Learning and Teaching Resources
Allergy and Special Dietary Needs Advice


Please use the online contact form below to inform the FCT teachers about your child's allergies, food intolerances or special dietary requirements. Please ensure your child's name, class and detailed description of needs/requirements is included in the message.
Allergy and Special Dietary Needs Advice
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The Food and Consumer Technology Department comprises of two fully equpied kitchens capable of facilitating 20 chefs. Theory classes take part in lecture theatre/fabric classrooms.

The FCT Course in S1-2

Throughout S1 and S2 all pupils will experience one period a week of broad general education in the department. They will be rotating theory and practical cookery classes on a weekly basis.


 The FCT Course in S3

Pupils can choose to study hospitality in S3, developing their practical cookery skills and knowledge of the subject in preparation for the senior phase. During their weekly theory classes they learn about:

  • Dietary needs of individuals
  • Revised dietary goals for Scotland and the current dietary advice
  • Dietary diseases
  • Food product development

The FCT Course in S4-6

In the Senior phase, pupils work on courses that lead towards National Qualifications at the end of S4, S5 and S6. Currently pupils can study National 4 and 5 Hospitality: Practical Cookery during the Senior phase. They will spend 4 periods a week in the department, developing their practical cookery skills (2 periods a week) and expanding their knowledge and understanding of the subject (2 periods a week).

FCT Action Shots