| Home Economics - S5/S6 Course Choice |
HEALTH AND FOOD TECHNOLOGYHealth and food technology is offered at three levels
The department also offers Intermediate 1 and Intermediate 2 practical cookery which are practical based courses which are suited to pupils who are more skilled in this area than written work. They can be taken by "new starts" or can follow on from either Standard Grade or Intermediate 1 health and food technology. It can act as a bridge between a practical based course at Intermediate 1 and a more academic based course at Intermediate 2. These courses develop -
As with S1 – S4, pupils are required to make a contribution towards ingredients for practical work. Health and Food Technology - HigherPurpose This course provides students with the opportunity for in-depth study of health and food technology. The course aims to develop students' personal effectiveness in using and managing resources. They are required to integrate specialist knowledge and skills, through practical application, to solve technological problems. Emphasis is placed on the development of transferable skills using a student-centred approach. Recommended Entry
Course Details The course comprises 2 mandatory units of 40 hours and 80 hours with 40 hours flexible time:
In addition to these units pupils also have to undertake a technological project. Practical work is limited to the use of management skills necessary for the effective use of materials and resources. Pupils should be aware of the academic commitment this course demands. Assessment Two types of assessment are used: 1) Internal - (a) End of unit written assessments 2) External - (a) Written exam paper taken within the main diet of exams (80 marks) - (b) Technological project completed in class time (70 marks) To gain an award, pupils must achieve all the component units as well as the external assessments. Homework You will be issued with 1 piece of formal homework every week. In addition to this you will be expected to carry out investigations, finish off any incomplete classwork and review notes on a regular basis. Progression Students who achieve Higher in health and food technology might progress to:
Careers Possible types of employment include:
Health and Food Technology Intermediate 2Purpose This course provides opportunities for students to develop specialist skills, acquire and apply knowledge and achieve technological capability. A practical approach makes the course appealing to those who may wish to progress to the vocational areas of care, hospitality or the food industry. This course develops problem solving skills and personal effectiveness in real-life situations. Recommended Entry
Course Details The course comprises 3 mandatory units of 40 hours plus 40 hours flexible time:
In addition to these units, pupils also have to undertake a technological project. This course will be taught alongside Higher and has a much greater emphasis on written work than Intermediate 1. There is some practical work involved but pupils should be aware of the academic commitments this course demands. Assessment 2 types of assessment as used: Internal
External
To gain an award, pupils must achieve all the course units as well as the external assessment. Homework You will be issued with 1 piece of formal homework every week. In addition to this you will be expected to carry out investigations, finish off any incomplete classwork and review notes on a regular basis. Progression Students who achieve Intermediate 2 in health and food technology might progress to:
Careers Possible types of employment would be similar to those identified at Higher. Health and Food Technology Intermediate 1Purpose This course provides opportunities for students to develop specialist skills, acquire and apply specialist knowledge and develop technological capability. A practical approach makes the course appealing to those who may wish to progress in the food or hospitality industries or to those who wish to brush up practical skills for life in the world beyond school. This course develops problem solving skills and personal effectiveness and helps pupils to further develop practical skills. Recommended Entry
Course Details The course consists of 3 mandatory units:
Assessment Two types of assessment are used: 1) Internal - Assessment is intended to be a continuous process taking all opportunities for you to show that you have achieved the learning outcomes. Evidence of success falls into 2 categories:
2) External - Practical assignment To gain an award of the course, pupils must achieve all the course units as well as the practical assignments. Progression Students who achieve Intermediate 1 in health and food technology might progress to: Units or a course in Intermediate 2 health and food technology Units or a course in care or hospitality at Intermediate 2 SVQs or training PRACTICAL COOKERYHospitality - Practical Cookery Intermediate 2Purpose This course is designed to enable pupils to develop practical cooking skills, further develop skills in the use of culinary equipment, amend and adapt recipes, practice numeracy skills through food costing and develop an awareness of international cuisine. Recommended Entry The entry level is at the discretion of the school but it would be advantageous to have attained either
Content This course consists of three mandatory units:
Assessment Two types of assessment are used: 1) Internal - At the end of each unit you will be assessed by your teacher on the carrying out of practical activities and for one unit the production of a report book. 2) External - A practical exercise under exam conditions to produce three different dishes for four people in 2 ½ hours - 100% of marks Homework You will be expected to research some aspects of unit work, carry out revision and complete questions similar to the external exam for practice Progression On completion of this course you could progress to:
Careers
Hospitality - Practical Cookery Intermediate 1Purpose This course provides opportunities for students to develop specialist skills, acquire and apply specialist knowledge and develop technological capability. A practical approach makes the course appealing to those who may wish to progress in the food or hospitality industries or to those who wish to brush up practical skills for life in the world beyond school. This course develops problem solving skills and personal effectiveness. Recommended Entry
Course Details A very practical course made up of 4 units:
Assessment Two types of assessment are used: 1) Internal - Assessment is intended to be a continuous process taking all opportunities for you to show that you have achieved the learning outcomes. Evidence of success falls into two categories:
2) External -Practical assignment There is a high percentage of practical work - you will often have to cook twice a week. As assessments are ongoing and practical lessons form the bulk of the assessment it is important that you have a good attendance rate and that you are committed to coming prepared for all practical lessons. Failure to meet this criteria would mean that you would not gain awards for these units. To gain an award of the course, pupils must achieve all the course units as well as the practical assignments. Homework This is a very practical course and therefore being prepared for practical lessons will be one of your largest commitments. In addition to this you will be expected to carry out investigations and finish off any incomplete classwork in your own time. Progression Students who achieve Intermediate 1 in practical cookery might progress to:
Careers Possible types of employment include:
Units are also accepted by many colleges as credits towards entry. |