Home Economics

Overview

What we offer:

Home Economics is one strand of Learning for Life and Work. It is a subject through which many skills can be developed; in particular our pupils enjoy the practical skills involved in preparing and cooking food. They have opportunities to learn about healthy food choices throughout the lifecycle as well as food packaging and labelling and how to prevent food poisoning. They have opportunities to learn about family life and how to cope with different circumstances. They also enjoy learning about how to be an ethical consumer, shopping online, how to pay for what you buy and your rights as a consumer. We make good use of our school ICT facilities, involving the pupils in webquests, research based activities and presentation of their work to their peers. Supils who study Home Economics are taught vital skills that enable them to lead effective lives as individuals and family members as well as members of the wider community. Many career paths are open to them.

Staff

Pupils are taught in 2 purpose built Home Economics rooms with access to ICT facilities nearby for research tasks and controlled assessment.

Home Economics, Nutrition and Food Science and Health and Social Care- Mrs S Robson
Home Economics, Nutrition and Food Science, Child Development and Health and Social Care- Mrs H Wynn
Home Economics, Child Development and Health and Social Care- Mrs A McBurney
Home Economics, Nutrition and Food Science, Child Development and Health and Social Care – Mrs J Jackson
Home Economics, Child Development and Health and Social Care- Mrs K Brand

Curriculum

This broad based qualification gives pupils the opportunity to study an eclectic range of subjects relevant to the health, social care and early years sectors. The qualification will appeal to pupils with an interest in health and well being and the care of others. Pupils will acquire skills that are valued in further and higher education, as well as in the workplace. These include research, investigation, analysis, communication, problem solving and working with others.

Two years study leads to a GCE in Health and Social Care graded on the scale A-E.

Modules

Examining Board:CCEA

AS level

AS 1: Promoting Quality Care

This is an internal assessment. Pupils

produce a 5000 word written report based on practice in a health, social care or early years setting. Key principles of the care value base, legislation that promotes

positive care, health and safety legislation, policies promoting positive care and the impact of poor practice in a health, social care or early years setting are areas

researched in this unit.

AS 2: Communicating in a Care

Setting

This is an internal assessment. Pupils

produce a 5000 word report based on

communication in a health, social care or early years setting. Communication skills within a health, social care or early years setting are examined. A critical appraisal of your own communication skills in a one-to-one or a group interaction is undertaken.

AS 3: Health and Well Being

This is a 2 hour examined unit. Pupils are required to answer 3 compulsory questions.

Concepts of health and well being, factors affecting health and well being, health promotion, the role of organisations in the health and well being of the population and discrimination and anti-discriminatory practice in health, social care and early years settings are examined in this unit.

A2 level

A2 3: Providing Services

This is a 2 hour examined unit based on pre-release material. Pupils are required to answer three compulsory questions which will focus on one service user group. Service user groups include: Service users with a mental illness; those with learning disabilities; those with physical disability or illness; children and families or older people.

A2 4: Public health and Health Promotion

In this unit pupils develop an understanding of public health issues and health promotion campaigns.

Pupils produce a 5000 word report.

A2 5: Supporting the Family

In this unit pupils focus on changing and evolving family structures in today’s society.

Pupils produce a 5000 word report.

Assessment Methods

Work relating to non-tested units will be produced in the form of a written report. Assessment will be completed within the school and also by external moderators. Examined units will be assessed by a 2 hour written external exam in May / June.

The AS course provides the foundation of knowledge, understanding and skills which enables progression to the A2 course.

AS requires the study of:

Macro and micro-nutrients and other dietary constituents
Nutritional requirements and current dietary recommendations across the life-span
Eating patterns and trends
Dietary related disorders including overweight and obesity, cardiovascular disease, cancer and diabetes
The importance of physical activity for health

The A2 Food Safety and Quality unit requires the study of securing a safe food supply from primary producer to the consumer and includes:

Food Safety as a public health priority
Safety through the food chain
Microbiological and chemical

contamination of foods

Food Additives
Food Allergens
Controls and legislation

Modules

Examining Board: CCEA

AS Units (40% of A level)

GCE Nutrition and Food Science is comprised of 4 units.

Principles of Nutrition (50% of AS)
Diet, Lifestyle and Health (50% of AS)

A2 Units (60% of A level)

Food Safety and Quality (30% of A level)
Research Project

(accounts for 30% of A level and requires pupils to submit a 4000 word research-based

project)

Teaching Methods

Nutrition and Food Science provides opportunities for the application of knowledge and understanding through a range of practical and theoretical contexts. AS and A2 Nutrition and Food Science are taught using a full range of teaching and learning strategies including group work, discussion, practical and independent research activities. TV, DVD, Smart Board and computers are used extensively to enhance learning. External visitors e.g. Environmental Health Practitioners offer their expertise for the benefit of the pupils. Pupils this year attended the N I Food and Drink Show and we are hoping to include some further educational visits as this new course develops.

