S1 - S3 CfE                HOME ECONOMICS

By definition, Home Economics is a subject or class that teaches cooking, sewing and other skills that are useful in the home. The most important aspect of a Home Economics education is that students not only learn about subject matter that has relevance to their present lives, but will constantly be of use as they continue to grow. One area of Home Economics that is considered to be among the most essential is the emphasis on personal development, decision making and intrapersonal skills. These personal initiatives play an extremely large role in determining how our young people react to their changing work situations. Those who lack the ability to make effective personal decisions are more at risk for experiencing hardships in the instabilities found in the real world. Taking courses in Home Economics at school allows students to acquire the necessary decision making, social, and communications skills deemed critical for occupational success.  

In addition to the development of valuable intrapersonal skills, the Home Economics curriculum also introduces the students to a wide variety of potential career paths. Students become aware of all the career opportunities relating to each domain, as well as being taught the skills associated with them. Those who find themselves intrigued by course material may begin to consider an occupation in a related area. The Home Economics discipline has led individuals to the fields of education, nutrition, social service, and hospitality management, to name a few. It is hard to find a single subject taught in schools today that incorporates as many topics of interest as home economics, helping students to become more well-rounded individuals.

S1-3 BGE Lessons

S1:Lessons will be based on Getting to know your kitchen. They are:

Week 1: Introduction

Week 2: French bread pizza – use of oven, hygiene and safety

Week 3: Chicken noodle soup – food safety, microwave cooking, boiling/hob

Week 4: Spicy pot noodle - food preparation skills, food waste, using a kettle, food safety

Week 5: Rubbed - in mixture – accurate weighing and measuring, rubbing-in, labelling for the freezer

Week 6: Rock buns – food safety, shaping, test for readiness, portion control as this is a sweet dish.

The cost of the block of lessons will be £3.00 and should be brought as soon as possible please but must be paid by the end of week 6.

HOME ECONOMICS – BGE INFORMATION

S2: Lessons will be based on Eating Well.

Week 1: Introduction

Week 2: Rubbed–in mixture – review weighing and measuring, rubbing-in, labelling for freezer, CDA

Week 3: Apple crumble – safe use of tools, food waste, test for readiness, portion control

Week 4: Slurpy spaghetti – food preparation skills, Current dietary advice (CDA), food safety

Week 5: Pasta salad – food preparation skills, nutrition, contribution of dish to CDA

Week 6: Syrup sponge – food safety, use of electric mixer and microwave, test for readiness.

The cost of the block of lessons will be £3.00 and should be brought as soon as possible please but must be paid by the end of week 6.

S3: Lessons will be based on Cookery skills, techniques and processes

Week 1: Introduction

Week 2: Vegetable preparation – appropriate selection of tools and safe use, food waste, food safety principles, sustainability and the impact on the environment

Week 3: Vegetable soup – boiling, test for readiness, contribution of vegetables to CDA and eatwell plate, costing skills

Week 4: Smoked bacon melts – dicing vegetables, safety with oil, grilling, garnishing

Week 5: Chicken fajitas – food safety, high risk foods, slicing, stir-frying and microwaving

Week 6: Raisin drops – creaming, competency in setting and using oven, test for readiness, portion control as this is a sweet dish.

The cost of the block of lessons will be £4.00 and should be brought as soon as possible please but must be paid by the end of week 6.

By the end of S3, pupils should be able to:

  • Use equipment safely and hygienically as well as being aware of others’ safety
  • Use a broad range of food preparation techniques, cookery skills and processes when cooking
  • Modify recipes to suit their own dietary needs e.g. gluten free, vegetarian and cook predominantly savoury dishes that are based on current dietary advice
  • Understand and use good food safety practices
  • Develop an efficient clear as you go method of working
  • Apply good food safety principles when storing and reheating food.

 

Homework

Due to the brevity of the Home Economics experience we like to keep the course as practical as possible. In the unlikely event that all practical work is completed in the 45 minutes slot, there are two written sheets to evaluate learning which may come home to be completed. They cover:

  • Personal hygiene
  • Equipment

As part of their preparation for lessons, pupils are expected to provide a suitable container in which to take their food home.