Welcome to the Home Economics Department



Teaching Staff

Sarah Loster- Subject Leader: Home Economics

Careen Bergh – Key stage 3 coordinator

Jessie Elderton – Key stage 3 teacher of Textiles

Natalie Fordjour – Key stage 3 teacher of Food and Textiles



Kim McDonnell – Upper site technician

Anita Walsh – Upper site technician

Denise Perez – Lower site technician


Home Economics Curriculum Intent

In both Food and Textiles, our intent is to develop our students into independent scholars who learn through practical participation whilst also learning crucial life skills. Through independent learning, it is our hope that students will develop personal responsibility, self-motivation and will also be able to support the needs and learning of others.

The intent of our curriculum in KS3 Textiles is that students will develop the skills to confidently use a sewing machine and understand the importance of hand stitching techniques and machine stitching. The department aims to make textiles accessible to all students and to cultivate enjoyment and creativity through the study of carefully planned and structured tasks. Our aim is to foster the development of every student whilst encouraging and nurturing the desire in our students to produce textiles work of high calibre.

The intent of our curriculum in KS3 Food Technology is that we instil a love of cooking in all pupils whilst they learn to apply the principles of nutrition and healthy eating. We promote excellence by giving students the tools and confidence to source their own recipes and encourage as much challenge as possible using the wide range of skills they have been taught.

As a department, we ensure students understand different religions and ethical beliefs and how these impact food choices. This cultural focus helps us to broaden students’ knowledge of the wider world and have an appreciation of the importance of food in cultures across the world. Students will also have a firm understanding of food choice and the impact it can have on the environment and food waste.

In KS4/5 Food, students will be able to apply the principles instilled at KS3 whilst achieving the best possible outcomes. Students will become more creative whilst understanding the dietary needs of a wide range of people with a mixture of dietary and health concerns. Students will have not only a love for cooking but also develop a deep understanding of how it is produced and the role it plays in good health. Students will also have a clear and in depth understanding of the nutritional value of foods and the effect they have on health.



The Home Economics Department is staffed by very enthusiastic, committed and experienced teachers who are supported by three technicians. The staff are extremely dedicated to ensuring every student maximises their full potential.

All staff teach Food and Textiles at key stage three; high standards of work and behaviour are expected. Practical work is an essential part of the work done ­­by the students and as a result the department is very busy and lessons are fast paced and engaging.

Students are successful in their achievements at all Key Stages where we gain above average results at key stage three and at GCSE. Students are taught in mixed ability groups and may include children with Special Educational Needs.

Our facilities include 3 fully equipped Food Technology rooms, each with 10 ovens and 5 sinks and a wide range of equipment for students to develop a range of culinary skills. We have 1 large Textiles room with a number of sewing machines, over lockers and embroidery machines for students to use.


Key Stage Three Home Economics

Students spend half of the academic year within the department, completing a ten-week project in Food and a ten-week project in Textiles. The emphasis with all these projects is developing practical skills, designing and making and ensuring students feel confident in their ability to complete practical skill independently in a safe environment.


Year 7: Students learn about healthy eating, food safety, basic preparation and cooking techniques. Practical skills will involve the use of the hob, oven, electric whisk and other everyday kitchen equipment.

Year 8-9: Students start the ‘Level 2 Edexcel Home Cooking Skills’ qualification. This course develops the student’s ability to plan and prepare a series of nutritious home-cooked meals for breakfast, snacks, lunch and dinner, and helps them understand how to cook economically. Evidence is collated over the two-year period and the final assessment is carried out in year 9. Students are encouraged to challenge themselves in terms of the products they cook and many skills they learn would be considered complex at GCSE level.


Year 7: Students research ‘Pop Art’ and apply their knowledge, design and make a decorative cushion cover. Students use Computer Aided Design as well as the sewing machine, over locker and other Textiles equipment.

Year 8: Students develop their practical skills when using the sewing machine, they research, design and make a sports bag/ accessory bag.  The theme of the project is ‘be seen’ and student use fluorescent and reflective fabrics to add decoration to their bag.

Year 9: Students apply their knowledge of textile decorative and construction techniques to design, develop and make a personalised apron.


Key Stage Four

The department deliver the AQA Food Preparation and Nutrition course; this course focuses on practical cooking skills to ensure students develop a thorough understanding of nutrition, food provenance and the working characteristics of food materials.

Food preparation skills are integrated into five core topics:

  • Food, nutrition and health
  • Food science
  • Food safety
  • Food choice
  • Food provenance


Exam Breakdown

Component Weighting and details
Written Exam – 1 hour 45 minutes 50% of total grade.

Students are assessed on the five core topics.

NEA 1 15% of total grade.

Food Investigation – assessed on function and chemical properties of ingredients.

NEA 2 35% of total grade.

Students complete a three hour practical assessment of 3 high skilled products.

Students research, evaluation and application of nutrition are assessed.


Key Stage Five

The WJEC Food Science Nutrition Diploma is delivered in year 12 and 13. This course consists of 3 compulsory units taught over two years.  Students will develop and extend their knowledge and understanding of nutrition, food safety and food science. They will also continue to showcase their practical skills preparing and cooking a range of complex dishes.


Year 12

Unit 1 – Meeting Nutritional Needs of Specific Groups (25% Internally Assessed/ 25% Externally Assessed)

The purpose of this unit is for learners to develop an understanding of the nutritional needs of specific target groups and plan and cook complex dishes to meet their nutritional needs.


Year 13 

Unit 2- Ensuring Food is Safe to Eat (25% Externally Assessed)

Learners will develop an understanding of hazards and risks in relation to the storage, preparation and cooking of food in different environments and the control measures needed to minimise these risks. From this understanding, learners will be able to recommend the control measures that need to be in place, in different environments, to ensure that food is safe to eat.


Unit 3- Experimenting to Solve Food Production Problems (25% Internally Assessed)

The aim of this unit is for learners to use their understanding of the properties of food in order to plan and carry out experiments. The results of the experiments would be used to propose options to solve food production problems