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Home Economics
Home Economics at Key Stage 3 is part of Learning for Life and Work. In Years 8, 9 and 10 pupils get the opportunity to examine key concepts in relation to healthy eating, home and family life and independent living. Year 8, 9 and 10 is divided into a series of units which are designed to be enjoyable, challenging and relevant for our pupils. A wide range of practical cookery is built into each unit of work so that pupils can develop a range of important skills such as working with others, problem solving, cooking skills and using equipment.
KS3 Overview
Key Stage 3
Our aims in HE
- To encourage pupils to display a positive attitude towards health and wellbeing.
- To prepare for life and work as individuals, as contributors to society and as contributors to the economy and environment.
- To provide opportunities for pupils so that they can develop a range of skills to promote independence through planning, managing and using resources.
- To encourage pupils to build their personal and interpersonal skills and capabilities.
- To encourage pupils to develop a critical and analytical approach to decision-making and problem-solving.
GCSE Home Economics: Food and Nutrition
Examination Board: CCEA
The Home Economics: Food and Nutrition specification encourages students to
develop knowledge and understanding of the science behind food. Topics include
food provenance, food processing and production, macronutrients and micronutrients,
government nutritional guidelines, and food safety. Students develop practical skills
in food preparation, cooking and presentation.
They also gain knowledge, understanding and skills in a wide range of areas
including:
- Health issues associated with dietary and lifestyle choices
- The factors affecting how we buy food, what we buy and what we waste
- Planning meals for people with specific nutritional and dietary needs.
Specification and Assessment
GCSE Home Economics: Food and Nutrition is a linear qualification.
The specification has two components:
Component 1: Food and Nutrition
In this unit, students learn about the nutritional content of foods and how to meet the
specific nutritional and dietary needs of different groups of people. To do this, they
modify recipes and plan, prepare and cook meals and dishes that reflect current
government nutritional guidelines. They also study how to be an effective consumer
in relation to food choice, food safety and managing resources.
Component 2: Practical Food and Nutrition.
In this unit, students carry out a task that develops unique transferable skills. They
research the given task title and various viewpoints on it. They choose and justify a
practical activity using a range of criteria. They complete the activity in a single
session and evaluate all parts of the task.
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Content |
Assessment |
Weighting |
|
Component 1: Food & Nutrition |
External written exam 2 hours 120 marks Includes multiple choice, short & structured questions Extended writing questions |
50% |
|
Component 2: Practical Food & Nutrition |
Controlled assessment 120 marks Students must complete 1 task that involves: Part A: Research & Viewpoints Part B: Justification of choice Part C: Planning Part D: Practical Activity Part E: Evaluation |
50% |
Occupational Studies
Contemporary Cuisine & Patisserie and Baking will make up the two units needed for this qualification.
Occupational Studies allows learners to learn for work, through work and about work, and it provides the potential for this learning to take place in out-of-school contexts. This hands-on approach is ideal for those who prefer to develop their skills in a more practical, occupational environment.
Occupational Studies is both coherent and flexible and provides a good foundation from which to advance to competence-based post-16 courses.
To achieve a full qualification, learners must complete two units. A final grade is based on the combined scores of the two units as follows:
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Level 1
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Level 2
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Yr11’s can cook ! Well done to all of our Hospitality students who spent the afternoon with People First getting first hand experience in the kitchen . The results were amazing and the staff couldn’t praise them enough. Well done everyone 🙌🏼
