Home Economics & Hospitality

The Home Economics department is run by Mrs Nicol.

In the BGE, students study Home Economics and cover a range of topics that will prepare them for studying either Hospitality or Health and Food Technology in the Senior Phase. Hospitality: Practical Cookery can be offered at National 4 (level 4 - 24 SCQF credit points) or 5 (SCQF: level 5 - 24 SCQF credit points), Health and Food Technology can be offered at National 5 (level 5 - 24 SCQF credit points) or Higher level (SCQF: level 6 - 24 SCQF credit points) .

BGE

In S2 we will cover some of following topic:

  • Safety and hygiene
  • Equipment types and uses
  • How to use the cooker safely
  • Weighing and Measuring
  • Sewing
  • Nutrition
  • Scottish Dietary Targets
  • Cooking methods
  • Diet related diseases
  • Consumer studies
  • Individual dietary requirements

In S3 we will cover:

  • Introduction to food preparations
  • Cookery processes
  • Food hygiene
  • Christmas Cakes
  • Functional properties of ingredients
  • Nutrition
  • Organisational skills in practical cookery
  • Young Chef Competition

Websites that may help students with revision in the BGE include: BBC Bitesize for Home Economics , Food a Fact of Life . YouTube and Pinterest can also be useful throughout the BGE for inspiration and guidance.

Senior Phase - Hospitality and Health & Food Technology

 

HOSPITALITY - this term we are offering Hospitality.

Practical Cookery at National 4 level consists of three different units and at the end, an Added Value Unit. National 5 students also follow the same units, without the unit assessments. The three units are:

  • Cookery Skills, Techniques and Processes
  • Organisational Skills for Cooking
  • Understanding and Using Ingredients

National 5 students also have to sit three SQA examinations in order to obtain the National 5 award. The first exam is a preparation exam - time plan, service details and equipment requisition. The second exam is the practical exam, in which SQA set a three course meal for students to prepare and cook under timed conditions. Lastly, the third exam is a written paper based on costing and knowledge and understanding of the course as a whole.

HEALTH AND FOOD TECHNOLOGY - We hope to offer this subject on a rotational basis with Hospitality, therefore this subject is not on the curriclum for this academic year.

Higher/National 5

Content 

Learners analyse the relationships between health, food and nutrition, and plan, make and evaluate food products to a range of dietary and lifestyle needs. This course also addresses contemporary issues affecting food and nutrition, including ethical and moral considerations, sustainability of sources, food production and development, and their effects on consumer choices. The course is made up of three units: 

Food for Health 

The general aim of this Unit is to develop learners’ knowledge, understanding and skills to enable them to analyse the relationship between health, food and nutrition. Learners will also analyse dietary needs for individuals at various stages of life and explain current dietary advice. Through practical activities, the learner will produce and evaluate food products which meet individual needs. 

Food Product Development 

The general aim of this Unit is to allow learners to develop knowledge and understanding of the functional properties of ingredients in food and their use in developing food products. Learners will develop an understanding of the stages involved in developing a food product. Through a problem-solving approach, learners will produce food products to meet a range of consumer needs. They will also apply knowledge and understanding of safe and hygienic food practices and techniques. 

Contemporary Food Issues 

In this Unit, learners will investigate a range of contemporary food issues. They will analyse how these issues influence decisions taken by consumers when making food choices. 

Assessment 

Pupils will be assessed through a combination of an assignment (60 marks worth 50% of final grade) and a question paper (60 marks worth 50% of final grade). This question papers will give learners an opportunity to demonstrate the following knowledge, understanding and skills: 

  • Analysing the relationship between health, food and nutrition 

  • Understanding the practical application of the functional properties of food 

  • Analysing a range of contemporary issues influencing food choice 

Pupils will also be assessed through class assessments and regularly homework. 

Websites that may help students with revision in the Senior Phase include: National 4 Hospitality Bite Size , National 5 Hospitality Bite Size , Food a Fact of Life , National 5 SQA Past Papers Hospitality , National 4 Health and Food Technology , National 5 Health and Food Technology ,  National 5 and Higher Health and Food Tech Past Papers SQA

Click to Download Practical Cookery Unit 1 Recipes [docx 116KB] Click to Download
Click to Download Technologies BGE planner [docx 33KB] Click to Download
Click to Download Recipe book National 4 and 5 Exemplar [pub 493KB] Click to Download
Click to Download Recipe Booklet S1 - 3 (1) [pdf 3MB] Click to Download