Home Economics: S1-3 Course Information
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.
- - Introduction to food hygiene and safety
- - Introduction to food preparation techniques
- - Introduction to equipment
- - Introduction to cooker safety.
Know Your Nutrients
- - Looking at key nutrients and identifying their sources and functions.
Eat Like A Champ
- - Looking at the Eatwell Plate
- - Identifying different food groups
- - Investigating dietary targets.
Sewing – Bag for Life
- - Looking at recycling and upcycling.
- - Looking at fast fashion
Introduction to sewing techniques
Pupils are expected to complete homework relevant to the current topic, to enhance their
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 throughout the year to measure progress.
The course offers pupils valuable information and skills to help build a strong basis for
career opportunities in Health and Food for example; hospitality, health/nutrition,
sports nutrition, food science, health promotion and product development to name a few.
- Food for Health
On completion pupils will gain a certificate in Elementary Food hygiene.
- Contemporary Food Issues