Home Economics

Staff:  Mrs A Martin (HoD), Mrs K Patton, Mrs R Finlay, Mrs U Smyth
 Miss K Larkin (Technician) 

Aims

The vision of the department is to nurture and support all pupils, equipping them with the knowledge, understanding and practical skills they need to develop both academically and personally. We aim to empower pupils to make informed and positive choices that will benefit their health, wellbeing and everyday lives, both now and in the future.

Through Home Economics, we aim to develop pupils’ interest, confidence and independence in relation to food, from making informed choices when shopping to developing practical skills in food preparation and cooking.

A strong emphasis is placed on health and wellbeing, encouraging pupils to take responsibility for their own health and to understand how their choices can also influence the health and wellbeing of others.

Key Stage 3

In Key stage 3 all pupils study Home Economics. This is covered in a double period every week.  Within this pupils have the opportunity to take part in regular practical cookery work.

There are three main areas of study

• Healthy Eating
• Home and Family Life
• Independent Living

Pupils will complete these tasks through a variety of tasks and project work.

Some of the topics covered are

Year 8

• What is Home Economics
• Hygiene and safety in the Home Economics room and at home
• Equipment
• Healthy Eating
• Family Life
• Shopping

Year 9

• Design your own packaging
• Food Poisoning
• Eatwell Guide
• Nutritional needs of teenager
• Diet related disorders
• Family Life
• Budgeting & Consumer Legislation

Year 10

• Nutrients
• Nutrition throughout the life stages
• P.I.E.S
• Dietary related disorders
• Food allergies
• Ethical issues - fairtrade & organic food
• Vegetarianism
• Independent Living

Key Stage 4

Level 2 Occupational Studies – Hospitality

 Patisserie and Baking & Contemporary Cuisine

The CCEA Level 2 Occupational Studies qualification provides pupils with an exciting opportunity to develop practical skills, knowledge and understanding within the areas of food, catering and hospitality.

The course has a strong practical focus and is particularly suited to pupils who enjoy learning through practical activities. Pupils develop a range of transferable and employability skills while gaining valuable experience that can support progression to further education, training or employment within the hospitality and catering industry.

Throughout the course, pupils complete practical assessments alongside portfolio-based work. This may include class activities, practical assessments, research tasks, evaluations and reflections on their own performance and skill development.

Patisserie and Baking (50% Coursework)

This unit introduces pupils to the knowledge, skills and techniques associated with patisserie and baking and provides opportunities to develop confidence and independence in the kitchen.

Pupils will develop their understanding of:

• Food hygiene and safety within a professional kitchen
• Health and safety procedures
• Safe and effective use of equipment
• Healthy eating and nutrition
• Environmental considerations within the catering industry
• Careers and employment opportunities within hospitality and catering
• Presentation, finishing and decorative techniques
• Evaluating their own practical performance and identifying areas for improvement

Pupils will have opportunities to prepare and produce a variety of baked products, which may include breads, scones, cakes, biscuits and pastry products.

Contemporary Cuisine (50% Coursework)

The Contemporary Cuisine unit allows pupils to further develop their food preparation, cooking and presentation skills while gaining an understanding of working within the catering and hospitality industry.

Pupils will develop knowledge and understanding of:

• Food safety and personal hygiene
• Health and safety within the kitchen
• Safe and effective use of kitchen equipment
• Food preparation and cooking techniques
• Presentation and finishing skills
• Environmental considerations within the catering industry
• Career opportunities within hospitality, catering and related industries
• Planning, preparing and evaluating a range of dishes

Pupils will prepare a variety of dishes and develop the practical skills required to produce starters, main courses and desserts to a high standard.

The course provides an excellent foundation for pupils considering further study, training or employment within areas such as hospitality, catering, professional cookery, bakery, patisserie, food production and other related industries.

Level 2 Occupational Studies Childcare (CCEA)

This course is fully internally assessed which focuses on providing care for babies and young children in terms of their care, development and learning needs.

Level 2 Occupational Studies - Childcare

The unit develops pupils' knowledge and practical skills in meeting babies' physical care needs. The content includes:

• Role of the childcare worker and careers working with babies and young children.
• Hygiene needs of babies, including bathing/top-and-tail care, nappy changing and care of skin, teeth and feet.
• Prevention of cross-infection and safe hygienic working practices.
• Waste disposal, including the environmental implications associated with caring for babies.
• Baby clothing and products – selecting appropriate clothing, footwear and care products.
• Feeding babies, including sterilising feeding equipment and preparing formula feeds.
• Healthy eating and nutrition for babies/young children.
• Safe sleeping and putting a baby to bed safely, including creating a safe sleeping environment.
• Health and safety when carrying out baby-care activities.
• Evaluation of practical performance – pupils review how successfully they completed their practical tasks

 The Play Environment (50% Coursework)

This unit focuses much more on children's play, learning and development and how a childcare worker can provide an appropriate play environment. Pupils learn about:

• The importance of play in children's development.
• How play supports different areas of child development.
• Selecting and providing age-appropriate play activities.
• Planning and designing games for children.
• Creating play resources using different materials, including recycled materials.
• Books, stories and rhymes and their role in children's learning.
• Creating an appropriate book corner/reading environment.
• Producing visual aids, such as puppets, to encourage talking and listening.
• Planning and organising activities that encourage children's participation.
• Considering health and safety within the play environment.
• Reviewing and evaluating the effectiveness of activities and resources.

Progression Pathways

This course provides a solid foundation for progression to other accredited courses such as:
•Level 3 Early Years Education and Care
•Level 3 Diploma in Child-Care
•NCFE CACHE Level 3 Certificate/Diploma in Childcare

Career Opportunities

You should consider this course if you are interested in working in Child-Care in roles such as:
•Classroom Assistant
•Practitioner in day nurseries
•Pre-school worker