Home Economics S3

S1 & S2

S3

Hospitality Nation 4 & 5

Health and Food Technology Higher

Health and Food Technology Advanced Higher


Pupils studying the Home Economics course in S3 have 3 periods each week. The course equips pupils with a wide range of knowledge and skills for progression onto both the Health & Food Technology and Hospitality courses available during the senior phase.

 

The topics studied during S3 include:

Food & Health – pupils will learn about diet-related health conditions and current dietary advice.

Food Technology – pupils will learn about the design features of various equipment and the functional properties of ingredients.

Food & Nutrition – pupils will learn about the functions & sources of nutrients. Food & the Community – pupils will learn about the differing nutritional needs of individuals.

Food Choices – pupils will learn the various factors that influence our decision to buy or eat foods.

Food Law – pupils will learn the basic legal rights consumers have and what agencies can help consumers.

Food Safety – pupils will learn about the causes of food poisoning and how to prevent it. Pupils may have the opportunity to gain their REHIS elementary food hygiene certificate.

 

The practical cookery lessons complement the theory work being studied and also give pupils more independence and greater choice. As pupil’s advance their skills & confidence they will begin to make two dishes during a double period. A variety of sweet and savoury dishes are cooked throughout the year including:

 

Savoury dishes include:

Lasagne

Chicken curry & rice

Spaghetti Bolognaise

Cheese & tomato quiche

Vegetable soup & melba toast

Meatballs and barbeque sauce

 

Sweet dishes include:

Fruit flan

Swiss roll

Bakewell tarts

Lemon sponge cake

Fruit cobbler & custard

Pineapple upside down cake

Pior to this lesson, pupils had been learning about the nutritional needs of toddlers and the process of weaning. Pupils then applied this knowledge when preparing their “toddler plate”. They were give a variety of ingredients and asked to prepare a plate of food suitable for a toddler.

Pior to this lesson, pupils had been learning about the nutritional needs of toddlers and the process of weaning. Pupils then applied this knowledge when preparing their “toddler plate”. They were give a variety of ingredients and asked to prepare a plate of food suitable for a toddler.

 

Pupils pay £30 (2014-15) towards the cost of the materials used in this course.