Courses: Health and Food Technology (National 4 - Higher), Hospitality (National 4 and 5)

The purpose of these Courses is to allow learners to develop and apply practical and technological skills, knowledge and understanding to make informed food and consumer choices. The Courses use an experiential, practical and problem solving approach to learning and to develop knowledge and understanding and practical skills. The Courses use real-life situations taking account of local, cultural and media influences and technological innovations.

To find revision materials for this subject go to the Family Learning zone