From practical cookery, hygiene, practical cake craft and events planning to food technology and health and nutrition, Home Economics offers a wide and varied curriculum. The theory covered in this subject is applied and consolidated in interesting and engaging practical activities. We provide learners with the skills and knowledge useful for a wide range of jobs and careers.

Staff

A Malone
J Neilson
C Bell
C Mackenzie
E Hoggan (HE Auxillary)

Food Technology in S1, S2 & S3

During S1, S2 and S3 pupils in Home Economics get the opportunity to work through the Health and Well Being and Technology Outcomes set out by the Curriculum for Excellence.

Through practical activities, learners will develop a range of food preparation and cookery techniques and the confidence to use different equipment to make a range of dishes. They will also develop an appreciation of eating as an enjoyable experience that varies within social and cultural settings.

These courses involve a lot of practical cookery and tasting sessions for which we will require a contribution towards the cost of ingredients.

Learners will study the following:

S1 & S2

* Keeping Safe and Hygienic: Learners will develop their knowledge and understanding of safe and hygienic practices and apply these in practical activities.

* Developing Healthy Choices and Nutritional Needs: They will also develop their understanding of healthy food choices and the link between diet, nutrition and dietary diseases. They will develop the skills and knowledge to acquire lifelong healthy eating practices.

* The Journey of Food: Learners will learn to appreciate the importance of food sustainability, and explore where our food comes from.

S3

To provide learners with an introduction to the National Courses that can be offered from the department in the senior phase the S3 course is divided into three topics:

* Hospitality: learners will continue to develop their practical preparation and cookery processes as well as their organisational and evaluation skills.

* Health and Food Technology: through practical and theoretical activities learners will develop and apply their knowledge of the nutrition, healthy eating and dietary related diseases.

* Practical Cake Craft: learners will get the opportunity to design, bake and decorate a Christmas Cake.

The courses involve a lot of practical activities which will require a contribution towards the cost of ingredients.

Senior Phase

National 4 & 5 Practical Cookery

The course aims to enable pupils to:

Use a range of cookery skills, food preparation techniques and cookery processes while following recipes in a practical setting.
Select and use ingredients to produce and garnish or decorate dishes.
Develop an understanding of the characteristics of ingredients and an awareness of their sustainability.
Develop an understanding of current dietary advice relating to the use of ingredients.
Plan and produce meals and present them appropriately.
Work safely and hygienically.

Throughout pupils:

Develop transferable skills.
Develop an understanding of employment within the industry.

National 4 & 5 & Higher Health and Food Technology

The course aims to enable pupils to:

Develop knowledge and understanding of the relationships between health, food and nutrition.
Develop knowledge and understanding of the functional properties of food.
Make informed food and consumer choices.
Develop the skills to apply their knowledge in practical contexts.
Develop organisational and technological skills to make food products.
Develop and apply safe and hygienic practices in practical food preparation.
Use an experiential, practical and problem-solving approach to learning which develops knowledge and understanding and practial skills.
Use real-life situations taking account of local, cultural and media influences and technological innovations to explore food.

Skills for Work - Hospitality

This course aims to provides an introduction to the different commercial and non-commercial sectors of the hospitality industry and the types of provision they offer. Candidates will also learn about the organisational aims of hospitality establishments and the products and services they provide.

Candidates will develop vocational skills and knowledge and gain practical experience in:

- menu planning; preparing, cooking and presenting a range of foods in a professional kitchen

- serving food and drinks; undertaking reception duties and customer care

- planning, organising and running a small hospitality event.

The emphasis of this course is on the employability skills and attitudes which will help to prepare candidates for the workplace. Candidates will have the opportunity to prepare for, and take part in, a job interview.

This courses involve a lot of practical activities which will require a contribution towards the cost of ingredients.

Practical Cake Craft

The course aims to enable pupils to:

Acquire knowledge and understanding of methods of cake production.
Develop knowledge and understanding of functional properties of ingredients used in cake production.
Develop technical skills in cake baking.
Develop technical and creative skills in cake finishing.
Follow safe and hygienic working practices.
Develop their knowledge and understanding of cake design and follow trends in cake production.
Acquire and use organisational skills in the context of managing time and resources.
Develop transferable skills.
Develop an understanding of employment within the hospitality industry.

S2 Great Home Economics Takeover

Workshops which included Mocktail making, Cake Craft, Sensory sampling, Events management, food demonstrations and pastry making.

Our senior pupils from SfW did a fantastic job of catering lunch for all our external employers and successfully guiding our S2 pupils around their workshops.

Cookery Club

Pupils from S1-S2 can join the cookery club to make delicious and healthy recipes inspired by cuisines from around the world including Mexican Beef Enchiladas, Thai Green Chicken Curry, Kentucky Baked Chicken and Sweet Potato Wedges and Chicken and Chorizo Paella.

Feedback from pupils:

Kentucky Baked Chicken and Sweet Potato Wedges: ***** Loved it, it was so crispy ***** Really good