Aims

Staff


Ms C Thomson (Head of Department)
Mrs S M Dalzell (Part-time)
Mrs R V Campbell (Part-Time)
Miss K Millar
Mrs J Stewart (Technician)

Aims


  1. To provide a rich and varied curriculum that is relevant and stimulating for pupils of both genders.
  2. To encourage each pupil to aspire to academic excellence.
  3. To develop pupil knowledge and understanding of the issues associated with the subject, through practical and theoretical contexts.
  4. To develop skills of investigation, analysis, evaluation, informed decision making and problem solving.
  5. To develop skills relating to the choice, preparation and presentation of food.
  6. To promote a balanced approach to food choice and eating habits.
  7. To develop a range of personal and interpersonal skills.
  8. To encourage pupil independence and develop their ability to take responsibility for his or her own learning and work practices.
  9. To develop pupil confidence in communication across a range of media and for a variety of purposes.
  10. To provide opportunities for pupils to explore the implications for adult and working life of decisions they will take in relation to study beyond fourteen.

KS3

Home Economics at Key Stage 3 (Years 8-10) develops the pupil’s ability to make good choices about food, to develop a range of skills related to food preparation, cooking and baking and to encourage a positive and healthy relationship with food and eating.

Home Economics develops thinking skills and personal capabilities that enable students to lead effective lives as individuals and family members as well as members of the wider community. Home Economics helps pupils explore their health in a practical context, enhancing their potential to live a healthy lifestyle and make responsible choices about their diet and food.Home Economics gives pupils a sense of themselves as social beings and how they relate to one another; making them aware of the values and lifestyles that are different to their own and helping them make reasoned judgements in family relationships.Home Economics increases pupil awareness of their role as consumers in a changing economy to help them become discerning and effective when making judgements in relation to the environment and personal finances.Home Economics is part of the minimum requirement for every pupil at Key Stage 3.

 

 

Year 8

 
Year 8 Recipe Book for 2020-21 is available HERE.
 

Home Economics Curriculum Overview Year 8 2020-21

The year 8 Home Economics curriculum develops the pupil’s knowledge and understanding of:

  • Healthy Eating – The Eatwell Guide
  • Nutrients
  • Health Issues – Anaemia
  • Food Safety – Food hygiene and prevention of food poisoning
  • Food Production – Food Provenance & Production
  • Consumer Proficiency – Effective Consumer & Selling Techniques
  • Ethical Consumer
  • Resource Management – Financial Incentives, family mealtimes
  • Technical Skills – knife skills, oven management, raising agents
  • Food Science
  • Creativity and Food – Food Entrepreneurs 

The year 8 Home Economics curriculum develops the pupil’s ability to:

  • think about their food choices and eating habits
  • display appropriate food hygiene and food safety practices
  • improve their technical skills via practical work
  • justify their food choices in relation to their health
  • value eating together as a family
  • think about selling techniques used by the food industry
  • communicate effectively in oral, visual and written formats
  • acquire and develop ICT skills
  • apply their knowledge and understanding in written tasks
  • revise, learn and prepare for examinations 

The year 8 Home Economics curriculum includes the following recipes for practical cookery:

  • Sausage and vegetable kebabs
  • Fish tacos
  • Flat bread pizza
  • Christmas truffles
  • Wheaten bread
  • Apple and berry crumble
  • Crispy chicken and broccoli bake
  • Lemony chicken couscous salad
  • Breakfast frittatas
  • Easter mini cupcakes
  • Eton mess
  • Palmiers  

The year 8 recipes develop the following pupil skills and capabilities:

  • take personal responsibility for their work
  • organise and plan how to go about a task
  • learn ways to manage their time
  • read, understand and follow a recipe
  • weigh and measure food
  • develop technical skills e.g. claw and bridge hold
  • prepare fruit and vegetables
  • cut, slice and grate food
  • mix, shape and assemble ingredients
  • bake, grill, steam, simmer
  • decorate and garnish dishes
  • clear away and wash up  

 

Year 9

 
Year 9 Recipe Book for 2020-21 is available HERE.
 
