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Staff

• Ms A. Gristwood
• Miss S. MacLeod
• Miss J. Milliken (PT)

Aims

• Home Economics aims to develop practical skills, and an awareness of hygiene and safety

• Pupils acquire organisational, problem solving and co-operative skills

• Healthy eating and nutrition are important aspects of our work

• Origins of foodstuffs and developing food products feature in our courses

Courses

S1

S1 are taught Home Economics for half the session. Each lesson has a theme with related practical work

Three Units:-

‘Scary Stuff’ - Hygiene, Food handling, Food Poisoning and safety.

‘Techno Food’ - Where our food comes from and developing food products

‘Pit Stop’ - Making healthy choices with food

S2

S2 are taught Home Economics throughout the year
Units involve:

• Nutrition
• Design and Make tasks
• Consumer
• Dietary targets
• Vegetarians
• International Cookery/Food and Religion

S3/4 Standard Grade

Knowledge includes:-

Nutrition, Dietary Targets, Food labelling, Food Safety, Home Safety, Consumer labelling, Laws and Rights, Needs of Differing Groups, Design and choosing equipment and fabric items, and Managing expenditure.
50% of assessment is for practical work, involving skills, organisation and a practical assignment.

S3/4 ‘Health and Food Technology’ Access 3

This course is mainly practical work. Each unit has practical assessments and short answer written assessments. There is no final examination at Access 3.
Units of the courses are:

• Food Preparation Techniques: an introduction
• Cookery Processes: an introduction
• Food Preparation for Healthy Eating
• Organisation of Practical Skills
• Food Hygiene for the Hospitality Industry (optional)

S3/4 ‘Hospitality’ Intermediate 1

This course is very practical. Each unit has practical assessments and short written assessments. There is a final practical examination.
Units of the course are:-

• Food Preparation Techniques: and introduction
• Cookery Processes: an introduction
• Organisation of Practical Skills
• Food Hygiene for the Hospitality Industry

S5/6 ‘Hospitality’ Intermediate 2

This is also a very practical course with a final practical examination.
Units are:

• Food Preparation for Healthy Eating
• Foods of the World
• Practical Cookery Skills for the Hospitality Industry

S5/6 ‘Health and Food Technology Intermediate 2 and Higher

These courses include:
Nutrition, Food preparation, Market Research, Product Development, Food Production, Diet and health, Changing Social Trends, Food Poisoning, Product comparisons and Analysis Manufactured food products.

Int 2 Units

Management of Practical Activites

Product Development

Higher Units

Resource Management (double unit)

Consumer Studies

Competitions

'Ready Steady Cook'

S2 class event, competing for school house points.
All S2 pupils design their own recipe given set ingredients.
A winner from each class competes in a ‘Grand Final’ judged by a local chef.

After-School Clubs

‘Smart Cooking’

2 x 8 week blocks for S1 pupils
Practical cookery to develop practical skills and healthy eating habits.

Make a Meal

Throughout the session many pupils help in the preparation of food for school events.