This course is designed to enable pupils to make the connections between the food they eat with how it grows, when it grows, where it grows and why it grows.
They also learn about the importance of eating and growing when a crop is in season and also about reducing food miles by sourcing locally.
Reusing and recycling to reduce the carbon footprint is at the foundation of the work in the polytunnel, along with experiments with different growing mediums and investigation of organic growing alongside conventional crop production.
The course is divided into 4 subject areas which are all connected with the polytunnel as the catalyst.
- Home EconomicsThey make a variety of products using the crops that they grow in the polytunnel.
- They also learn how to preserve produce and explore a variety of recipes on how to cook with it.
- The pupils will look at seasonality and how that impacts on what we eat.
- ScienceThis will be done through practical experiments looking at seeds, bulbs and propagation.
- They will also consider farming methods of crop production in Scotland
- The pupils investigate the uses of a variety of plants and look at the plant life cycle, photosynthesis and what plants need to grow and be healthy. They connect this to the practical growing skills in the polytunnel.
- TechnologyDelivery of National 3 level Numeracy as a project
- Hands on construction of tools and equipment related to horticulture.
- PolytunnelThey learn how to care for plants, how to promote growth, environmental polytunnel care etc.
- They produce crops and plants to sell as an enterprise activity and also learn about recycling and composting to reduce the carbon footprint.
- Pupils learn to grow crops such as salads and vegetables from seed.
Qualifications on offer
- SQA Level 4 Personal Development, Practical Abilities Award
- SQA Level 3 Numeracy
The pupils also develop confidence along with practical and employability skills through a number of different activities.
They have opportunities to take part in external visits and events locally to develop an understanding of their local area and the importance of locally sourced produce.
This also supports making connections with local producers and opens up opportunities for work experience with a variety of partners.