Home Economics

Welcome to the Home Economics Department in De La Salle College. We strive to create a happy, caring and creative environment where pupils and staff enjoy working together to learn new skills and develop existing skills.

Home Economics is about much more than food. It combines aspects of nutrition, cooking, relationships, consumerism and independent living. Pupils will have the opportunity to learn about the inter-relationships between diet, health and home and the management of available resources.

Each pupil will be encouraged to achieve their full potential and prepare for life and work, by learning new skills and building upon those already established in the home. In this subject, each pupil will have the opportunity to develop a range of essential life skills including critical thinking, creativity, decision making, communication, using mathematics and managing information.

Staff

Acting Head of Department: Miss C O’Neill

Subject Teachers:

Mrs O Rodgers
Mrs M McGrath
Technician
Mrs J Bennett

Subjects offered within our Department

KS3 Food and Nutrition (HE) (Years 8, 9 and 10)

Home Economics helps prepare young people for independent living. It is a practical subject that can promote and enhance the wellbeing of individuals, families and communities through understanding food choice, nutritional health, consumer issues and relationships. This subject strand aims to equip pupils with the knowledge, skills and values that will help them to make appropriate lifestyle choices.

Year 8 subjects

Hygiene and safety in the Home Economics room
Equipment
The cooker
Weighting and measuring
Exploring a recipe
Introduction to nutrients

The Eatwell guide

Year 9 subjects

Eight tips for eating well
Nutrients
Food around the world
Food labelling
Food safety
Consumerism
Budgeting

Year 10 subjects

Macronutrients and micronutrients
Nutrition through the lifestyle
Food provenance and food production
‘Special diets’ including Food allergies and intolerances, vegetarians, sports nutrition
Consumerism

Shopping options
Methods of payment
Legislation

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GCSE Food and Nutrition (CCEA)

The CCEA GCSE Home Economics: Food and Nutrition specification encourages students to develop knowledge and understanding of the science behind food.

Topics include:

Food provenance
Food processing and production
Macronutrients and micronutrients
Government nutritional guidelines
Food safety

Students develop practical skills in food preparation, cooking and presentation.

Students will learn about the nutritional content of foods and how to meet the specific nutritional and dietary needs of different groups of people. To do this, they modify recipes and plan, prepare and cook meals and dishes that reflect current government nutritional guidelines. They also study how to be an effective consumer in food choices, food safety and managing resources.

This qualification builds on the knowledge, understanding and skills developed through the Science and Technology and Learning for Life and Work Areas of Learning.

This specification is a linear qualification: students take all the assessment at the end of the course

The specification has two units:

Unit 1: Food and Nutrition
Unit 2: Practical Food and Nutrition.

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CCEA Occupational Studies level 1 & 2 Design and Creativity

This course can lead to careers within the careering/hospitality industry and can lead to courses at post-16 in a relevant subject area. Suitable for students with an interest in food, cookery and nutrition. Students need to be able to cook hygienically and conduct independent research and further reading.

The 2 main subjects covered are;

Contemporary Cuisine
Patisserie and Baking

Both of these subjects will cover basic cookery and presentation skills required by chefs in the catering industry. Learning and applying safe and hygienic working practices and the legislation behind them.

Topics include;

Hygiene
Catering career opportunities
Health and safety issues

Assessment is in the form of formal teacher observations, evaluations, structured questions, and photograph evidence.

Learners will be assessed on;

2 Starters, 2 Mains, 2 Desserts - 50%
2 Bread and Scones, 2 Cakes and Biscuits, 2 Pastry Products - 50%

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BTEC Level 3 Health & Social Care

This qualification is designed to support progression to higher education. The Pearson BTEC Level 3 National Extended Certificate in Health and Social Care aims to provide an introduction to the sector. It is for learners who are interested in learning about the health and social care.

It is equivalent in size to one A Level. It is suitable for anyone wishing to take up further study or a career in the health and social care field. It could be useful if you are intending to pursue a career in social care or healthcare, for instance as a social worker or health visitor, practice nurse or occupational therapist.

CAREER PROGRESSION

You will learn about the role of health and social care services in providing care and support to individuals with additional needs.

ASSESSMENT CRITERIA

4 Units of which 3 are Mandatory
2 Units are Internally Assessed by Centre and externally verified by Pearson.
2 Units are Externally Assessed by Pearson.

External Assessment equates to 58% of the course
Internal Assessment equates to 42% of the course
Equivalent of 1 GCE ‘A’ Level
Qualification Credit Value: a minimum of 60 credits, (360 GLH)
Pass/ Merit & Distinction can be achieved.

ENTRY REQUIREMENTS

Grade C or above in GCSE English and Maths (or equivalents).
Good written and oral communication skills to help you fulfil all aspects of the course.
The ability to complete independent research and further reading around the subject area.
A genuine interest in working in the Health and Social Care sector.
Previous study of GCSE Home Economics: Food & Nutrition and/or related work experience is an advantage.

Extra-curricular activities

Pupils will have opportunities to visit food establishments such as Tayto Factory and compete in a range of competitions including the De La Salle Bake-off and the Mount Charles Cookery Competition. Seasonally influenced Cookery Clubs enable pupils to bake in a relaxed and enjoyable atmosphere.

KS4 students annually receive a visit from the Livestock and Meat Commission who give cookery demonstrations to the pupils and provide them with extra practical skills.

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