Home Economics | De La Salle College

Home Economics
&
Health and Social Care

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 at the centre of the Northern Ireland Curriculum. It is an important STEM subject that is taught to all pupils in De La Salle in Years 8, 9 and 10.

Home Economics is a practical and academic subject that focuses on developing essential life skills related to food, nutrition, health, family life and consumer awareness.

It combines theory with hands-on learning, helping our pupils to understand how to make informed decisions about diet, budgeting, and household management.

Through cooking, nutrition studies, and problem-solving tasks, this subject prepares young males for independent living, employment, and active participation in society.

Subjects offered within our Department

KS3 Home Economics (Years 8, 9 and 10)

In Home Economics, pupils have opportunities to explore a range of topics and develop Whole Curriculum Skills and Capabilities. Pupils learn about:

Healthy Eating
Home and Family Life
Independent Living

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.

The skills, knowledge and understanding developed through studying Home Economics are important in today’s society, where:

Obesity is an increasing problem
diet-related illness is prevalent
and many people rely on ready meals

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KS4 Home Economics (Years 11 and 12)

CCEA Occupational Studies Level 2 Design and Creativity

This course can lead to careers within the catering/hospitality industry and can lead to courses at post-16 in a relevant subject area. This course is suitable for students with an interest in food, cookery and nutrition. Students need to be able to cook hygienically, conduct independent research and engage in further reading to enhance their understanding of several topics.

The 2 main units covered in Design and Creativity are:

Contemporary Cuisine (50%)
Patisserie and Baking (50%)

Work is assessed mainly through practical cookery tasks. Students will be expected to prepare, cook and finish starters, main courses and desserts across the course of the year for Contemporary Cuisine.

Students will be expected to bake breads and scones, types of biscuits and pastry based products across the course of the year for Patisserie and Baking.

Students will also be expected to produce a portfolio of work that includes evidence of understanding of the following topics:

Health and safety in food preparation
Careers in the food industry
Environmental issues in the food industry
Healthy eating alternatives
Safe storage of foods

Each unit is made up of the following:

AO1 Knowledge and understanding
AO2 Application of knowledge / Practical skills
AO3 Analysis and Evaluation
AO4 My Diary

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KS5 Home Economics (Years 13 and 14)

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

Extra-curricular activities

The Department offers extra-curricular activities to pupils who have a passion for the subject during holiday seasons. This includes an after school cooking club and competitions including the Great Irish Bake Off for students who have shown dedication to show off their culinary talents.

Pupil sign up sheets are available during these peak times in Room G20.

Students in KS4 participate in workshops from the Livestock Meat Commission and other trips including Belfast MET (Titanic Quarter) to explore the vast range of courses that are available for potential career pathways.

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