S1 Home Economics
 
 
 
 
 
 

Overview

The aim of the course is to develop pupils’ life skills, promoting an awareness of good hygiene; healthy eating principles, as well as practical cooking and textile skills.

As food from practical lessons is taken home, there is an expectation that all pupils will bring a suitable container. Pupils are asked to contribute towards the cost of ingredients and textiles.


Course Content

In S1 we cover the following units:

  • Getting Started (8 weeks)

    - Introduction to food hygiene
    - Intro to Food Prepration Techniques
    - Equipment and uses
    - Cookery processes


  • Know Your Nutrients (10 weeks)

    - Looking at key nutrients and identifying their sources and functions


  • Christmas Cookery (1 week)

    - Chocolate Truffles


  • Eatwell (6 weeks)

    - Looking at the Eatwell Plate
    - Identifying different food groups
    - Investigating dietary targets


  • Sewing – Bistro Apron (10 weeks)

    - Introduction to sewing techniques


Homework

Pupils are expected to complete homework relevant to the current topic, to enhance their understanding.


Assessment

Pupils will be assessed in the following ways;

  • Most units are formally assessed using written, short answer questioning techniques. This will provide information about how well pupils have understood the knowledge of the subject.

  • Practical Skills are assessed continually through out the year to measure progress.