Health & Food Technology

Home Economics

Teacher : Mrs B Hughson

Home Economics aims to prepare pupils for everyday life through the acquisition of life skills.

In the 21st century, members of our society have to meet accelerating changes in their traditional roles and relationships, family structures, patterns of employment and the pressure of Consumerism. Home Economics can focus on home and family as a major unit in our social structure.

All pupils have the opportunity to study Home Economics, which has a particular contribution to make towards dispelling outmoded values and inflexible attitudes to roles and responsibilities.

Home Economics provides a context in which young people can learn, practice and accumulate a variety of useful practical skills as well as the opportunity to develop in all 4 capacities of Curriculum for Excellence

Higher Level Home Economics Courses are accepted as a University Entrance qualification.

Home Economics is useful in a wide variety of Careers including Nursing and Care, Teaching (both Primary and Secondary), Merchant Navy, Catering and Hospitality, Tourism Industry, Air Cabin Crew, Butchery, Bakers, Retail Management, Interior and Textile Design, Childcare.

S1 and S2

All pupils in Secondary 1 and 2 study Home Economics. In a 33 period school week, 2 periods are allocated to Home Economics (or H.E.) each week, for each class.

S1 and 2 follow a Course common to all Shetland schools, which aims to meet Curriculum for Excellence outcomes and experiences in both Technology and Health & Wellbeing. Pupils will learn about Health and Safety Issues, Hand and Machine Sewing, use of the Cooker, Healthy Eating, Nutrition, Technology and Consumerism.

Pupils will be involved in both practical and written tasks, working individually and in small groups. They will also undertake Design Briefs and be involved in interdisciplinary projects.

S3 and S4

Every pupil has the opportunity to study Health & Food Technology.

The National Qualification Course follows guidelines and assessments as prescribed by the SQA, and
includes topics such as Nutrition, Healthy Eating, Food Product Development and Contemporary Food Issues.

Learning Experiences:

Food for Health – Pupils will study the relationship between food, current dietary advice and their effect on health. Pupils will apply this knowledge in the preparation of food products to meet individual dietary and health needs.

Food Product Development – Pupils will, through practical cookery, develop their understanding of the range of functional properties of ingredients and how they are used in food production.

Contemporary Food Issues – Pupils will investigate contemporary food issues which influence the consumers’ choice of food, and consider how they are applied when cooking food.

Pupils will be involved in the following types of tasks: Investigations; Group Work; Individual Work; Discussion; Completion of Written Tasks of varying lengths; Preparing Individual and Group Presentations.

Pupils will also develop a range of numeracy and literacy skills and learn about various aspects of Health and Well-being.

The Course is assessed internally throughout S3 (at CfE level 4) and S4, where National 4 pupils will sit 3 unit assessments, as well as an added value assignment. At National 5, pupils are assessed by means of a 60 mark written exam and a 60 mark Assignment both of which are marked by the SQA.

Useful web links: cooking