Home Economics is about much more than just food. It is a combination of science, nutrition, cooking, parenting skills and finance. Students learn about the connections between diet, health and independent living when making choices and managing resources.
Home Economics gives students a valuable insight into:
- What is really in the food we eat each day?
- How to plan and cook meals that are nutritious and economical.
- Choosing the best foods for the family and themselves.
- The significance of nutrition and health.
- Modern eating patterns.
Pupils are introduced to Health and Safety routines and equipment in Home Economics which allows them to work in a safe environment when preparing food. Pupils start with simple dishes in this unit and then progress to make more complex dishes. Pupils will learn how to use equipment and become confident in use of many pieces of large and small equipment.
Unit 2 studies "Where our food comes?" from. It introduces The Eat Well Plate and teaches how to satisfy dietary goals. Pupils are encouraged to make healthier food choices in Home Economics. Consumerism work in Year 8 involves food labelling, packaging and looks at the power of advertising. Pupils cook on alternate weeks making dishes like fruit smoothies, open sandwiches, soda bread pizzas, tea scones, fruit loaf, tea loaf and angel crunch.
Pupils start Year 9 looking at "How to take care of our food". It highlights the importance of hygienic practices in food preparation. This unit also explores the importance of date labelling, bacterial growth and food poisoning. Pupils will get the opportunity to prepare chicken penne pasta and pasta salad.
Unit 2 "What's the fuss about breakfast?" emphasises the importance of breakfast and introduces pupils to the study of nutrients. Pupils will make a range of breakfast dishes such as pizza pancakes, filled omelette, hot chocolate and bagels and wheaten bread etc.
Unit 3 "Food 4 Thought" makes pupils aware of the dangers of too much takeaway food and the associated problems with a diet high in fat and sugar. Pupils explore the nutritional breakdown of various fast food menus in practical. Pupils will create a range of healthy take away food options. They will then design and make their own take away meal.
Pupils complete work on becoming ethical consumers where they explore fair trade, organic foods and a large emphasis is placed on use of local produce.
Pupils start Year 10 with adaptation of recipes they make healthy sponge cakes, apple crumble and shepherd's pie. The role of convenience foods is also investigated.
Much of Year 10 focuses on the stages of the lifecycle and the physical, intellectual, emotional and social needs of each group. Pupils will study the pregnant woman, the baby, the toddler, the primary school child, the adolescent, the adult and the elderly. Each of these groups needs will be carefully considered and meals are made for each.
The vegetarian is a major topic in Year 10 where pupils will get the opportunity to cook and taste a range of vegetarian foods.
The year concludes with work on being a "Confident Consumer" which equips pupils with the knowledge of their rights as a consumer.
Year 10 pupils attend a cookery demonstration provided by the LMC. (Livestock and Meat Commission)
All pupils have the option to continue with Home Economics to GCSE level or new subjects can be chosen at this stage either GCSE Child Development or GCSE Hospitality and Catering.
GCSE Hospitality and Catering
Through studying this subject at GCSE level students will develop an understanding of the nature and diversity of the hospitality industry. They will investigate the different products and services available to customers, career opportunities in the industry, job roles and legislation governing the industry. Students will also investigate customer care and customer needs, including healthy eating and special diets. Students will explore the activities carried out by reception and accommodation departments.
Much of the GCSE course is practical based where students will plan, cost, prepare and cook meals. As a team they organise a function. They also compile a log book of all the basic practical skills they acquire.
Year 11/12 Unit 1- The Hospitality Industry- External Exam (20%)
Year 12 Unit 2- Reception and Accommodation exam based on pre- release material. External Exam (20%)
Year 11/12 Unit 3- Food and drink continuous assessment (60%) Includes:
- Log book of basic cookery skills.
- Practical Meal Assessment.
- The Function.
This course is particularly good for the student who performs better in continuous assessment.
GCSE Child Development
This GCSE course focuses on the study of physical, intellectual, emotional and social development of young children from conception to the age of 5.
Through studying the course students will gain knowledge and understanding of:
- The needs of young children.
- The roles and responsibilities of parents.
- The social and environmental issues which affect family life.
- How important it is to maintain a healthy lifestyle.
- Home Economics skills.
- Human needs in a multi cultural society.
- Relevant technological and scientific developments.
- Unit 1- Parenthood, Pregnancy and Childbirth- External Exam (20%)
- Unit 4- Short Task-controlled assessment (20%)
- Unit 2- Child Development (0-5 years) External Exam (0-5 years) (20%)
- Unit 3- Investigation task-controlled assessment (40%)
Controlled Assessment tasks will involve students planning and carrying out research and investigations where they identify issues, record relevant information, analyse and evaluate evidence and draw reasoned conclusions.
GCSE Home Economics
The GCSE course comprises of 3 compulsory units:
- Unit 1- Diet and health and Consumer Awareness.
- Unit 2- Diet and Health-controlled assessment
- Unit 3- Consumer Awareness.
Students develop the knowledge, understanding and skills necessary for providing healthy diets for family members throughout life. Pupils will study The Eat Well Plate, what's in food, food labels, the stages of the life cycle and the needs at each stage, dietary disorders, special diets and food safety and hygiene.
Pupils will develop creativity with food through a range of practical activities.
They will have opportunities to become discerning consumers and good managers of resources, shopping habits, money matters and being a wiser buyer will all be investigated.
- Unit 3 Consumer Awareness- Controlled Assessment Task. (20%)
- Unit 1- Diet and Health and Consumer Awareness. (External exam 40%)
- Unit 2 Diet and Health- Controlled Assessment Task. (40%)
Mrs A Rodgers (Head of Department)
Miss R Crooks
Mrs H Evans
Mrs S Cummings