Aims

Staff


Mrs S M Whelan (Head of Department)
Mrs S M Dalzell (Part-time)
Mrs R V Campbell (Part-Time) (Temporary)
Miss C Thomson

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


Download the Year 8 Recipe Book 2017-18 HERE

Home Economics Curriculum Overview Year 8 2017-18

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

·      food hygiene using advice from the World Health Organisation

·      principles of healthy eating using advice from the Food Standards Agency

·      diet related disorders such as anaemia and osteoporosis

·      eating as a family

·      selling techniques

·      consumer organisations

 

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

·      think about their food choices and eating habits

·      justify their food choices in relation to their health

·      value eating together as a family

·      appreciate the work of consumer organisations

·      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:                                        

·      flat bread pizza

·      wheaten bread

·      fruit crumble

·      vegetable and sausage skewers

·      Christmas truffles

·      Bolognaise sauce

·      chicken and broccoli bake

·      lemony roast chicken couscous

·      Easter cupcakes

·      mini breakfast frittatas

  

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

·      prepare fruit and vegetables

·      cut, slice and grate food

·      mix, shape and assemble ingredients

·      bake, grill, fry, simmer

·      decorate and garnish dishes

·      clear away and wash up

  

Year 9


Download the Year 9 Recipe Book 2017-18 HERE

Home Economics Curriculum Year 9 2017-18


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

·        dental caries

·        principles of healthy eating using advice from the Food Standards Agency

·        sugar in the diet

·        reading food labels

·        fairtrade

·        handling food to avoid food poisoning from Campylobacter and from barbecued food

·        consumer protection – Consumer Rights Act 2015

·        consumer protection – how to complain effectively in person, on the phone and in writing


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 health, ethics and the environment

·        protect themselves when returning goods and complaining about faulty goods

·        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:

·        grilled chicken and salsa

·        quesadillas with guacamole

·        apple puffs

·        salmon en papillote

·        chocolate chip cookies

·        pasta recipe

·        fair-trade banana bread

·        chow mein

·        soda bread

·        Masterchef competition

·        barbecue chicken drumsticks and salads

·        fruity fondue


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 text based recipe

·        weigh and measure food

·        prepare fruit and vegetables

·        cut, slice and grate food

·        whisk and cream ingredients

·        drain liquid

·        bake, grill, stir fry, simmer/boil

·        decorate and garnish dishes

·        clear away and wash up thoroughly paying attention to detail

 

Year 10


Download the Year 10 Recipe Book 2017-18 HERE

Home Economics Curriculum Year 10 2017-18 

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

·        the role of food in our lives, handling food creatively, higher level food handling skills

·        principles of nutrition – functions and sources of key nutrients needed by an adolescent

·        the role of diet and lifestyle factors in the management of coronary heart disease

·        ethical/environmental issues associated with special diets – vegetarian

·        financial capability – responsible borrowing

·        consumer awareness – protect yourself when shopping online

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

·        give and justify nutritional advice in a range of contexts

·        apply their financial capability and understanding to solve financial problems

·        investigate how consumers are influenced by ethical/environmental issues when shopping

·        protect themselves when shopping on line

·        communicate effectively in oral, visual and written format

·        acquire and develop ICT skills

·        apply their knowledge and understanding in written tasks

·        revise, learn and prepare for examinations

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

·          vegetable kebabs

·          prawn linguine

·          apple strudel

·          Practical Examination – pupil recipe choice

·          victoria sandwich

·          salmon with chickpea salad

·          stir fry

·          pancakes

·          Jaffa loaf cake

·          paella

·          budget meal – pupil recipe choice

·          Mexican breakfast omelette

·          fruity fondue

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

·        learn ways to manage their time

·        make changes to recipes by swapping the main ingredients

·        weigh and measure food by eye

·        cut foods safely into fine pieces

·        crush and grind ingredients

·        mix shape and assemble ingredients

·        bake, grill, stir fry, simmer//boil, roast

·        decorate and garnish dishes

·        clear away and wash up efficiently and thoroughly paying attention to detail

 

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. It was co-written by a Sullivan Upper Home Economics teacher - Miss Thomson:

 

  • 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, DARD, 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

Years 8-10


Pupils prepare ingredients for practical cookery as homework every other week. They complete short written or learning tasks every other week and complete a longer formal written or practical assessment once a month.

Years 11-12


Pupils complete a task each week, this can be preparation for practical cookery, reading, learning, writing up of controlled assessment tasks.Pupils complete a formal written or practical assessment approximately once a month.

Years 13-14


Year 13
Pupils complete classwork, read, make notes, research, learn each week.They complete a past paper question approximately every other week.

Year 14

Pupils complete classwork, read, make notes, research, learn each week.They complete a past paper question approximately every other week.