Google Classrooms

Google classroom codes

S1

1M – hipmikq

1D – frkkzu5

1K – w7vvmqi

1B – nkgjhk2

1P – asp4oqu

1F – fcdm7yx

1R – 5qmsfxn

S2

2H – udrjbq5 – Miss Houston

2H – glulpve – Mrs Lynch

2G – ydruvtg – Mrs Lynch

 

S3

3G – ere2o3h – Miss Houston

3H – 3spdj6z – Mrs Latham

3H – cfufzua – Mrs Lynch

3G – woky5km –Mrs Lynch

S5/6

Practical Cake Craft –   egic6nv

Elementary Cooking and Food Hygiene – zihzslf

Keep Safe,
Home Economics Department

Study materials N5 Hospitality

Due to adverse weather conditions, I would recommend that N5 Hospitality students practice “command” word (explain, describe, state/identify, evaluate) questions from the National 5 Health and Food Technologies and Hospitality Intermediate 2 past paper. Links to both of these papers and National 5 question booklet (issued out to students) are below.

Question Booklet 

https://blogs.glowscotland.org.uk/er/SNHHomeEconomicsWebsite/files/2018/02/National-5-Question-book.docx 

Health and Food Technology

https://www.sqa.org.uk/pastpapers/findpastpaper.htm?subject=Health+and+Food+Technology&level=N5 

Intermediate 2 – Hospitality

https://www.sqa.org.uk/pastpapers/findpastpaper.htm?subject=Hospitality+Practical+Cookery&level=Int2

  • Students can find practice recipes below in order to help them prepare for their prelim exams.

Choux Towers 
https://blogs.glowscotland.org.uk/er/SNHHomeEconomicsWebsite/files/2019/10/Choux-towers.docx

Italian Meatballs 
https://blogs.glowscotland.org.uk/er/SNHHomeEconomicsWebsite/files/2019/10/Italian-Meatballs.docx

 

S1 Hospitality & Textiles Timeline 2017-2018

S1 are on a rotation with various subjects, they will attend Home Economics for two 6 week blocks.

In food the students will  cover a range of food preparation skills and develop practical skills.

In textiles the students will develop practical sewing skills and will create a wall hanging.

The link below will give you the timeline for the year.

https://blogs.glowscotland.org.uk/er/SNHHomeEconomicsWebsite/files/2017/11/S1-time-line-2017-18.docx