Course Information

STANDARD GRADE

A wide range of teaching and learning approaches is used in Standard Grade Home Economics and the subject is divided into two parts:

1. Acquiring knowledge and applying that knowledge to handle information.
2. Acquiring practical skills and demonstrating this acquisition of practical skills.

Pupils are made aware of the importance of diet in promoting health (The Scottish Dietary Targets) and the need for high standards of hygiene at all stages of the food chain. Other life skills included are money management, consumer skills, safety etc.

There is a strong emphasis on practical skills when pupils graduate from the preparation of individual dishes to the preparation of meals for different occasions and different needs. This progression of work promotes the personal development of the pupils as they gain confidence in their own abilities.

Practical work makes up half the course and this is continuously assessed, with emphasis on year 4. A final grade for this element of the course is sent to SQA as part of the pupil’s overall award.

 

ACCESS 3/INTERMEDIATE 1 HEALTH AND FOOD TECHNOLOGY

This course offers pupils the opportunity to further improve on their practical skills studied during S1/S2.

There are four units in the course:
 

• Organisation of Practical Skills 20 hours
• Introduction to Food Preparation Techniques 40 hours
• Introduction to Cookery Processes 40 hours
• Food Preparation for Healthy Eating 20 hours

The course advocates practical activities with the healthier choice of ingredients being used.

Each unit is assessed internally and will lead to an SQA award.

 

HOSPITALITY: PRACTICAL COOKERY INTERMEDIATE 1

Purpose

This course is available to pupils who enjoy practical cooking and wish to learn new skills. The course will be used as a progression route into Hospitality Practical Cookery Intermediate 2.

There are four units within the course.

A) Food Hygiene for the Hospitality Industry (20 hrs)
B) Organisation of Practical Skills (20 hrs)
C) Food Preparation Techniques: An Introduction (40 hrs)
D) Cookery Processes: An Introduction (40 hrs)

All units are mandatory.

Assessments of the units take place continuously during the year and the external course assessment is based on the following:

A Practical Assignment (100 marks) with a time allocation of 1 hour and 20 minutes. Candidates will produce a two course meal which is planned, prepared and served for 4 portions.

 

HOSPITALITY: PRACTICAL COOKERY INTERMEDIATE 1

Purpose

To provide in depth study in the following areas:

1) Nutrition
2) Product Development
3) Product Design
4) New Developments in the Food Industry
5) Food Hygiene
6) Consumer Studies

There are two units within the course

a) Resource Management (80 hrs)
b) Consumer Studies (40 hrs)

Assessment of the units takes place continuously during the year and the external course assessment is in two forms:

1) Written exam (80 marks)
2) Technological Project (70 marks)

The technological project is based on the development of a product for the food market. It is a challenging assignment, requiring investigative, problem solving and reporting skills, as well as background knowledge.

Recommended Entry:

Pupils are required to have a credit pass in Standard Grade Home Economics or in any other subject. The individual research in the technological project provides excellent preparation for further or higher education.

 

HOSPITALITY: PRACTICAL COOKERY INTERMEDIATE 2

Purpose

This course is available to pupils who enjoy practical cooking and wish to learn new skills or to further develop their current expertise, within the hospitality industry.

There are three units within the course:

a) Food Preparation for Healthy Eating (40 hrs)
b) Foods of the World (40 hrs)
c) Practical Skills for the Hospitality Industry (40 hrs)

Foods of the World gives pupils the opportunity to complete an in depth study on the foods and characteristics of their chosen country, and the cooking of a range of traditional dishes linked to that country.

Assessments of the units take place continually during the year and the external course assessment is based on the following:

The question paper component of the course has now been withdrawn leaving the Practical Assignment as the only form of external assessment worth 100 marks. Time allocation of 2 hours and 30 minutes.

 

SURVIVAL COOKERY

Purpose

A practical course designed to equip future students with the necessary skills to survive on their own and enable them to prepare and cook creatively on a limited budget. Life skills within the course include basic food preparation techniques and cookery processes, limited use of convenience foods, food safety, food hygiene and budgeting.

There is no formative assessment and pupils are only required to enjoy the course and take away as much of the learning experience as they can.

Candidates will produce a three course meal which is planned, prepared and served for 4 portions.