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S2 Home Economics Course Plan 18/19

  • 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.

    We will use literacy toolkit to assess the recipe pupils write

    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.

    Activity

    • Introduction to Food Choices, Staple and cultural ingredients – Homework 1
    • Practical – Dahl
    • Practical – Vegetable Samosas
    • Practical – Flat bread and dips
    • Staple and cultural ingredients – Homework 2
    • Practical – Chicken Nuggets and Wedges
    • Practical – Sweet and sour noodles
    • Practical – Egg Fried Rice
    • Staple/Future foods. – Homework 3
    • Practical – Patatas Bravas
    • Practical – Magdalenas
    • Practical – Highlander Short bread