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Staff

  • Mrs Judith Davies
  • Mrs Shona Murray

Our Department

Accommodation comprises of 2 fully equipped practical food rooms and a food store.

Courses

In S1 - S3 learners are working through the BGE course.  This includes lots of practical cookery so the learners become equipped with the skills to enable them to complete courses in the Senior Phase.

In S1 learners complete tasks on health and safety and nutrition to enable them to gain knowledge within the subject area.  Practical assessments take place throughout the course and they also get a written test on the knowledge they have been taught throughout their first year.

In S2 learners complete tasks on The Scottish Dietary Targets, functional properties of food and they investigate food miles and sustainability.  Practical assessments take place throughout the course and they also get a written test on the knowledge they have been taught throughout their second year.

In S2, learners also get the opportunity to choose the baking course ‘The Great Kelso Bake off’.  This is a practical based subject where learners work towards producing an afternoon for charity.

In S3 learners revisit some of the knowledge they have been taught in S1 and S2 to enable them to have the knowledge to continue this subject in the Senior Phase.  They will also learn about topics such as dietary diseases, different methods of cooking and food labelling.  Practical assessments take place throughout the course and they also be assessed on the knowledge they have been taught throughout their third year.  Learners get the opportunity for personalisation and choice when they make, bake and design their own large Christmas cake.

In fourth, fifth and six year we offer National Qualifications courses in Health and Food Technology at National 4, National 5 and Higher.  Leaners will study these either 5 or 6 periods per week.  More details on these courses can be found on the SQA website http://www.sqa.org.uk/sqa/45738.html.  Learners are encouraged to use this website for past papers/specimen papers in the subject as revision.

In the Senior Phase we also offer Hospitality at National 4 level.  This is mainly a practical course and would be suitable for those interested in the catering industry in the future.

Ingredients
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