Home Economics

Departments

Personnel

Mrs C. McIlvenny (Head of Department)
Miss L.Clarke
Miss E.Lynch
Mrs L.Daly

Mrs S. Boyle (Technician)

Introduction / Welcome

Welcome to our Home Economics Department. We offer a variety of subjects within our department from KS3 to GCSE with the potential to grow at A Level. Home Economics offers a vast learning experience for all pupils and the opportunity to develop a wide range of skills.

Department Aims

● Stimulate and sustain an interest and enjoyment of the subject

● Develop the skills associated with home economics activities;

● Develop knowledge and understanding of current nutritional advice and apply this within the context of diet and lifestyle of family members;

● Increase knowledge and understanding of human needs, the interdependence of individuals and groups, and the influence of social, cultural, economic and environmental factors;

● Increase awareness of the implications for home economics of rapid technological change, advances in scientific knowledge and to develop the ability to respond effectively;

● Foster a critical and analytical approach to decision making and problem solving;

● Develop the knowledge and skills required for the effective and safe organisation and management of resources.

Skills developed with Home Economics

● Reading

● Collaborating

● Measuring

● Delegating

● Communicating

● Problem solving

● Creating

Curriculum Details

Key stage 3

Throughout Year 8-10 we cover a variety of topics reflected within the NI Curriculum as outlined below:

● Kitchen Safety and Hygiene

● Food Safety

● Eatwell Guide

● Sugar

● Family Life

● Fruits and Vegetables

● Stages of the Lifecycle

● Veganuary

● Ethical Issues Around Food

● Foods around the world

● Diet Related Disorders

● Food Allergies and Intolerances

● Food Labelling

● Money Management: Meal Planning

● Consumerism

Key stage 4

At GCSE we offer three subjects: Food and Nutrition, Child Development and Occupational Studies

Food and Nutrition

GCSE Food and Nutrition is a linear course assessed on two components:

Component 1: External Exam (50%)

Component 2: Controlled Assessment Task (50%)

Food and Nutrition allows students to develop knowledge, understanding and skills relating to the:

● Nutritional content of foods;

● Nutritional and dietary needs of specific groups and how to cater for them;

● Health issues associated with dietary and lifestyle choices;

● Factors affecting how we buy food, what we buy and what we waste;

● Importance of food safety;

● Preparation of food, cooking and presentation of dishes.

Child Development

Throughout the 2 years’ pupils will study and be assessed on 3 units. Unit 1 and 2 are exam units and Unit 3 is a research task. This is an enjoyable subject and particularly suitable for pupils interested in pursuing a career within health & social care such as midwifery, social worker, nursing and early year’s leader.

Year 11: Unit 1: External Exam: Parenthood, Pregnancy and the New-Born Baby (30%)

Year 12: Unit 2: External Exam The Development of the Child (0-5 years) (30%)

Year 12: Unit 3: Controlled Assessment Task (40%)

Child Development enables students to develop knowledge, understanding and skills relating to:

● Family, pregnancy and the responsibilities of being a parent;

● Birth and caring for a newborn baby;

● Diet and lifestyle choices and their impact;

● The dietary and developmental needs of young children;

● The health and well-being of young children.

Occupational Studies

This is a vocational subject offered within Home Economics for pupils who have a keen interest in cooking and the catering industry. This is a coursework based subject where pupils develop their knowledge and skills through practical activities, evaluating their performance and showcasing evidence of their work through two portfolios. Portfolios consist of research tasks within the Hospitality Industry, hygiene and safety, development of practical skills, assessment of practical skills and evaluation of performance.

Year 11 Portfolio Unit: Patisserie and Baking

This unit focuses on the basic baking principles of a pastry chef where pupils will learn about the functions of different ingredients and use this knowledge to prepare and bake a variety of:

● Bread and scones

● Cakes and biscuits

● Pastry Products

Year 12 Portfolio Unit: Contemporary Cuisine

This unit focuses on basic cooking skills chefs in the catering industry when preparing and cooking a range of starters, main courses and desserts.

During the two year course pupils will be provided with the opportunity to speak with different professionals from the catering industry and they will also be involved in planning a catering event to showcase their skills.

Extra-Curricular

Within our department we offer a range of extra-curricular activities and opportunities:

· Prepare and serve food for school events i.e. Afternoon Tea Party, STEM Business Lunch, Educational Minister Visit

· Encourage pupils to enter Springboard Futurechef Competition

· Afterschool cookery sessions across all year groups

· Afterschool makes and bakes sessions i.e. textiles

· Afterschool and lunch-time revision for KS4 and KS5 pupils