Welcome to the Food Technology Department

Food Technology - its contribution to the overall curriculum

Food Technology forms part of a common course; it contributes to the technological mode.

The principal aim of the Food Technology Department is to develop and promote skills of independence and confidence in the areas of food preparation, life choices and product design.  Pupils’ experience in Food Technology will also develop an awareness of the differing needs of individuals in the wider sense: assisting in their preparation for living independently and for taking responsibility for others.

Accomodation : The department has two very well equipped Food Technology rooms, each with an additional classroom area, and a teaching classroom.

Staffing :

Principal Teacher Mrs Morag MacKinnon

Part Time Teacher Ms Jan Kerr

Full Time Teacher Mrs Lynda Emslie

Classroom Technician Ms Jane Milliken 

S1&2 Food Technology
In Oban High School the time allocation for pupils is 1x55 minute period per week in First Year. Second Year pupils receive 2x55 minutes per week throughout the session.
	Providing this secure base in life skills during S1 and S2 is crucial for those pupils who will not take this subject beyond second year.  For those pupils who wish to continue in the subject the S1-2 course has proved itself to be an excellent basis for further studies in one of two areas: Standard Grade Home Economics   Hospitality
S3/S4 Food Technology
Food Technology divides into two separate routes, Home Economics or Hospitality. You may opt to study one or both of these, depending on the aspects of the First and Second Year course you particularly enjoyed!

 

Hospitality - Practical Cookery
	Intermediate 1 “Hospitality develops skills of self reliance and can also prepare pupils for a career in the hospitality, food product development and food industries.  It promotes a wide range of practical and organizational skills while providing training to a professional standard in Food Hygiene, as required by the Food Safety Act.”
Intermediate 2 “This varied and highly practical course provides pupils with a more advanced professional training in food preparation by incorporating three units of:  Practical Cookery, Healthy eating and Foods of the World.”

Higher – Health & Food Technology

This course develops management skills and develops effective use of resources. Students who follow this challenging course will develop awareness of the properties of foods; advance their knowledge and understanding of nutrition; gain experience of product development through technological application.