S3 Food Health and Textiles Technology (FHTT)
The S3 FHTT course has been designed to allow for smooth progression from the work covered in S1/2 through to the Level 4 outcomes and experiences. This will prepare the pupils for the transition to the senior phase. The course has been designed to develop transferable skills which will allow them to make informed decisions and further develop skills for Life, Learning and Work.
The S3 course covers the following areas:
- Diet and Health
- Safe and Hygienic Practices
- Practical Fabric
- Practical Food
- Consumer Issues
Progression Pathways in FHTT
The expectation is that the majority of pupils will follow National 5 Health and Food Technology or National 5 Hospitality depending on the pupil’s personal strengths and interests. However the courses have been designed to allow for flexible pathways to ensure the needs of all learners are met. Towards the end of the S3 course students will complete a National 4 added value unit in either HFT or Hospitality. Whilst ‘majoring’ in either of these areas in S3 will not tie pupils in to course choices in S4 they may be at a disadvantaged if they switch between pathways at the end of S3.