Home Economics

Principal Teacher: Miss Gilland

In addition to standard S1/S2 courses, the department also offers the following courses:

Standard Grade
Intermediate 1/2 - Creative cake production
Intermediate 1/2 - Practical Cookery

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Standard Grade

Levels: Foundation, general and credit

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AIMS
The study of Home Economics provides essential lifeskills for all -
as well as vocational experiences for a wide range  of careers.  
Students will be given the opportunity to acquire knowledge
and develop practical and creative skills through the preparation
of a wide variety of foods.   Students will gain confidence in
organising, planning, evaluating and decision making.

CONTENT
This course is divided into 5 main topics and over the two years you will study the following essential areas :
Nutrition                             Advertising
Homes                               Meal planning
Design                                First aid
Healthy eating                     Budgeting
Hygiene                              Special diets
Wise Shopping                   Fabric care
Balanced diet                      Being a careful consumer
Safety                                 Food labelling
Equipment                          Additives
Technology

SKILLS
Practical skills are developed through the experiences of food preparation.   A variety of recipes are encouraged to build on skills from S1/2 and to work within time limits.   Students will have the freedom of ‘own choice’ for a practical assessment.


ASSESSMENT
Assessments in Knowledge & Understanding and Handling Information are given throughout the course providing an ongoing indication of the student’s progress and to give students practise for the final exam in May/June of S4.   This exam in worth 50% of the overall grade awarded.  
Practical Skills are continuously assessed over the two years and are worth 50% of the overall grade awarded. 
Knowledge & Understanding   
Handling Information               
Practical Skills
Continuous class exercises.-50%
Final written  examination.-50%
The ability to work independently is essential.

Intermediate 1/2 - Creative cake production

Entry requirements: See description below

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ENTRY REQUIREMENTS:
Intermediate 1 - Hospitality
Intermediate 2 - Practical Cookery
Standard Grade H. E. at General Level.
People with a keen interest in practical cookery with good General / Intermediate 1 passes in other subjects who have not been to H. E. since S2

COURSE CONTENT:Three  mandatory units. This course is very practical
Unit 1  Cake Production  - 40 hours
The student will gain the basic knowledge and skills required to make a range of cakes to an acceptable commercial standard. The range of cakes includes - Victoria Sponge, Swiss Roll, Madeira Cake, sultana cake and rich fruitcake.

Unit 2  Cake Decorating - 40 hours
The student will gain the basic knowledge of cake decorating techniques and the practical skills to prepare and use a range of finishes.
Fillings include - jam, buttercream / frosting.
Coatings include - sugarpaste, royal icing, chocolate coating.
Application techniques include - spreading, rolling, coating.
Finishing techniques include - embossing, crimping, piping.

Unit 3  Organisation of Practical Skills - 40 hours
The student will plan, requisition food, identify equipment and integrate skills to complete practical food based tasks.

METHODOLOGY
These units are predominantly practical based and are designed to be taught in an integrated way wherever possible.   Practical activities will be teacher led, demonstrations will be frequent with a step by step explanation of equipment, preparation techniques, processes and terminology.

Unit 1  -  4 outcomes to be achieved.   Outcome 1 - restricted response / short answer questions.   Outcome 2, 3 & 4 - practical exercises. 
All the range of items should be covered.

Unit 2   - 4 outcomes to be achieved.   Outcome 1 - restricted response / short answer questions. 
Outcome 2, 3 & 4 - assessed through practical activities to a set standard.

Unit 3  - 4 outcomes to be achieved.   Outcome 1 - structured worksheets / log containing evidence of preparing for task(s).   Outcome 2 - plan of work.   Outcome 3 & 4 - Practical exercises.

EXTERNAL  ASSESSMENT
The external course assessment is based on a practical assignment which will be carried out near the end of the course.   This assignment allows the candidate to demonstrate the knowledge and skills developed in the units.

PROGRESSION    -  To further education at NC level.  Employment in the Service Industry.

 

Intermediate 1/2 - Practical cookery

Entry requirements: See description below

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ENTRY REQUIREMENTS:
Intermediate 1 - Hospitality
Intermediate 2 - Practical Cookery
Standard Grade H. E. at General Level.
People with a keen interest in practical cookery with good General / Intermediate 1 passes in other subjects who have not been to H. E. since S2

COURSE CONTENT:
Three  mandatory units. This course is very practical.

Unit 1  Practical Skills for the Hospitality Industry  - 40 hours
The student will demonstrate a range of preparation techniques and cookery processes to produce a variety of dishes.

Unit 2  Foods of the World - 40 hours
The student will investigate and produce a range of traditional dishes from a specified country.

Unit 3  Food Preparation for Healthy Eating - 40 hours
The student will investigate dishes and produce a healthier version.

METHODOLOGY
These units are predominantly practical based and are designed to be taught in an integrated way wherever possible.   Practical activities will be teacher led, demonstrations will be frequent with a step by step explanation of equipment, preparation techniques, processes and terminology.

ASSESSMENT
Unit 1 - 3 outcomes to be achieved.   Outcome 1 - 3 assessed through practical exercises to a set standard. 

Unit 2  - 3 outcomes to be achieved.   Outcome 1 & 2 - produce a report on a foreign country.   Outcome 3 - produce a range of traditional dishes from chosen country.

Unit 3 - 3 outcomes to be achieved.   Outcome 1 - identify, amend and cost recipes that provide a healthier end product.   Outcome 2 - evaluate methods of cookery that enhance healthier eating.   Outcome 3 - produce a range of dishes to promote healthier eating.

To gain the award of the course, the candidate must pass all unit assessments as well as the practical assignment which will be assessed internally with external moderation.

PROGRESSION
To further education at NC level.  Employment in the Service Industry.