Home Economics
Home Economics allows young people to develop essential life skills in a safe and supportive environment. A variety of items are made over the BGE course in practical food and textile lessons - allowing students to carry out a range of food preparation techniques and learn basic sewing skills. Theory lessons equip young people with a knowledge of the importance of a healthy diet and lifestyle, an understanding of where food comes from and raises awareness of contemporary food issues affecting consumers.
The Home Economics Department aims to
- equip young people with a basic knowledge and understanding of the relationship between food and health, so they are able to make informed choices.
- develop practical food preparation skills and understand the importance of following safe and hygienic practices.
- enable young people to use their creativity to create a variety of items (food/textiles) as well as encouraging them to use resources in a sustainable manner.
Broad General Education
Topics covered generally include, but may be subject to change
S1 – Ready Steady Cook
Dietary Guidelines
Textiles
S2 – Nutrients and Health
Foods of the World
Contemporary Food Issues
S3 – REHIS Elementary Food Hygiene*
REHIS Food and Health*
Factors affecting food choice
Product Development
*Both courses are certified and funded by REHIS (The Royal Environmental Health Institute of Scotland) and will provide pupils, on successful completion of the unit of work including a short test, with a nationally recognised certificate. The Elementary Food Hygiene Certificate is really useful when looking for a part time or holiday job within hospitality.
Senior Phase
At senior phase pupils have the options of studying Health & Food Technology up to Higher level, there is also the option of Practical Cookery up to National 5 level (delivered by UHI). National 4 in both courses is also available for students.
For further information, please see the subject choice booklets (Pupil Information page) and the school prospectus (School Information page)
Course Pathways
Careers
There are many careers that use Health and food technology, some of them can be found here.
Resources and Revision
Pupils are expected to have a container to take home dishes produced in class. A plastic container with a tight fitting lid eg. a washed out ice cream tub or a Roses/Quality Street type container is fine.
Aprons are supplied and are washed after every use.
Long hair should be tied back during practical lessons.
False nails and Nail varnish are not appropriate during practical lessons.
Some useful links:
Homework
During BGE, homework may take the form of research/investigation type activities, watching video clips demonstrating techniques to be used in class, as well as completion of work not completed in class.
In senior phase homework will be issued more regularly in order to consolidate learning and will involve practice in exam technique.
Beyond the Classroom
The Home Economics Department has taken part in the Future Chef Competition.
During the annual Hill to Grill project, S2 develop a venison burger as part of the final competition – this is prepared and cooked within the HE department.
A craft club runs one lunchtime per week where students can work on their own craft project (School Clubs page).
