Home Economics

Our Vision

The aim of the Home Economics department is that students will develop a keen interest in food, its preparation and how food choices can impact overall health both now and in the future. We hope that students will enjoy being creative with food during preparation.

Staff

Mrs A Morrison (Head of Department)

Miss J Purvis

Mrs R Roberts

Mrs C Van Der Schyff

Mrs S Patton (Technician)

Key Stage 3

All students in Strangford College study Home Economics for 2 periods per week. There is a balance between theory and practical cookery lessons which help to develop many life skills that will be used beyond the classroom.

Year Group	Topics Covered	Examples of Food practical Lessons
Year 8	Introduction to Home Economics Safety and Hygiene in relation to food preparation Basic First Aid Making Healthy choices	Soda Bread Pizza Apple crumble Red pepper and tomato soup Pasta Bake BBQ Chicken and Rice Raspberry Ruffles
Year 9	What is in our food to include food labelling, fat and sugar in the diet. Recipe Modification Food Storage / technology Family life - making choices Budgeting	Herby chicken cous-cous Chicken and Chorizo paella Apple sponge Xmas Flapjacks Spaghetti Bolognaise Snowballs
Year 10	What influences food choice Nutrition throughout the life cycle with a focus on teenage diets Impact of convenience foods on health Food safety including food poisoning Consumer issues including paying for goods and services	Sweet Chilli and Chicken Pasta Chow Mein Chicken Curry and Rice Swiss Roll Mini Quiche Sweet and sour chicken Malteaser squares

Key Stage 4

The department offers three courses at this level:

GCSE Food and Nutrition

This course focuses on the science behind food. Topics studied include food provenance, food safety, food processing and production. Nutrition and health is a big focus of this course. Students will also develop practical skills in food preparation, cooking and presentation. The course is assessed through an external exam and once piece of coursework.

GCSE Child Development

This courses focuses on the development of the child from conception through to school age. We consider various stages of development, childhood safety, choosing equipment as well as children’s health and diet. The course is assessed through two examinations and one piece of controlled assessment. It is a very useful course for those who wish to pursue a career working with children.

Occupational Studies Info Occupational studies is offered at level 2. This is a more vocational course that gives students the opportunity to demonstrate their learning through the development of skills. The course covers two main areas - contemporary cuisine and baking and patisserie. Both areas have a focus on food hygiene and personal hygiene standards for food handlers. Patisserie and Baking Students learn the basic baking principles required by pastry chefs. Students practical work focuses on preparing cooking and finishing bread, scones, cakes, biscuits and pastry products to reflect current trends. Students provide photographic evidence of food produced as well as reviewing their performance Contemporary Cuisine Students focus on the basic skills involved in producing starters, main courses and desserts. The aim of this module is to produce dishes that reflect foods in season and that meet current trends. Healthy alternatives that meet the nutritional needs of people are also explored in this unit. All students who complete Occupational Studies will also take the Basic Food Hygiene Qualification as this is required by all who work in the food industry

Key Stage 5

CCEA A Level Health and Social Care

Students complete six units of work over two years which contributes to the final grade. Units include promoting quality care, communication in health and social care settings, health and well- being, health promotion, providing services and understanding human behaviour. The course is assessed through a mixture of external exams and coursework.

Educational Trips and Visits

The Home Economics department have enjoyed demonstrations from the LMC and Dairy Council. We have also joined with SERC to explore the issues of Hospitality and keeping up with current food trends.

The department also enjoys visiting speakers related to Health and Social Care – midwives / health promotion experts to bring real life examples to areas of study.

We strive to enter local cookery competitions as well as running a House “Bake Off” in school.