Department of Food Technology

Food Technology is housed in its own fully equipped building on the Lower School site.  Food is part of everybody’s life and in Food Studies students learn how to make it, the nutrients contained in it and how to choose a healthy balanced diet.  At all ages and stages of the Food Curriculum sustainability, local produce and many food cultures are considered, along with the most up to date developments in the Food Industry so students can make informed food choices now and in the future.  

Lower School

In Lower 4 the students learn about food hygiene and safety, sensory testing and simple nutrition linked to healthy eating. Practical skills are developed over the year by making lots of different foods using a wide range of techniques and processes.

Upper School

Upper 4 in Food Technology continues to encourage the students to be confident and independent with lessons planned to increase their practical knowledge and skills.  These skills will be invaluable when they eventually leave home and need to make meals for themselves.  New product development is carried out through design tasks where the girls will develop and make their own food products.  The new foods go through sensory testing and evaluation so that the girls can appreciate how the Food Industry evolves new products for market launch. 

Lower and Upper 5 follow the  GCSE Food Preparation and Nutrition course from OCR. This course equips students with the knowledge, understanding and skills to be able to feed themselves and others better. Students develop practical cookery skills and techniques as they explore the underlying principles of food science, nutrition, food traditions and food safety. 

Sixth Form can opt for the SQA Higher course in Health and Food Technology. The three areas studied are Contemporary Food Issues, Food Product Development and Food for Health.  The final examination consists of a question paper and a coursework assignment each worth 50% of the final grade. 

The Food Technology department host a Good Food Club and Hot Chefs for the Lower School pupils and competitive events including the ‘Lunchtime Challenge’ which is judged by external experts.

Teaching Staff

Sally Allison

PGDE Home Economics, BA Art History

Helen Hubbard

MSc Gastronomy
PGCE Food Technology and Resistant Materials
BA Hons Hospitality and Business
HND Professional Culinary Arts

All our teachers are registered with the GTCS (General Teaching Council for Scotland) and they all hold a post graduate teaching qualification (usually PGCE or PGDE) if their degree is not in education.