 

Home Economics Curriculum Year 9 2020-21

The Year 9 Home economics curriculum develops the pupil’s knowledge and understanding of:

  • Healthy Eating – The 8 Tips for Eating Well, Recipe Modification
  • Nutrients
  • Health Issues – Hydration, Dental caries
  • Food Safety – Food hygiene rating scheme
  • Food Production – Primary processing
  • Consumer Proficiency – Consumer Rights Act 2015
  • Ethical Consumer – Fairtrade
  • Resource Management – Food labelling
  • Technical Skills – Knife skills, oven management, food preparation skills
  • Food Science
  • Creativity and Food – Pasta, Masterchef Competition

The Year 9 Home economics curriculum develops the pupil’s ability to:

  • think about their food choices and eating habits
  • justify their food choices in relation to healthy eating advice
  • justify their personal opinion on ethical and environmental issues
  • protect themselves when returning goods and complaining about faulty goods
  • explain the link between sugar and dental caries
  • consider the viewpoints of others and establish their own viewpoint
  • communicate effectively in oral, visual and written formats
  • acquire and develop ICT skills
  • apply their knowledge and understanding in written tasks
  • revise, learn and prepare for examinations

The Year 9 Home Economics curriculum includes the following recipes for practical cookery:

  • Bolognese
  • Salmon en papillote
  • Soda bread
  • Quesadillas
  • Caesar salad
  • Pasta pesto (*nut free)
  • Chicken chow Mein
  • Fairtrade banana bread
  • Apple puffs
  • Chocolate chip cookies
  • Lemon and berry tarts
  • Masterchef competition

The Year 9 recipes develop the following pupil skills and capabilities:

  • take personal responsibility for their work
  • organise and plan how to go about a task and manage their time
  • read, understand and follow a recipe
  • weigh and measure food
  • develop technical skills
  • prepare fruit and vegetables
  • cut, slice and grate food
  • bake, grill, stir fry, simmer/boil
  • extend knowledge of ingredients
  • be more creative with food
  • decorate and garnish dishes
  • clear away and wash up thoroughly paying attention to detail

 

Year 10

 
Year 10 Recipe Book for 2020-21 is available HERE.

Home Economics Curriculum Year 10 2020-21 

The Year 10 Home economics curriculum develops the pupil’s knowledge and understanding of:

  • Healthy Eating – Mediterranean diet, Recipe analysis
  • Nutrients – Adolescent nutritional needs
  • Heath Issues – CVD
  • Food Safety – Environmental health practitioner
  • Food Production – Secondary processing
  • Consumer Proficiency – Online shopping
  • Ethical Consumer – Eating sustainably
  • Resource Management – Strategies to reduce food waste
  • Technical Skills – Knife skills, oven management, cooking methods
  • Food Science –
  • Creativity & Food – Sensory evaluation

The Year 10 Home economics curriculum develops the pupil’s ability to:

  • give and justify nutritional advice in a range of contexts
  • analyse nutritional data
  • develop their understanding of CVD
  • outline the work of the EHP
  • apply their understanding to eating sustainably
  • investigate strategies to reduce food waste
  • identify the diet and lifestyle benefits associated with the Mediterranean diet
  • communicate effectively in oral, visual and written format
  • acquire and develop literacy and numeracy skills
  • apply their knowledge and understanding in written tasks
  • organise their research findings in a logical sequence to share and explain to others
  • revise, learn and prepare for examinations
  • review their progress, set and review targets for improvement
  • work with increasing independence and take responsibility for their learning

The Year 10 Home economics curriculum includes the following recipes for practical cookery:

  • Curry in a hurry
  • Paella style rice
  • Mediterranean Bread
  • Pizza tart
  • Salmon & chickpea salad
  • Linguine
  • Wok stars stir fry
  • Blueberry pancakes
  • Apple strudel
  • Victoria sandwich
  • Banoffee cheesecake
  • Pitta crisps and dip

The Year 10 recipes develop the following pupil skills and capabilities:

