Home Economics is concerned with the development of knowledge, skills and capabilities in the contexts of health, materials and resources, personal development and the relationship between the individual and others in the home and community. It offers insights into career opportunities such as:
- Food Science, Dietetics and Nutrition
- Food Service and Hospitality
- Hospitality, Tourism, and Recreation
- The food media including food styling and photography
- Quality assurance
- Food marketing
- Food safety and community health and health promotion
The main purposes of effective learning and teaching in home economics are therefore to develop:
- Knowledge and understanding of the subject, including awareness of the world of work;
- Technological and creative and aesthetic capabilities, including the development of specialist skills;
- Practical and organisational skills and abilities;
- Skill in handling information relevant to home economics
- Skills for learning
Home Economics makes a significant contribution to wider aspects of the curriculum. It provides opportunities to develop students' technological and creative and aesthetic capabilities. The subject is well placed to contribute to permeating elements such as the promotion of good health. Skills and abilities developed through the subject will have life-long relevance for all learners and equip them for a range of worthwhile leisure pursuits. In recent times, an increased focus on the world of work in education has highlighted the vocational relevance of home economics.
Home Economics is studied by all students from Year 6 to 8 on a half yearly basis, the timetable slot being shared with Design Technology. This ensures students are taught in smaller groups which enables a wide range of challenging, practical activities to be carried out safely and also enables all students to benefit from a substantial amount of individual attention.
Years 6 to 8
The scheme of work covers important skills and information starting in Year 6 with basic health and safety, knife skills and the use of small and electrical equipment. This is then built on in Year 7 where we look at food spoilage, heat transfer, methods of cooking, methods of making and raising agents. In Year 8 we concentrate on the macro and micronutrient plus healthy eating.
Students have the opportunity to opt for Home Economics and study the subject for the academic year. At this level we aim to foster a wider knowledge of food and develop studentsí confidence and practical ability by following a course that looks at the cooking styles and information based on different countries.
We offer the OCR Home Economics Food and Nutrition GCSE at Key Stage 4. The course focuses on food and nutrition issues in relation to nutrition, diet and health throughout life; factors affecting consumer choice; the nutritional, physical, chemical and sensory properties of foods in storage, preparation and cooking; food hygiene, safety and techniques and skills used in food storage, preparation and cooking.
Students throughout all years are taught via a number of different teaching styles which include demonstration, group work, investigations practical tasks and taste testing.
For further information please contact Mrs C Hannaghan, Teacher in Charge of Home Economics.