Home Economics:  Senior Phase

The Senior Phase at Lasswade High School builds on the Broad General Education experience and allows students in S4 to S6 to gain qualifications and awards across in range of contexts.  In Home Economics we offer Hospitality, Practical Cake Craft, Health and Food Technology, Fashion and Textile Technology

N4/N5 Hospitality

This course aims to further develop candidates’ life skills and enhance their personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing candidates for life, the course anticipates their future needs and enables students to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts.

The course aims to enable candidates to:

• proficiently use a range of cookery skills, food preparation techniques and cookery processes when following recipes
• select and use ingredients to produce and garnish or decorate dishes
• develop an understanding of the characteristics of ingredients and an awareness of their sustainability
• develop an understanding of current dietary advice relating to the use of ingredients
• plan and produce meals and present them appropriately
• work safely and hygienically

Resources to Support Learning

Demonstrations – www.understandingstandards.org.uk

BBC Bitesize – www.bbc.com/education/subjects/zhtsr82

National 4 SQA – www.sqa.org.uk/sqa/47433.html

National 5 SQA – www.sqa.org.uk/sqa/47439.html

Cookery Skills, Techniques and Processes help links – www.bbc.com/education/subjects/zhtsr82

N5 Practical Cake Craft

Unit 1: Cake Baking

In this unit the students have to successfully make and bake six different cakes types; Medium Sponge, Light Sponge, Tray Bakes, Madeira Sponge, Lightly Fruited Cakes and Rich Fruit Cakes.

www.bbc.co.uk/education/topics

Unit 2: Cake Finishing

Students learn about different ways to coat and fill cakes.  They also work on developing cake decorating skills i.e. Modeling, Crimping, Commercial Cutters, Piping, Embossing and Stenciling.

www.bbc.co.uk/education/topics

At the end of the end of the year session our students design and make their final cake to their chosen special occasion.

The following provides a broad overview of the subject skills, knowledge and understanding developed in the course:

• Interpreting a design brief
• Carrying out a practical activity to meet the requirements of a design brief
• Knowledge of methods of cake baking and finishing
• Knowledge of functional properties of ingredients used in production of cakes and other baked items
• Skills in baking and finishing in the production of cakes and other baked items
• Creatively applying finishing techniques to cakes and other baked items
• Working safely and hygienically
• Using specialist tools and equipment with dexterity and precision in routine and familiar tasks
• Organisational and time management skills
• The ability to evaluate both the product and the process

N5/Higher Health and Food Technology

The purpose of this Course is to allow students to develop and apply the knowledge and skills of research, analysis and evaluation in order to make, informed food and dietary choices.  The course addresses contemporary issues affecting food and nutrition, including ethical and moral considerations, sustainability of sources, food production and development, and their effects on consumer choices.

The course has five broad and inter-related aims that enable candidates to:

• Analyse the relationships between health, nutrition and food
• Develop and apply understanding and skills related to the functional properties of food
• Investigate contemporary issues affecting food and consumer choice
• Use research, management and technological skills to plan, make and evaluate food products to a range of dietary and lifestyle needs
• Prepare food using safe and hygienic practices to meet specific needs

The course uses an experiential, practical and problem-solving learning approach to develop knowledge, understanding and skills, and promotes independence in learning. The course uses real -life situations, and where appropriate, takes account of local, cultural and media influences and technological innovations

Resources to Support Learning

www.bbc.com/education/subjects/zjw2n39

www.foodstandards.gov.scot/education

www.foodafactoflife.org.uk/

www.nhs.uk/pages/home.aspx

N4/N5/Higher Fashion and Textile Technology

The National 4/5/Higher Fashion and Textile Technology course enables students to develop an understanding of textile properties, characteristics and technologies, item development, fashion/textile trends and factors that affect fashion choice. The course particularly emphasises the development of practical skills and textile construction techniques to make a variety of fashion/textile items, to an appropriate standard of quality.

Candidates will develop skills so they can

• have the ability to plan, make and review fashion/textile items with accuracy
• have the ability to use a range of textile construction techniques with accuracy
• knowledge and understanding of a range of textile characteristics, properties and technologies for a range of different applications
• have knowledge and understanding of the uses of textiles
• have the ability to work to a brief
• selecting, setting up, adjusting and safely using of tools and equipment
• have knowledge and understanding of a range of factors that influence fashion/textile choices
• problem-solve in straightforward contexts with some complex features
• communicate and justifying ideas
• evaluate the development process and the completed fashion/textile items

Resources to Support Learning

www.bbc.com/education/subjects/zm2tvcw

www.vogue.co.uk/

www.elle.com/