Welcome to the Home Economics Department
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
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
|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.
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.
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