Home Economics

Departmental Staff

Head of Department: Mrs G.Byrne
Mr B.Fegan
Mrs L.McConville
Mrs F.Mackin
Technician: Mrs C McDonald

Curriculum

Key Stage 3 (Year 8,9 &10)

Three Key Concepts:

1. Healthy Eating – Exploring Healthy Eating provides opportunities to develop understanding required in the choice, planning, storage, preparation, cooking and serving of food.

2. Home and Family Life – provides opportunities to understand the importance of the family as a caring unit.

3. Independent Living – Provides opportunities to understand the importance of becoming discerning consumers and effective managers of resources.

Benefits to Learners

Opportunities

To develop practical skills in the safe and hygienic, healthy and creative use of foods to plan, prepare and cook and serve a range of meals.
To develop practical skills in the safe use of a range of utensils and appliances in the preparation, cooking and serving of a variety of dishes.
Investigate the impact of storage, preparation and cooking on food.
Explore ways to achieve a healthy diet.
Explore strategies to manage family scenarios.
Investigate changing needs of family members.
Explore roles and responsibilities of family members.
Investigate a range of factors that influence consumer choices and decisions.
Investigate consumer rights, responsibilities and support available.

Practical Dishes include: Breakfast, Pizza, Risotto, Spaghetti Bolognaise, Fruit Crumble, Lasagne, Chicken Curry, Mexican Burritos, Shepherds Pie, Soup, Fruit Scones, Sweet and Sour Chicken, Queen cakes, Bread, Halloween, Christmas and Easter Celebratory Cookery.

GCSE (Years 11 & 12)

Linear Course

Unit 1- exam	Unit 2 ControlledAssessment
Exam will be completed in the summer of year 12 50% of overall grade	Completed in in year 12 50% of overall grade Will include a practical cookery exam.

Unit 1: Examination Unit

Students will study the following topics:

Macro & Micro Nutrients
Dietary Related Diseases
Sports Nutrition
Ages and Stages
Being an effective consumer
Food Safety
Development of Practical skills.

Unit 2: Controlled Assessment

Practical Food and Nutrition
Controlled assessment: 120 marks

Students complete one task that involves the following:

Part A: Research and Viewpoints;
Part B: Justification of Choice;
Part C: Planning;
Part D: Practical Activity; and
Part E: Evaluation.

Students present the written report on the task in the required format

Teachers mark the task, and will be moderated by CCEA

This course allows students to progress from KS3 through to A Level Home Economics Food & Nutrition. Practical activities involved developing skills gained at KS 3

GCE- Home Economics Food and Nutrition

This is a two year A level course with four modules. CCEA’s GCE Home Economics focuses on the health and well-being of people in their everyday lives. The course will help enable the student to address increasingly complex challenges related to human needs and the management of resources to meet those needs.

Course Structure

Fat
Carbohydrate
Vitamins
Minerals
Trace minerals
Water and other fluids
Nutrition through life
Nutrient requirements