  • take personal responsibility for their work
  • organise and plan how to go about a task
  • maintain a safe and hygienic food preparation area
  • learn ways to manage their time
  • make changes to recipes by adapting ingredients
  • weigh and measure food accurately
  • safe knife skills e.g. bridge hold and claw grip
  • prepare ingredients correctly e.g. following recipe or ‘how to’ video clips or verbal instructions
  • extend their awareness of a range of cooking methods
  • demonstrate oven management skills
  • decorate, garnish and present dishes creatively
  • clear away and wash up efficiently and thoroughly paying attention to hygiene and food safety

 

GCSE

GCSE Food and Nutrition

Awarding body CCEA

GCSE Food and Nutrition builds on the skills (including practical skills) developed in Key Stage 3 Home Economics. Pupils complete the following two components over the two year course.

Component 1: Food and Nutrition (50%)
Pupils study the following topics and then complete a 2 hour examination at the end of year 12. A text book is available to support this unit. 

 

  • Food provenance, processing and production

  • Current government dietary guidelines

  • Energy, macronutrients, micronutrients, fibre, water

  • Nutritional and dietary needs for groups of people including sports people, vegetarians and vegans, those with allergies and intolerances

  • Planning and developing menus for the groups of people listed above

  • Dietary and lifestyle factors that may contribute to obesity, heart disease, diabetes, osteoporosis, dental caries, anaemia

  • Being an effective consumer when shopping for food

  • Food safety

 Unit 2: Practical Food and Nutrition (50%)

 Through the two year course pupils develop their food preparation, cooking and presentation skills.

 

These skills are assessed through a controlled assessment task issued by CCEA on 1September in Year 12. The task involves the following:

 

  • Research and viewpoints on the task

  • Choosing and justifying the menu chosen for the task

  • Planning and cooking the menu

  • Pupil evaluation of choice of menu and final results

Please refer to the Subject Choice for GCSE Information Booklet for further information on full course details and criteria for entry.

GCE

GCE Nutrition and Food Science

 Awarding Body: CCEA 

To complete the advanced level course pupils study four modules - two in Year 13 (AS) and two modules in Year 14 (A2). 

AS

AS 1 Principles of Nutrition (50% of AS award; 20% of A2 award)
Pupils study the following topics and then complete a 1hour 30 minute examination at the end of year 13:

Protein; Fat; Carbohydrate; Vitamins; Minerals; Fibre; Water; Nutrition through Life, Dietary Reference Values (DRVs) for nutrients and
Estimated Average Requirements (EARs) for energy 

AS 2 Diet, Lifestyle and Health (50% of AS award; 20% of A2 award)
Pupils study the following topics and then complete a 1hour 30minute examination at the end of year 13:

Eating Patterns, Energy and Energy Balance, Diet and Cardiovascular Disease; Diet and Obesity; Diet and Cancer; Diet and Diabetes; Alcohol and Health, Physical Activity and Health.

 

A2 

A2 1 Option B: Food Safety and Quality 

Pupils study the following topics and then complete a 2 hour 30minute examination at the end of year 14: 

Food Safety as defined by WHO; Food Safety through the Food Chain; Work of FSA, DAERA, EFSA; Environmental Health Practitioner; Microbiological Contamination of Food; Chemical Contamination of Food; Food Additives; Allergens in Food; EC Regulations relating to Food Safety 


Please refer to the Subject Choice for AS/A Level Information Booklet for further information on full course details and criteria for entry.
 


Homework

KS3


Pupils have homework every week, either written/learning tasks or preparing for practical cookery. Progress is monitored via monthly assessments (homework, written work or practical work) and formal written winter/summer examinations.

 

GCSE


Pupils have homework every week, either written/learning tasks, preparing for practical cookery, reading or research. Progress is monitored monthly using unit tests or practical assessments and formal written winter/summer examinations. In Year 12 pupils are expected to make weekly progress writing up their Controlled Assessment.


GCE
 


Pupils complete classwork, past paper questions, read, research and learn each week. Progress is monitored monthly using unit tests, assessed extended response questions and formal written winter examinations. At A2 pupils are expected to make weekly progress writing up their Research Project.



 

 

 

Contact us

Sullivan Upper School
Belfast Road
HOLYWOOD
BT18 9EP