Natiuonal 5 and Higher courses.
Health and Food Technology course focuses on health, the influence of food and its nutritional properties, and the dietary needs of individuals. It also focuses on the application of safe, hygenic and informed practices in food preparation.
Practical Cookery Course focuses on life skills and aims to enhance pupils’ persoal effectiveness in terms of cookery ad to provide a set of skills for those who wish to progress to further study in the hospitality context.
Fashion and Textiles Course develops kowledge, understanding and skills in the technological processes of the fashion/textile industry. The course is experiential and practical, with opportunities for candidates to develop and communicate their own ideas for fashion.
Bakery offers experiential learning with a focus on introduction to bakery and breadmaking. This course is partnered with Barista Skills with an aim to promote vocational experiences.
Staff
Ms P McGinley – Curriculum Leader
Mrs S Greatorex
Mrs E Ross
Mrs J Latto
Subjects & Levels Offered
National 4 / 5 Health
& Food Technology
National courses reflect the Curriculum for Excellence values, purposes and principles. They offer flexibility, provide more time for learning, more focus on skills and applying learning, and scope for personalisation and choice.
Health and Food Technology focuses on health, the influence of food, it’s nutritional properties and the dietary needs of the individual. The course develops the skills necesary to apply safe, hygienic and informed practices in food preparation.
National 4 / 5 Fashion
and Textiles Technology
National courses reflect the Curriculum for Excellence values, purposes and principles. They offer flexibility, provide more time for learning, more focus on skills and applying learning, and scope for personalisation and choice.
Fashion and textiles course develops knowledge, understanding and skills in the technological processes of the fashion / textile industry. The course is practical, with opportunities for pupils to develop and communicate their ideas for fashion.
National 4 / 5
Practical Cookery
National courses reflect the Curriculum for Excellence values, purposes and principles. They offer flexibility, provide more time for learning, more focus on skills and applying learning, and scope for personalisation and choice.
Practical cookery course focuses on life skills and aims to enhance pupils personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to futher study in the hospitality context.
National 5 Practical
Cake Craft
National courses reflect the Curriculum for Excellence values, purposes and principles. They offer flexibility, provide more time for learning, more focus on skills and applying learning, and scope for personalisation and choice.
Practical cake craft is a practical course and experiential in nature, it develops a range of cake baking and finishing skills in hospitality-related contexts.
Higher Fashion and
Textiles Technology
National courses reflect the Curriculum for Excellence values, purposes and principles. They offer flexibility, provide more time for learning, more focus on skills and applying learning, and scope for personalisation and choice.
This course develops pupils knowledge of the properties and characteristics of textiles and textile construction techniques, design processes complex fashion / textile items.
Higher / Advanced Higher Health & Food Technology
National courses reflect the Curriculum for Excellence values, purposes and principles. They offer flexibility, provide more time for learning, more focus on skills and applying learning, and scope for personalisation and choice.
Level 4/5 Bakery alongside Barista Skills
National courses reflect the Curriculum for Excellence values, purposes and principles. They offer flexibility, provide more time for learning, more focus on skills and applying learning, and scope for personalisation and choice.
The NPA in Bakery has been designed to equip candidates with the skills required for success in current and future employment within the bakery industry or for progression to further academic qualifications.
Career Opportunities
The Food and Textile curriculum allows pupils to develop a wide range of skills and those specific skills to pursuing a career in hospitality and textile industries.
Job roles include but not limited to:
Food scientist, nutritionist, dietician, veterinary nurse, teacher, nurse, environmental health officer, air cabin crew, food photographer, cake decorator, chef, baker, catering manager, fashion designer, retail buyer, textile technologist and costume designer.