Health and Wellbeing Home Economics
| Welcome to Home Economics |
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What is Home Economics? When we hear the term, ‘Home Economics’ most of us think about cooking and food. Home Economics is about much more than food however. Home Economics combines aspects of science, nutrition, cooking, parenting skills and finance. Students learn about the inter-relationships between diet, health, family, home and choice and the management of resources. Home Economics gives students a valuable insight into:
In the department our aim is to equip young people with skills and knowledge, which will encourage good health and a positive attitude to food throughout life. We provide scope for developing skills, knowledge, understanding and attributes through creative, practical and work-related activities. We develop skills that are recognized as being important for success in the world of work and are essential to being a responsible citizen and a confident individual. The skills and knowledge covered also offer an excellent platform for a range of careers and further study.
What do we study in Home Economics? During their time in the department pupils will study a selection of the following topics in Health & Food lessons
In Fashion & Fabric lessons pupils will learn about
Home Economics in S1 In S1, all pupils come to the department once a week. Pupils will usually do theory one week and practical work the next. During the course of the year pupils will learn to work in the kitchen in a safe and hygienic manner. Pupils will also undertake two Design and Make projects one in Fabric and one in Food in their HPA classes. There is a charge for each practical lesson and pupils are expected to bring a suitable container to all practical food lessons in which to take their food home. They will also be expected to make a contribution to the cost of any textiles work produced.
Home Economics in S2 In S2, pupils come to the department once a week. Pupils will usually do theory one week and practical work the next. In S2 pupils study Current Dietary Advice and investigate how food labeling can help them make informed decisions about what they buy and eat. There is a charge for each practical lesson and pupils are expected to bring a tub to all practical food lessons. For more information on healthy eating why not visit: Standard Grade Home Economics - in S3 & S4 The Standard Grade course is divided normally into two lessons of theory and one lesson of practical work each week. Pupils will develop their practical skills and plan and carry out a variety of practical assignments. There is a charge for each dish made each practical lesson and pupils are expected to bring a suitable container to all practical food lessons. Standard Grade - Units of study
In S3 pupils will be expected to complete a practical assessment before the end of term 1. They will also need to complete an S3 practical and written examination before the Easter holidays. Towards the end of S3, pupils will complete a practice coursework assignment. This will give them additional confidence and skills when asked to complete their final assignment in the first term of S4. In S4 pupils will have two prelim examinations – a theory paper and a practical exam. S5 & 6 Courses Intermediate 1 Health & Food Technology This is a practical course designed for those who have a genuine interest in cookery and may be interested in a career in the hospitality industry. Pupils will be in the department four times a week for theory and practical lessons. There is a charge for each practical dish produced and pupils are expected to bring suitable containers to each practical lesson.
Intermediate 2 and Higher Health & Food Technology The Higher course is recommended to those who have a Standard Grade Home Economics at Credit level pass for Knowledge and Understanding and/ or Credit level English Intermediate 2 Home Economics is recommended for those with a Standard Grade Home Economics at General level pass for Knowledge and Understanding and/ or General level English. These courses are designed for those who have an interest in nutrition, health and food. Higher Health & Food Technology: The course comprises two mandatory units: Health & Food Technology; Resource Management Intermediate 2 Health & Food Technology: Health & Food Technology: Management of Practical Activities Health & Food Technology: New Product Development This Higher and Intermediate 2 courses gives candidates the opportunity to develop knowledge and understanding about a range of physical and social needs relating to individuals, families and community groups. Both of these courses are assessed by a written examination paper and an externally assessed project. The course aims to foster positive attitudes towards caring for others, by providing experiences for candidates to address needs through problem solving. These experiences will enhance their future opportunities for further study, employment and the contribution they are able to make to society.
Advanced Higher
The department also offers Advanced Higher Health & Food Technology. This is open to pupils who have studied Higher Health and Food Technology. Introducing Advanced Higher Home Economics Advanced Higher is SQA’s highest level of National Course. It is very demanding. Advanced Higher extends students’ knowledge and skills beyond Higher. Students will face new academic and personal challenges, requiring them to develop their knowledge and abilities, and to think and work independently – skills required for further education and the world of work. The Advanced Higher Health and Food Technology Course builds on the knowledge and skills developed in Higher Health and Food Technology. It aims to build upon and extend students’ technological capabilities, specialist knowledge and understanding of health and food technology in a way that recognises problem solving, independent study and objective thinking as essential skills.
