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Home Economics

AIMS OF THE DEPARTMENT

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 aims to equip pupils with the knowledge, skills and values that will help them to make appropriate lifestyle choices. Home Economics combines aspects of practical cooking, nutrition, science and up to date issues such as food security and sustainability.  Students learn about the inter-relationships between food choices, diet, health and choice and management of resources.


Home Economics gives students a valuable insight into

  • where our food comes from – the impact of the food choices we make on the world around us

  • what's really in the food we eat every day;

  • how to plan and cook nutritious and economical meals;

  • how to choose the best food for ourselves and family;

  • the importance of good nutrition and health and

  • the role of the consumer in society.

KEY STAGE 3

All pupils study Home Economics in Key Stage 3 with the option to continue into GCSE, AS and A2 level. Pupils in Key Stage 3 study Home Economics for two periods, having practical sessions on alternate weeks.

Christmas Cooking

Year 8

 

Pupils start the year with the Unit 1, 'Ready, Steady, Cook!' This unit introduces pupils to what Home Economics is about. It prepares pupils to work in a safe and hygienic manner during food preparation and storage. Pupils progress from simple snacks to more complicated dishes in this unit.

 

Unit 2 'What's in Your Lunchbox?' introduces pupils to the concept of Healthy Eating, encouraging them to take responsibility for healthier food choices. Pupils also develop skills in the planning and preparation of a range of foods suitable for a packed lunch. Pupils work together to plan and create their own choice of lunch using healthy eating principles.

Unit 3 'Food Provenance’ develops an understanding of where food comes from, why sustainability matters and the importance of traceability. Pupils develop an appreciation of the ethical and environmental issues surrounding our food choices.

 

Year 9

 

The unit, 'What's for Breakfast?' emphasises the importance of breakfast and introduces pupils to the study of nutrients. This unit also explores food labelling and the role of advertising in consumer food choices. Pupils continue to develop skills in the planning and preparation of a range of foods suitable for breakfast.

 

The ‘Ethical Consumer’ further explores the impact of issues such as food miles; buying local and seasonal produce; organic foods and Fairtrade. This unit makes pupils aware of the factors that influence consumer food choices and decisions. Pupils develop practical skills to progress to simple meals. Also, at special times of the year pupils have the opportunity to bake seasonal items eg at Christmas and Easter.

Year 10

In Year 10, pupils complete a piece of Coursework to give them an indication of the GCSE Food and Nutrition Controlled Assessment. This year the chosen topic of Vegetarianism was very popular with increasing numbers of consumers turning to this form of diet. Other topics studied in year 10 include diet-related disorders such as obesity, CVD, anaemia and diabetes. Pupils continue to develop their practical skills with more complicated main courses and accompaniments.

GCSE FOOD & NUTRITION

The knowledge of Diet and Health is so relevant in today’s world where many opportunities lie in the realm of health and fitness in both the private and public sector. It should also be noted that the study of Home Economics is intrinsically valuable in the life of the student now and in the future.

The CCEA GCSE Food and Nutrition specification encourages students to develop knowledge and understanding of the science behind food, such as food provenance, food processing and production, macronutrients and micronutrients, government nutritional guidelines, and food safety. Students also develop practical skills in food preparation, cooking and presentation.

Pupils can then progress to A level Nutrition and Food Science. This can lead onto further study in many diverse areas eg, Food safety & quality; Environmental Health; Food innovation; Food Security and sustainability; Medicine; Dietetics; Health and Well-being; Sports Nutrition; Food Styling; Food Marketing or Public Relations; Teaching.

 

Assessment

1 externally assessed examination: 50%

1 Controlled Assessment (including a practical assessment): 50%

https://ccea.org.uk/key-stage-4/gcse/subjects/gcse-home-economics-food-and-nutrition-2017

AS & A2 NUTRITION & FOOD SCIENCE

                    

The CCEA A Level Nutrition and Food Science specification focuses on good nutrition as an iiiimportant part of leading a healthy lifestyle. Eating healthy food can help to reduce the risk of ccchronic illness and promote overall health.

This specification is available at two levels: AS and A2. Students can take the AS units plus the A2 units for a full GCE A level qualification. They can also choose to take the AS course as a stand-alone qualification. The study of Nutrition and Food Science at A level covers an extensive breadth of knowledge and transferable skills and is often quoted as being a ‘subject for life’. The course provides a good foundation for further studies in, for example, Food safety & quality; Environmental Health; Food innovation; Food Security and sustainability; Medicine; Dietetics; Health and Well-being; Sports Nutrition; Food Styling; Food Marketing or Public Relations; Teaching.

 

In the AS units, students learn about macronutrients and micronutrients, and study nutritional requirements and current dietary recommendations for each life stage. In Unit AS 2, students investigate current research on diet, lifestyle and health. Students who continue to A2 study Food Security and Sustainability, very up to date issues and also carry out a Research Project of their own choice on a subject related to the specification.

The specification has four units:

  • Unit AS 1: Principles of Nutrition

  • Unit AS 2: Diet, Lifestyle and Health

  • Unit A2 1: Food Security and Sustainability

  • Unit A2 2: Research Project.

https://ccea.org.uk/post-16/gce/subjects/gce-nutrition-and-food-science-2016

AS & A2 HEALTH & SOCIAL CARE

                    

The CCEA GCE Health and Social Care specification appeals to students with an interest in health, well-being and caring for others. It gives students the opportunity to study a diverse range of subjects, including communication, physiology, social policy and psychology, and develop skills including research, investigation, and analysis.

This specification is available at two levels: AS and A2. Students can take the AS units plus the A2 units for a full GCE A level qualification. They can also choose to take the AS course as a stand-alone qualification. In the AS units, students explore values of care, and learn about key concepts of health and well-being and the impact of health and ill health on individuals.

Students who continue to A2 will explore the physiology of health, body systems and disorders, and conduct extensive research on a chosen topic. Students also have the opportunity to complete a placement in a care setting (depending on Covid restrictions)

For a full GCE Single Award qualification students must complete six units: three at AS level and three at A2.

  • Unit AS 1: Promoting Quality Care

  • Unit AS 2: Communication in Health, Social Care and Early Years Settings

  • Unit AS 3: Health and Well-Being

  • Unit A2 1: Applied Research

  • Unit A2 3: Providing Services

  • Unit A2 5: Supporting the Family

Studying Health and Social Care can lead to careers such as…

Social work; Medicine; Nursing; Further Education Teacher; Early years practitioner; Health Promotion Officer; Physiotherapist and other health care professionals who make up the multi-disciplinary team 

https://ccea.org.uk/post-16/gce/subjects/gce-health-and-social-care-2016