S4 Home Economics

S3/S4 Hospitality Practical Cookery (National 4 and 5)
S3/S4 Health and Food Technology (National 4 and 5)
S3/S4 Life Skills Development (Personal Development Award Acc3, National 4 and 5)

Hospitality - Practical Cookery (National 4 and 5)

This course is practical and its main aim is to develop pupil’s cookery skills by producing a range of dishes.

The skills, knowledge and understanding which will be covered in this Course include:

• Identifying food preparation equipment and their uses
• Food preparation techniques: blend, whisk etc
• Cookery processes: baking, stir frying etc
• Categories of ingredients: herbs and spices, dry ingredients etc
• Understanding ingredients: effect on health, storage, seasonality
• Planning, cooking, finishing and serving meals
• Evaluating dishes
• Working safely and hygienically

All Course Units follow similar Outcomes but differ in the degree of difficulty and complexity

National 4 - National 5
Unit: Cookery Skills, Processes and Techniques
Unit: Understanding and Using Ingredients
Unit: Organisational Skills for Cooking

Added Value Unit:
Producing a simple two course meal for four people. (Choosing a dish to complement a given dish)
Course Assessment:
Practical activity 2hr 30min.
Plan, prepare and present a three course meal for four people to a given brief.

(Note: the Home Economics Department also offers Health and Food Technology in the G Option. You should therefore discuss your options fully with your guidance teacher and Mrs Wishart to find the most appropriate course for you)

Health and Food Technology

Pupils choosing this course would have a mix of both coursework and practical cookery.

This course has five broad and inter-related aims

• Develop basic knowledge between health, nutrition and the functional properties of food.
• Make informed food, lifestyle and consumer choices.
• Develop practical skills.
• Develop safe and hygienic practices in food preparation.
• Develop organisational and technological skills to contribute to their own and others health and nutritional needs.

All HFT Course Units follow similar Outcomes but differ in the degree of difficulty and complexity

National 4 National 5
Unit: Food for Health
Relationship between foods, current dietary advice, nutrition, specialist dietary requirements.
Unit: Food Product Development
Functions of ingredients used in food products, stages of food product development.
Unit: Contemporary Food Issues
Issues which affect consumer choices: online shopping, foreign travel, budgets. Contemporary food issues including factory farming, sustainability and religious beliefs
Added Value Unit:
Health and Food Technology Portfolio (internally assessed)
Course Assessment:
Assignment, Exam 1hr 30min

(Note: the Home Economics Department also offers Hospitality- Practical Cookery in the C Option. You should therefore discuss your options fully with your guidance teacher and Mrs Wishart to find the most appropriate course for you)

Life Skills Development (Personal Development Award Acc3, National 4 and 5)

Today with the growing focus being on developing fully rounded individuals this course recognises pupil’s achievements through a variety of activities.

The course aims to help pupils become employable, contributing and independent members of society by developing transferable life skills.

The course will encourage pupils to build a range of personal, social and vocational skills such as evaluating, planning, reviewing, managing tasks, working with others and also deliver a product or service.

Through the development of these skills and abilities pupils will become reflective learners which in turn will help them build confidence and self awareness to fulfil their potential both now and in the future.

The course is delivered through 4 units:

Self Awareness
Self and Work
Self and Community
Practical Abilities

Projects may include:
• Work experience placement
• Volunteering
• Fair Trade schools group
• Enterprise company
• Fund raising event
• Organise a sporting event

The level pupils achieve depends on the amount of support they receive, their level of participation, and the complexity of their tasks.

Evidence for assessment can be generated throughout the course and retained in a pupil folio; pupils must pass all the Units to achieve the Course award.

There is no external assessment.