Home Economics
Staff
| Head of Department | Subject Teachers |
| Mrs Watts | Miss Walsh |
Key Stage 3
| Year 8 | Year 9 | Year 10 |
|
-Hygiene -Equipment -Cookers -First aid -Food storage |
-Weighing and measuring -Dietary goals -Importance of breakfast -Healthy lunch boxes -Traditional foods |
-The eatwell guide and 8 Tips for eating well -Nutrients -Diet related disorders -Connected learning with Maths, French and P.E -Roles and responsibilities in the family including RRSA Article 5 |
In the first three years at Nendrum College pupils will receive three periods each week (1 hour 45 minutes). Pupils can then opt to study Food and Nutrition; and Occupational Studies Food at GCSE level.
Key Stage 4
Food and Nutrition
| Unit 1: | Food and Nutrition | External written examination 2 hours | 50% |
| Unit 2: | Practical Food and Nutrition | Controlled assessment | 50% |
At KS4 our pupils follow the CCEA GCSE Food and Nutrition Specification. This specification aims to encourage students to: follow a broad, coherent and worthwhile course of study; develop the knowledge, understanding and skills (including practical skills);develop their knowledge and understanding of human needs in a multicultural society; increase their knowledge and understanding of relevant technological and scientific developments; develop a critical and analytical approach to decision making and problem solving; examine issues that affect the quality of human life, including an appreciation of diversity; evaluate decisions so that they develop as informed and discerning consumers; develop an interest in and appreciation of the diverse range of food now available; and actively engage in studying food and nutrition to develop as effective and independent students.
Occupational Studies Food
No written exams, all evidence based portfolio work completed in class time.
| Contemporary Cuisine 50% | Patisserie and Baking 50% |
| Section 1 ‘Health and Safety’ Section 2 ‘Starters’ Section 3 ‘Mains’ Section 4 ‘Desserts’ |
Section 1 ‘Health and Safety’ Section 2 ‘Breads & Scones’ Section 3 ‘Cakes & Biscuits’ Section 4 ‘Pastry Products’ |
At KS4 our pupils follow the CCEA GCSE OS Foods Specification. The world-of-work is constantly changing. This qualification will give you the practical experience of sampling work related activities in different areas within the Hospitality and Catering Industry. Through the study of this occupational studies strand, you will actively learn and employ skills for working life through an enjoyable ‘hands-on’ approach; gain knowledge through practical, work related activities; develop the transferable skills necessary in a changing and dynamic working environment; and be able to progress to other courses, particularly vocational related courses, and to training and employment.
