Welcome to the Home Economics Department
Sarah Loster- Head of department
Sam Homer- Acting Head of department
Careen Bergh – Key stage 3 coordinator
Jessie Elderton – Key stage 3 teacher
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.
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.
Year 7: Students learn about healthy eating, food safety, basic preparation and cooking techniques.
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.
Year 7: Students research ‘Pop Art’ and apply their knowledge, design and make a decorative cushion cover.
YEAR 8: Students develop their practical skills when using the sewing machine, they research, design and make a sports bag/ accessory 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
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)
Unit 2- Ensuring Food is Safe to Eat (25% Externally Assessed)
Unit 3- Experimenting to Solve Food Production Problems (25% Internally Assessed)