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S2 Home Economics Course Plan 19/20

  • Curriculum Area:

    Design and Make

    Curriculum for Excellence ‘Benchmark’

    Identifies nutrient sources and their functions, including, fat, carbohydrate, vitamins, calcium, iron, dietary fibre.
    Prepares dishes and identifies the main nutrients they contain.

    Identifies and demonstrates creative and innovative ways to solve the design brief.

    Designs and makes a new product.
    Evaluates the product against own specifications and identifies how it could be improved.

    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.

    (homework throughout the course will be to practice practical skills)

    Activity

    • Intro to nutrients and protein

      Fats, Carbs, Water and Fibre
      Homework task 1
      Practical – Burgers

      Practical – Breadalbane bites

      Vitamins and minerals

      Practical Pizza Whirls

      Practical Vegetable and Bean soup

      Dietary Goals
      Homework task 2
      Design and make – food orders

      Practical – Muffins

      Practical – Design and Make
      Homework 3 revision
      Pizza Evaluation and Assessment

  • Curriculum Area:

    Highland Chef Competition, Practical cookery skills tested, Looking at seasonal and local foods and their benefits.

    Curriculum for Excellence ‘Benchmark’

    Evaluates the different sensory qualities of food and drinks

    Evaluates the role of food within social and cultural contexts, for example, using staple foods in different countries, food in the religious context.
    Applies appropriate eating and drinking behaviours in different settings.

    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.

    Within a food / textile context:
    Uses a range of creative and innovative strategies to investigate a design brief.
    Researches materials and resources available.

    Evaluates the product against own specifications and identifies how it could be improved.

    Homework for this unit will involve research and planning chosen dishes.

    Activity

    Presentation from Rannoch Smokery to discuss their products and company
    Presentation from Royal Highland Education Trust on seasonal and local products
    Introduction
    Menu planning
    Garnish
    Make starter
    Make main course
    Make dessert
    Evaluation of dishes

  • Curriculum Area:

    Food Choices and Culture

    Curriculum for Excellence ‘Benchmark’

    Evaluates the role of food within social and cultural contexts, for example, using staple foods in different countries, food in the religious context.

    Identifies nutrient sources and their functions, including, fat, carbohydrate, vitamins, calcium, iron, dietary fibre.
    Prepares dishes and identifies the main nutrients they contain.

    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

    Activity

    Nutrient re-cap lesson -complete worksheet and for homework if not finished
    Practical – Dahl
    Practical – Vegetable Samosas
    Practical Sweet and Sour Noodles
    Staple and cultural ingredients – project work
    Staple and cultural ingredients – project work
    Staple and cultural ingredients – project work completed and presented
    Practical – Chicken Nuggets and Wedges
    Practical – Egg Fried Rice
    Practical – Patatas Bravas
    Practical – Magdalenas
    Practical – Highlander Short bread