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1005, 2022
Author Archives: Hamish Budge
2004, 2022
Publications
S4-S6 Options Choices Forms – 2022-2023 (1) Parent Council (1) Miscellaneous (18) S2/S3 – Option Choice Forms – 2022-2023 (3)
2004, 2022
Technical
Introduction to the Technical Department Unlike other departments Technical houses several different subjects under one roof. Engineering Skills for Work Engineering Science Design and Manufacture Practical Woodwork Practical Metalwork These subjects are the provided from 4th year onwards and a Broad General Education is provided from S1-S3 and an Auto-Engineering Elective is available to take during S2. S1 The first year Technical course is based on introducing pupils to a variety
2004, 2022
Sciences
Introduction to the Department The aim of the science faculty is to provide teaching and learning of the highest quality, in a challenging, stimulating and safe environment. The science faculty consists of the Biology, Chemistry and Physics departments. As well as providing science courses in S1 and S2, the science faculty offers courses from S3 to S6 at National 4, National 5, Intermediate 2, Higher and Advanced Higher grades. Chemistry
2004, 2022
Physical Education
Introduction to the Department We are concerned with education of the physical and education through the physical. We attempt to do this by engaging our pupils in rewarding, interesting and enjoyable physical activities. We believe sport/physical activity enhances the quality of life for all ages and that is our prime purpose. We are fortunate to have excellent facilities with access to an all-weather floodlit synthetic pitch , fitness gym, games
2004, 2022
Music
Courses Offered in the Department S1 and S2 classes are arranged in practical sized sets of no more than twenty. S1 attend one period of music per week. S2 have 2 periods of music in two terms alternating with Art. Pupils participate in three elements: Performing, Inventing and Listening Performing: Progressive courses in keyboard, drum-kit and guitar in S1 and bass guitar in S2. There are also opportunities to perform
2004, 2022
Modern Studies
Introduction to the Department Modern Studies deals with political, social and international issues in the contemporary world. All S1 & S2 students study Modern Studies. The subject is taught through Gaelic for Gaelic Medium students in S1-4. S5 & 6 students have the option of studying Higher Modern Studies. Courses Offered in the Department S1&S2 Modern Studies S3 Nuadh-eòlas (Modern Studies) Gaelic Version S3 Nuadh-eòlas (Modern Studies) English Version S3
2004, 2022
Modern Languages
Introduction to the Department All pupils entering S1 are given the choice of studying either French or Latin. In S1–S3 all pupils follow the Broad General Education, in S4–S6 the department offers courses at National 3, National 4, National 5, Higher and Advanced Higher. Courses are offered in French, Spanish, Latin and Classical Studies. The department offers regular trips abroad – this year pupils are going on an exchange visit to France and there
2004, 2022
Mathematics
S1 -S3 Course Overview S2 Maths Pupil Questionnaire S1 Curriculum for Excellence Scheme of Work (Word 1997-2003 format file) S2 Curriculum for Excellence Scheme of Work (Word 1997-2003 format file) Course Download Numeracy Guide Booklet (PDF download, 1MB) National 4 Course Overview For further information on the National 4 Maths course please follow the link http://www.sqa.org.uk/sqa/47417.html National 5 Course Overview For further information on the National 5 Maths course please follow the link http://www.sqa.org.uk/sqa/45752.html Higher
2004, 2022
Home Economics
Introduction to the Department The aim of Home Economics Department is to provide pupils with invaluable life skills, through the acquisition of knowledge, practical experience and technological activity. Pupils learn to: be discerning consumers considering dietary goals when choosing food apply nutritional knowledge to plan balanced meals create a variety of textile items through practising a wide range of sewing techniques produce a wide range of dishes through development of food
