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 2016-17 HERE

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
  • chicken and broccoli bake
  • lemony roast chicken couscous
  • Easter cupcakes
  • Eton mess
  • Healthy Eating Week recipes

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

  • take personal responsibility for their work
  • 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 2016-17 HERE

 The Year 9 Home economics curriculum develops the pupil’s knowledge and understanding of:
  • handling food to avoid food poisoning from Campylobacter and from barbecued food
  • handling food to avoid food poisoning from Campylobacter and from barbecued food
  • principles of healthy eating using advice from the Food Standards Agency
  • sugar in the diet – links with tooth decay and weight gain
  • reading food labels
  • fairtrade
  • 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
  • Christmas pavlova
  • pasta recipe
  • fair-trade banana bread
  • Easter cookies
  • chow mein
  • soda bread
  • Masterchef competition
  • barbecue chicken drumsticks and salads

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

  • take personal responsibility for their work
  • 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, separate egg whites and yolks
  • 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 2016-17 HERE

 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
     

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:

  • Dips and pitta crisp
  • vegetable kebabs
  • salmon and chickpea salad
  • prawn or ham linguine
  • apple strudel
  • Practical Examination – pupil recipe choice
  • victoria sandwich
  • paella
  • pancakes
  • budget meal – pupil recipe choice
  • wok stars – design a stir-fry
  • Easter cookery
  • healthy eating week – pupil recipe choice

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

  • take personal responsibility for their wor
  • 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

 

 

GCSE

GCSE Home Economics


Awarding body CCEA

GCSE Home Economics builds on the skills (including practical skills) already developed in Key Stage 3. Pupils complete the following three units over the two year course.

Unit 1: Diet And Health and Consumer Awareness (40%)
Pupils study the following topics and then complete a 1 hour 30 minute 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.

1           Consumer Awareness Topics
Money Matters; Wiser Buyer; Being an Effective Consumer; What Influences Shopping?

2           Diet and Health Topics
What’s in Food; Ages and Stages; What’s on the Plate; What’s on the Label; Dietary Disorders; Special Diets; The Facts behind the Issues; Keeping Food Safe.

 

Unit 2: Diet and Health Controlled Assessment (40%)

Pupils complete a practical cookery task. The task selected at Sullivan Upper for 2016 is as follows:

 

One of the ‘8 Tips for Eating Well’ (Food Standards Agency) is to eat lots of fruit and vegetables.

  1. Plan a range of dishes that reflect the advice.
  2. Prepare and make the range of dishes chosen.
  3. Evaluate all aspects of the task.

Unit 3: Consumer Awareness Controlled Assessment (20%)
Pupils research a consumer issue and write it up in a 3,000 word report. The issue selected at Sullivan Upper for 2016 is as follows:

Examine the impact of ethical and environmental issues on food choices.

  1. Identify the issues related to the title and choose one for further research.
  2. Research the chosen issue using secondary sources.
  3. Plan and carry out a primary investigation related to the title.
  4. Draw conclusions and evaluate all aspects of the task.

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

GCE

GCE Home Economics


Awarding body CCEA
To complete the Advanced Level course, pupils study 4 modules – two in year 13 (AS) and two in year 14 (A2).

AS
AS 1 Nutrition for Optimal Health (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; Micro-minerals; NSP; Water; Nutritional Considerations across the Lifespan,
Dietary Reference Values (DRVs) for nutrients and

Estimated Average Requirements (EARs) for energy

AS 2 Priority Health Issues (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.

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.