All pupils study Home Economics in S1-S2. The course followed gives them opportunities to acquire the necessary knowledge and skills which will enable them to select and use resources for meeting a variety of human needs. This is covered in a variety of contexts throughout the year as follows:

The Food Experience

• Tasting, selecting & evaluating, The social context, Preparing appropriate food

• Keeping Safe and Hygienic

• Principles of food safety and hygiene, Minimising risk, Preparing foods appropriately

• The Journey of Food

• From farm to fork, Sustainability, Influences on consumer choices, Preparing appropriate foods

• Food and Textile Technologies

• Creativity, Design, Dexterity, Problem solving, Developing appropriate items

• Developing Healthy Choices

• Linking food and health, Decision making, Preparing appropriate food

• Nutritional Needs

• Varied diet, Individual needs, Stages of life, Preparing appropriate foods

S3 Broad General Education
The course followed gives pupils the opportunities to develop the necessary knowledge and skills which will enable them to select the courses they are most suited to in the senior phase. The course is comprised of four units of work. Two of which look at the skills and knowledge required to work in the hospitality industry. The other two units lay the foundation of knowledge required for the Health Food Technology course looking and human nutrition and food product development.

Senior Phase
The courses offered in senior phase are:

• National 4/5/Higher   Health Food Technology
• National 4/5   Skills for Work Hospitality

National 4/5/Higher   Health Food Technology

The Health Food Technology course aims to develop pupil skills and knowledge of a broad range of subjects from diet in relation to health, to consumer education. Throughout the course, pupils undertake a series of practical assessments which must be passed at the end of each of the three units. There is also a course assignment which will contribute 50% to their final grade. A theory exam is completed at the end of the course accounting for the remaining 50% of the course award. These courses provide students with the opportunity for in-depth study of health & food related studies.

The course aims to develop personal effectiveness in using and managing resources. They will be required to integrate specialist knowledge and skills through practical application. The course will have particular appeal and relevance to degree courses in areas such as Consumer Studies, Dietetics, Food Product Development, Environmental Health, Nursing and Social & Welfare Services.


National 4/5   Skills for Work Hospitality

This course provides a broad, practical introduction to the hospitality professions. The Course enables candidates to experience the professional kitchen and restaurant and to learn about the different roles and responsibilities in hospitality professions. It begins to develop vocational skills and knowledge. All Units in the Course place emphasis on the employability skills and attitudes that will help to prepare candidates for the workplace. Candidates will have the opportunity to develop the skills involved in preparing, cooking, presenting and serving food and drinks. Candidates will also gain practical experience of working in a realistic working environment.

More information on these courses can be found on the Qualifications page and the Skills for Work page.