Home Economics: S1-3 Course Information

Overview

The aim of the course is to develop pupils’ life skills, promoting an awareness of

 good hygiene; healthy eating principles, as well as practical cooking and textile skills.

As food from practical lessons is taken home, there is an expectation that all pupils

 will bring a suitable container. Pupils are asked to contribute towards the cost of

ingredients and textiles.

 

S1 Courses

Getting Started

• - Introduction to food hygiene and safety
• - Introduction to food preparation techniques
• - Introduction to equipment
• - Introduction to cooker safety.

Know Your Nutrients

• - Looking at key nutrients and identifying their sources and functions.

Eat Like A Champ

• - Looking at the Eatwell Plate
• - Identifying different food groups
• - Investigating dietary targets.

Sewing – Cushion

• - Looking at recycling and upcycling.
• - Looking at fast fashion

Introduction to sewing techniques

 Homework

Pupils are expected to complete homework relevant to the current topic, to enhance their

understanding.

Assessment

Pupils will be assessed in the following ways;

• Most units are formally assessed using written, short answer questioning techniques.

 This will provide information about how well pupils have understood the knowledge

of the subject.

• Practical Skills are assessed continually throughout the year to measure progress.

 

S2 Courses

Food For Health

• - Dietary Goals
• - Nutrients
• - Dietary Diseases
• - Developing a healthy pasta dish

 Design  & Make Popcorn

• - Sensory analysis
• - Labelling
• - Design & make own flavoured popcorn

 Farm to Fork

• - Sustainable & Local food
• - Sustainable meat production in Scotland
• - Seeds and grains

Sewing

Developing practical textile skills.

Assessment

Pupils will be assessed in the following ways;

• Most units are formally assessed using written, short answer questioning techniques.

 This will provide information about how well pupils have understood the knowledge

of the subject.

• Practical Skills are assessed continually throughout the year to measure progress.

 

S3 Courses

The course offers pupils valuable information and skills to help build a strong basis for

 career opportunities in Health and Food for example; hospitality, health/nutrition,

 sports nutrition, food science, health promotion and product development to name a few.

REHIS

• - Hygiene
• - Pupils can achieve a certificate in Elementary Food Hygiene.

 Intro Cake decoration

• - Design & Make Christmas Cupcake

 Functional Properties of food

 Food Product Development

Develop a healthy Breakfast Product Suitable for Teenagers

 Contemporary Food Issues

• - Food Choices
• - Food Trends
• - Consumer Agencies

Assessment

Pupils will be assessed in the following ways;

• Most units are formally assessed using written, short answer questioning techniques.

 This will provide information about how well pupils have understood the knowledge

of the subject.

• Practical Skills are assessed continually throughout the year to measure progress.