Assessment Methods

Pupils are assessed internally by means of end of topic tests, mock examinations, practice essays and presentations of work to their peers. Externally, there are two modular exam papers at AS and a further examination paper at A2, along with a coursework assignment worth 30% of their A level.

The new GCSE level Home Economics: Food and Nutrition (first teaching Sept 2017) involves pupils in the study of nutrition, food choice, diet and health related issues. It encourages knowledge, understanding, application of current nutritional advice, the nutritional needs of family members throughout the life cycle and diet related conditions. GCSE Food and Nutrition provides opportunities to develop confidence in demonstrating high level practical skills and applying them to real-life contexts.

Course Content

Food provenance, processing and production
Nutrients and understanding what is in food and what is required for good health
Nutritional and dietary needs throughout the life cycle
Current nutritional advice
Priority health issues / dietary related conditions
Food safety issues
Being an effective consumer when shopping for food
Factors affecting food choice
Retailing / shopping options
Marketing strategies, food labelling, quality assurance
Resource management – budgeting / food waste, methods of payment
Food preparation, cooking and presentation skills

Course Content

Examining Board: CCEA

GCSE Food and Nutrition is comprised of 2 components:

Component 1

Food and Nutrition

(2 hour exam) – 50%

Component 2

Practical Food and Nutrition

1 Controlled assessment

Coursework task – 50%

Pupils complete one task based on a title released at the start of Year 12 which involves research, choice and justification, planning, practical activity (i.e. their GCSE practical exam) and an evaluation.

Teaching Methods

As a practical subject, Food and Nutrition lends itself to being taught using a variety of methods including independent learning, group and teamwork, DVD and video use. As we embark on this new course we hope to develop links with our local food producers in order to include some educational / industrial visits which will enable pupils to appreciate the food production industry.

It should be noted that pupils are required to fully participate practically each week as 40% of time is spent in practical cookery

activities. ICT is actively encouraged as pupils research and develop ideas for controlled assessment (using relevant software and the Internet) and present their ideas accordingly.

GCSE Child Development involves pupils studying the physical, intellectual, social and emotional development of young children from conception to five years. It aims to encourage an understanding of the roles and responsibilities of being a parent, pregnancy, the needs of young children and the social and environmental influences which affect family life. It seeks to encourage pupils to think critically and make informed choices based on the knowledge they acquire.

Course Content

Reproduction, pregnancy and childbirth
Parenthood and its responsibilities
Family planning and conception
Pregnancy and preparation for birth
Birth
Child Development – (0-5 years)
Birth to 5 years (stages of development and factors affecting physical, intellectual, social and emotional
development)
Needs of the young child – including dietary
Child safety and coping with illness and disability
Childcare provision
Support and information available to parents

Assessment

Examining Board: CCEA

GCSE Child Development is comprised of 3 modules:

Unit 1 – Parenthood, Pregnancy and the Newborn Baby

(1 hour 15 min exam) – 30%

Unit 2 – The Development of the child (0– 5 yrs)

(1 hour 15 min exam) – 30%

Unit 3 – Controlled Assessment /Coursework -Investigation task

(1 task) – 40%

Assessment is therefore:

2 examination papers – 60%

1 controlled assessment task – 40%

Teaching Methods

GCSE Child Development is taught using a full range of teaching methods from independent learning and group work to the use of video clips and DVDs. The use of ICT is actively encouraged as pupils research and develop ideas for controlled assessment (using relevant software and the Internet) and present their ideas accordingly. Learning is further enhanced by engaging with outside agencies, for example health visitors and school nurses who bring their expertise into school for the benefit of the pupils.

Key Topics

Year 8

Introduction to HE
Safety and hygiene in the kitchen
Weighing and measuring
The cooker
Small pieces of kitchen equipment
Vegan and Vegetarian diets
Food origins
The Eatwell guide / Nutrients
Consumers ‘R’ us
Food labelling
First aid in the kitchen
Family life

In Year 8, pupils also get involved in some practical cookery, producing a range of delicious items such as:

Fruit smoothies
Pasta salad
Snack pizzas
Fresh fruit salad
Cheese and ham pinwheels
Santa’s chocolate muffins
Potato wedges
Sausage and bean pie
Flapjacks
Apple crumble
Chicken noodle soup

Year 9

Child development
Nutrition and the Eatwell Guide
Safety and young children
How children learn
Label literacy
Consumer rights
Food related illnesses
Teeth and dental caries
Dietary fibre
Iron
The freezing of food
Bacteria
Food packaging

