Curriculum

Key Stage 3

Three Key Concepts:

1. Healthy Eating – Exploring Healthy Eating provides opportunities to develop understanding required in the choice, planning, storage, preparation, cooking and serving of food.

2. Home and Family Life – provides opportunities to understand the importance of the family as a caring unit.

3. Independent Living – Provides opportunities to understand the importance of becoming discerning consumers and effective managers of resources.

Benefits to Learners

Opportunities

• To develop practical skills in the safe and hygienic, healthy and creative use of foods to plan, prepare and cook and serve a range of meals.
• To develop practical skills in the safe use of a range of utensils and appliances in the preparation, cooking and serving of a variety of dishes.
• Investigate the impact of storage, preparation and cooking on food.
• Explore ways to achieve a healthy diet.
• Explore strategies to manage family scenarios.
• Investigate changing needs of family members.
• Explore roles and responsibilities of family members.
• Investigate a range of factors that influence consumer choices and decisions.
• Investigate consumer rights, responsibilities and support available

Practical Dishes include: Breakfast, Pizza, Risotto, Spaghetti Bolognaise, Fruit Crumble, Lasagne, Chicken Curry, Mexican Burritos, Shepherds Pie, Soup, Fruit Scones, Sweet and Sour Chicken, Queen cakes, Bread, Halloween, Christmas and Easter

Celebratory Cookery.

GCSE

Course content is divided into three sections:

Unit 1: Diet and Health and Consumer Awareness

40% weighting available Summer only

1 hour 30mins, includes short-answer, structured extended writing questions

Unit 2: Diet and Health, controlled assessment. 25hours

40% weighting available January and Summer

Unit 3: Consumer Awareness, controlled assessment, 20hrs

20% weighting, available January and Summer

• This course allows students to progress from KS3 through to A Level Home Economics and other related courses.

Practical activities involve developing skills gained at KS3.

Starters: soups, stuffed vegetables

Main dishes: Quiche Lorraine, Curry, Meat/fish/chicken dishes.

Vegetable dishes: Vegetables au gratin, Stir Fry, Lasagne, Wedges

Desserts: Fruit flan, French Apple Tart, Cheese cake

Benefits to learners

Helps develop:

• Knowledge, understanding and skills required for Home Economics.
• Knowledge and understanding of human needs within a multicultural society and of relevant technological and scientific developments.
• A critical and analytical approach to decision making and problem solving in relation to subject content.
• The ability to examine issues that affect the quality of human life, including an appreciation of diversity.
• The ability to evaluate choices and decisions, to develop as informed and discerning consumers.

Child Development Revised

Unit 1: Parenthood, pregnancy and childbirth

1 hour, includes short-answered, structured and extended writing questions.

20% weighting, Summer only

Unit 2: Child Development (0 – 5years)

1 hour, includes short-answered, structured and extended writing questions.

20% weighting, Summer only.

Unit 3: Controlled assessment investigation task   25hours

40% weighting, January and Summer.

Unit 4: Controlled assessment short task               15 hours

20% weighting, January and Summer.

This course aims to encourage an understanding of pregnancy, the responsibilities of being a parent and the overall needs of young children and emphasises the importance of a healthy lifestyle.

It gives students opportunities to apply their knowledge and understanding through a variety of contexts.

Students have an opportunity to carry out practical activities such as preparing and cooking meals for expecting mother, children and families, sterilize and make-up bottles, change nappies, bath and clothe baby.

Students also develop ICT skills and use the “Virtual Real Baby”.

What Can I Do with a Qualification in Home Economics?

Related Careers

• Environmental health officer
• Home Economist
• Catering
• Hotel management
• Retail management
• Hospitality
• Food management
• Consumer adviser
• Education/teaching
• Nutritionist
• Dietician
• Market researcher
• Nurse
• Trading standards officer
• Health promotion officer

Related Courses

• Environmental health
• Consumer studies
• Marketing
• Food production
• Food technology
• Food science
• Food management & supply
• Hotel and catering
• Leisure and tourism
• Health promotion
• Nutrition
• Dietetics
• Social work
• Hospitality
• Nursing

Department Staff

Mrs M Tate HOD

Mrs B Fegan
Miss G O’Neill
Mrs L McConville
Technician: Mrs C McDonnell