The Course develops and extends students’ knowledge and understanding of the factors which influence the choices and decisions made by individuals, families and society. It is made up of two mandatory Units:
• Health and Food Technology: Resource Management • Health and Food Technology: Practical Research and Dissertation To the gain the award of the Course, candidates must pass the Unit assessments as well as the external assessment. External assessment consists of a 2 hour and 20 minute question paper and a dissertation. The dissertation will be on either a research project or an industrial placement and will total 100 marks. The question paper tests the students’ ability to select and apply knowledge to a range of complex problems or situations and to make critical appraisals and reasoned decisions, which involve using skills of analysis and evaluation.
Intermediate 1 Fashion and Textiles Technology This is a practical based course which is assessed through practical work and a written project. This is an excellent stepping stone for pupils who want to go onto Intermediate 2 or Higher Fabric & Fashion. It will help develop your skills in problem solving, designing and making textile items and evaluation.
The three units undertaken are: Developing craft skills Practical Skills Design and Make Pupils will be required to make a contribution to the textile items they produce. Examples of items made could include; cushions, table mats, aprons, soft toys and simple garments e.g. pajamas, shorts, etc. Intermediate 2 & Higher Fashion and Textiles Technology The Higher course is recommended to those who have a Standard Grade Home Economics at Credit level pass for Knowledge and Understanding and/ or Credit level English. It is also desirable for pupils to have studied Art at Standard Grade. Intermediate 2 Home Economics is recommended for those with a Standard Grade Home Economics at General level pass for Knowledge and Understanding and/ or General level English. It is also desirable for pupils to have studied Art at Standard Grade. These courses are designed for those who have an interest in Design, Textiles, Fashion and Art. The Higher course comprises two mandatory units: Fashion & Textiles Technology: Resource Management The Intermediate 2 course comprises of three units: Fashion & Textiles Technology: Management of Practical Activities Fashion & Textiles Technology: Resource Management Both of these courses are assessed by a written examination paper and an externally assessed project. Health Day This event is held for S1 at the end of May. All S1 pupils have an opportunity to take part in small group activities in sport, health and food. The department is involved in running practical food activities where pupils get the chance to prepare and taste dishes. We often are lucky enough to have trained chefs carry out food demonstrations which often involve the pupils – who in turn then have the chance to try the items made! Rotary Chef Competition The Rotary Chef competition Hermitage Academy school heat winner in 2008-9 was Ben Gibson who was in S3. Ben went on to win the regional finals which were also held at the Academy. He was then selected to represent the West coast of Scotland in the North of the UK heats in Whitby. Ben has since had the opportunity to work along side local chefs at Lodge on the Loch where he has learnt many new skills. He has just completed his work experience with the chefs at Babcock. This year’s school heat will take place on 27th October – Good Luck to all those taking part!
Visitors to the Department At Hermitage we try to offer pupils a wide arrange of experiences. For example we have welcomed visitors from the Junk Food & Lowdown Workshops hoping to show pupils what EXACTLY goes into some of our favourite fast foods and then showing them healthier ways to make popular products like pizza and burgers!
So what actually goes into economy burgers? A bit of beef heart…… Some salt, additives and beef mince….then it gets pulped and formed into the burger we know and love!
Why not opt for a healthier alternative of a bread based pizza – home made…so you know what is going into it! A tomato base, cheese and lots of vegetables!
Pupils were also given the chance to visualize what happens to our bodies when we eat too much fat and salt. We also had a chef visit us form Clydebank college to show the Intermediate 1 Health & Food Technology class how to add a bit of flair to their cooking! He showed us how to produce garnishes and how to decorate a chocolate cake. We have also taken our Intermediate 1 Health & Food Technology pupils to Lodge on the Loch to look behind the scenes and find out about the different job opportunities in the leisure and tourism industry. Pupils and staff had a behind the scenes tour of the hotel and its facilities.
Other visitors include: Speakers from the Vegan Society A Food Technologist who spoke to pupils about New Product Development Demonstrations from the Quality Meat Service
In May 2010 we hope to host the Cooking Bus
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