Mrs. Megan Creighton BA hons, BSc, PGCE (Head of Department)
Mrs. Kathryn Blackwell BSc hons, PGCE
Miss. Lucy Rodgers BSc hons, PGCE
Mrs. Naomi McIlwaine BSC hons, PGCE
Mr. Stephen Gough BSc Hons, MSc, MEd, PGCE (Health and Social Care)
Miss. Sarah McMaster BTh hons PGCE (Health and Social Care)
Technical support
Mrs Wendy Crawford
Subject Overview
When we hear the term ‘Home Economics’ the first thing that pops into our head is cooking; however, there is so much more to the subject. Home Economics combines aspects of science, nutrition, cooking, parenting skills and finance. By studying this subject pupils will gain knowledge about the inter-relationships between diet, health, family, choice and management of resources and the home.
Key Stage 3
Home Economics at Key Stage 3 is divided into three main key aspects:
Healthy Eating
Home and Family Life
Independent Living
All pupils study Home Economics in Years 8, 9 and 10 as one of the strands of Learning for Life and Work. They have the opportunity to examine the key aspects of Home Economics as well as developing their practical skills by creating dishes that are relevant to the theoretical lessons. Students are introduced to simple, useful dishes in practical lessons in year 8, and then progress to make more complex dishes throughout year 9 and 10. Students learn how to use equipment and become confident when using many pieces of large and small equipment. We try to include a practical lesson every other week.
The specification allows students to develop knowledge, understanding and skills relating to the:
– nutritional content of foods;
– nutritional and dietary needs of specific groups and how to cater for them;
– health issues associated with dietary and lifestyle choices;
– factors affecting how we buy food, what we buy and what we waste;
– importance of food safety; and
– preparation of food, cooking and presentation of dishes
Specification summary:
Component 1: Food and Nutrition (Weighting: 50%)
External examination, 2 hours, includes multiple-choice, short and structured questions, and extended writing questions (first assessment Summer 2019)
Component 2: Practical Food and Nutrition (Weighting: 50%)
Controlled assessment: practical activity and a written element (first assessment Summer 2019)
AS and A Level
We offer 2 A levels:
Nutrition and Food Science (CCEA) and Health & Social Care (CCEA)
A level Nutrition and Food Science and Health and Social Care
There are four assessment units: three externally assessed and one internally
assessed.
The specification allows students to develop their subject knowledge, understanding and skills in nutrition and food science in relation to a work context.
Assessment at A level includes a range of question types, demanding evaluative
tasks, extended writing, and synoptic assessment that encourage students to develop their understanding of the subject.
The specification gives students a sound basis for progression to higher education.
A range of support material is available, including specimen assessment materials,
exemplar schemes of work and teacher guidance.
Specification Summary
AS 1: Principles of Nutrition
External exam, 1 hour 30 mins, 50% of AS, 20% of A level, available summer
AS 2: Diet, Lifestyle and Health
External exam, 1 hour 30 mins, 50% of AS, 20% of A level, available summer
A2 1: Option 2: Food Safety and Quality
External exam, 2 hours 30 mins, 30% of A level, available summer
A2 2: Research Project
Internal assessment (4000 words), 30% of A level, available summer
Health and Social Care
AS and A Level Health and Social Care (CCEA)
Pupils study an eclectic range of subjects relevant to employment in the health, social care and early years sectors of the economy. In the AS units, pupils develop an understanding of good quality care and effective communication. They also learn about the health and well-being of the population. At A2 pupils learn about how health and social care, and early years services, are tailored to meet the needs of specific service user groups. They may also have the opportunity to study physiology, and can develop research skills in topics relevant to health and social care, including health promotion.
Specification Summary
There are three compulsory units at AS. Units 1 and 2 are internally assessed, that is, they are marked by the teacher and moderated by CCEA. Unit 3 is externally assessed by a 2 hour examination.
At A2, Unit 3 is compulsory and is externally assessed by a 2 hour examination based on pre-release material. The award is completed by choosing any two of the remaining four A2 internal assessment units.
AS Units:
AS 1: Promoting Quality Care
Internal assessment worth 25% of AS and 10% of A level
AS 2: Communication in Health, Social Care and Early Years Settings
Internal assessment worth 25% of AS and 10% of A level
AS 3: Health and Well-Being
Examination worth 50% of AS and 20% of A Level
A2 Units:
A2 2: Body Systems and Physiological Disorders
Internal assessment worth 15% of A Level
A2 3: Providing Services
Examination worth 30% of A Level
A2 5: Supporting the Family
Internal assessment worth 15% of A Level
Opportunities
Cookery club is offered to KS3 pupils.
For KS4 and 5 pupils the Home Economics department offers lunch time revision classes in the summer term.
GCSE Food and Nutrition pupils enjoy visiting Loughry College in the summer term, to learn about the range of food industry courses available. Other relevant school trips and guest speakers are part of the KS3-5 learning process.
Chef of the week is awarded to two KS3 pupils every practical lesson. They receive a merit for this as a reward.
GCSE Food and Nutrition practical exam photographs are displayed on the school website.
Guest speakers are invited to a range of classes to talk to the pupils about their job role and links with the specification.
AS level Health and Social Care pupils visit local nursery schools as part of their internal assessment.
