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S1 Home Economics Course Plan 19/20

 

 

  • Curriculum Area:

    Hygiene, safety, weighing and measuring and Healthy Eating

    Curriculum for Excellence ‘Benchmark’

    Applies food safety principles from purchase
    to consumption and when preparing or cooking food.
    Lists the conditions for bacterial growth.

    Demonstrates an understanding of current dietary advice through preparing foods to meet specific health needs, for example, obesity, high blood pressure.

    Evaluates information on food packaging and uses it to make informed choices when selecting food for given situations.
    Selects from and uses a wider range of ingredients and a more complex range of
    skills and equipment, for example, rubbing-in, shaping, simmering, creaming, decorating, garnishing.

    We will use literacy toolkit to assess their HE in News topic

    Numeracy skills will be developed through weighing and measuring

    Activity

    Safety and equipment
    Weighing and measuring
    Homework 1
    Bruschetta
    Food hygiene and safety 1
    Rock Buns
    Food Hygiene and storage 2 homework 2
    Apple Crumble
    Healthy eating Issue HE in news homework
    Lentil soup
    Health Eating CDA
    Quorn Chilli Pockets
    Look at the labels
    Macaroni cheese
    Assessment
    HE in News presentations
    Truffles
    Polar bear peppermint creams

  • Curriculum Area:

    Design and Make task

    Curriculum for Excellence ‘Benchmark’

    Lists the conditions for bacterial growth.
    Explains the correct storage of food items,
    for example, raw meat, dry goods.
    Designs and makes a new product.
    Evaluates the product against own specifications and identifies how it could be improved.

    Evaluates the different sensory qualities
    of a range of food and drinks.

    We will use literacy toolkit to assess their recipe writing

    Activity

    Pasta Napolitana
    HE in News presentation
    Food Processing – Homework task
    Vegetable Couscous
    Sensory Evaluation of foods
    Noodles
    Design and make choices and recipe writing
    Savoury Rice
    Complete recipe writing = make a label if finished
    Make and evaluate snack pot – at home if not in class

  • Curriculum Area:

    Breadalbane apprentice - Farm to fork

    Curriculum for Excellence ‘Benchmark’

    Explains factors that could influence choice
    of food, for example, media, poverty, peer pressure, seasonality, sustainability, environmental / ethical issues and potential impact on health.

    Evaluates information on food packaging and uses it to make informed choices when selecting food for given situations

    This unit of work will involve a talk from RHET and a Farm Visit to Stewart Towers Dairy. Final ice creams sold at school event

    Activity

    Investigating dairy farming
    Bread and Butter pudding
    Choose flavours
    Use explore food to do nutritional analysis
    Welsh Rarebit muffins
    Design a label for your ice cream
    Use nutritional information from Explore food as part of this.
    Finish for homework
    Lemon and ginger cheesecake
    Design packaging using given information. Finish for homework
    Easter nests
    Show pupils how to use ice cream makers for next week
    Make and taste ice cream

  • Curriculum Area:

    Textiles Technology (This unit takes place on rotation throughout the year)

    Curriculum for Excellence ‘Benchmark’

    Demonstrates competence when pinning, tacking and using a sewing machine, for example, can measure accurately, place pins
    at correct measurement, tack neatly and sew
    a straight line and curve on a sewing machine, following marked lines.
    Uses a variety of textile skills to create
    a personalised item
    Numeracy skills will be developed through measuring seam allowances.

    Activity

    Pupils will make two textile items over the year.
    A Cord tidy using basic hand sewing stitches.
    A cushion using more complex applique and embellishing techniques.