Practical cookery:

Puff pizza
Chocolate trifle
Pasta bake
Angel flan
Mince / apple pies
Healthy burgers
Chilli con carne
Meatballs in tomato sauce
Crumble fruit flan
Creamy chicken
BBQ puff pizza

Year 10

Housing
Food safety and hygiene
Food poisoning bacteria
Careers with HE
Macronutrients
Nutritional Analysis
Cardiovascular Diesease
Budgeting
Food around the world

Practical cookery:

Chocolate croissants
Chilled lemon flan
Quesadillas
Chicken curry
Snowballs
Sausage Rolls
Sweet and sour chicken
Spaghetti bolognese
Scones
Chocolate cake
Lemon Cupcakes

Facilities

Pupils are taught in 2 purpose built Home Economics rooms with access to ICT facilities nearby for research tasks and controlled assessment.

Careers

Food Scientist

Chef/Cook

Environmental Health Officer

Dietician

Home Economics Teacher

Nutritionist

Consumer Advisor

Nurse

Health Promotion Officer

Financial Advisor

Retail Management

Consumer Law

Health Inspector

Food Product Development

Foodservice Management

Food/Drink Manufacturer

Hotel manager

Restaurant owner

Microbiologist

Hospitality manager

Sports Nutrition

Physiotherapist

Educational Visits

A2 Nutrition and Food Science pupils educational visit to Doherty and Gray Ltd.

Year 14 A2 Nutrition and Food Science pupils were delighted to be invited to visit Doherty and Gray in Ballymena with teacher Mrs Wynn, to enhance their understanding about food safety and traceability. We had a most interesting and informative morning finding out how the necessary requirements and procedures are carried out within the meat processing environment, to achieve high quality assurance. We were even encouraged to have a go at making our own sausages, ‘Ballyclare High style’ of course…(they should not be appearing in the shops any time soon!) Spoiling us, in the Board Room, we were introduced to the many different attributes and varieties of sausages and burgers produced by Doherty and Gray for their own branding, and also the ‘finest’ varieties they produce for major supermarkets. Indeed we are impressed at where these products do end up. Some lucky sausages get to travel first class with British Airways!

We would like to sincerely thank Doherty and Gray for the kind invitation and for making us feel so welcome.

Year 13 AS Nutrition and Food Science pupils were delighted to be able to enhance their understanding of food safety when they attended the Belfast Christmas Market in December. We had a most interesting and informative afternoon finding out about the different food safety practices used by different producers.

Yr 11 and 12 GCSE Food and Nutrition pupils visit Tayto Castle.

The new GCSE Food and Nutrition specification includes the study of the food supply chain – from farm to fork, as well as primary and secondary food processing. A trip to Tayto provided the pupils with an excellent opportunity to see this is action, as well as meet the infamous Mr Tayto, and have the opportunity to sample many different Tayto varieties as we went along. Thanks must go to Jill and the other tour guides who made the visit so informative, great fun and very filling! We will definitely be making a return visit.

Safefood for life – Level 2 Food Safety in catering award

Safefood for life – Level 2 Food Safety in catering award

In Ballyclare High School, we have been offering this online course to our 6^th form pupils since September 2009, and it is delivered as part of our Thursday afternoon enrichment programme. We run 4 sessions during the school year in 7 week blocks, with @30-40 pupils from Years 13 and 14 annually achieving the qualification.

The course is beneficial for our pupils’ general food safety knowledge for everyday life and well as preparing them for work within the food industry. Pupils studying A level Nutrition and Food Science (formerly Home Economics) and Biology also find it beneficial in supplementing their knowledge where it relates to specific areas of their A level courses.

We would certainly recommend the resource to other teachers. It is suitable for all types of post-primary schools and could even be delivered to younger age groups, including Key stage 4. In the past we have even used some of the teaching materials with our Year 10 pupils. It is equally popular with males and females.

We think the Level 2 Chartered Institute of Environmental Health accreditation is a very important aspect of this course since the qualification is recognised throughout the UK, should the pupil decide to travel further afield.

The Hospitality/ Food and drink industry in N Ireland is a major employer, constantly looking for part-time staff in a wide range of areas.

We explain to our pupils that this qualification is ideal for those looking for a part-time job before or during university in hotels, supermarkets, fast food outlets, cafes, delis, bistros, restaurants, bars etc etc. A number of our 6^th formers have obtained work in these areas.

It’s also useful for those helping out with school events such as fund raising bbqs(hockey/rugby) Scripture Union bbq/weekends, cake sales etc

It is at the very least another qualification to add to their CV.