S3 COURSE OVERVIEW (2 periods per week)Department/Subject: Home Economics S3 BGE C.Murray

Home Economics

Week / Month

Unit Title Activity Learning Intention Success Criteria Benchmarks Progression & Achievement

E & O Ref

1

May

Food Choice

Seating plan, intro to S3. Course overview

Discuss factors that influence food choice

Share opinions with your group Lead a discussion

Identifies the main features of current food and health policy and legislation and their impact on individuals, the community and the world of work.

Adapts and cooks dishes for specific diet relatedConditions, for example, anaemia, food allergies.

Applies knowledge of nutrition/healthy eating to plan,make and evaluate dishes to meet thenutritional/health requirements of different groupsIn the community.

Identifies and explains different influences onconsumer choice, for example, the environment,Social justice, food security.

Independently carries out a range of techniquesand processes to make food itemsfor example,Food: whisking, folding, sauce making, testing forReadiness, blending.

HWB 4-30a

HWB 4-32a

HWB 4-32b

HWB 4-34a

HWB 4-37a

HWB 4-37a

2 Activity Levels Spaghetti Bolognese

Gain a K&U of an athletes dietary needs Talk about nutrients important to someone with high/low energy requirements

Explain why people who lead active lifestyles require a different diet Explain the implications of a high energy diet for someone who uses little energy

3 Age Chicken & Rice Soup

Gain a k&u of the importance of eating the correct diet for age Consider why people of different ages require different diets

Explain how age can affect dietary choices Explain how age can affect dietary needs

4 Cost Cheese and Potato Bake

Gain a knowledge and understanding of the effect cost has on food choice

Show how cost can affect food choice and its effect on health overall

5 ReligionLentil Dahl

Gain a K&U of the religious influences on food choice

Choose a religion and explain what dietary traditions it has Discuss how his will affect health

6 Health / Health issues Greek Yoghurt Parfait

Gain a K&U of health issues that affect dietary choices.

Discuss how illness can affect dietary choices Discuss how illness can be improved through good dietary choices

7

Food for The Scottish Dietary Goals

Investigate the dietary goals Discuss why we have these goals Discuss the benefits of following dietary goals

Applies knowledge of nutrition/healthy eating to plan,make and evaluate dishes to meet thenutritional/health requirements of different

HWB 4-31a

S3 COURSE OVERVIEW (2 periods per week)Department/Subject: Home Economics S3 BGE C.Murray

Home Economics

Health groupsIn the community.

Identifies the main features of current food andhealth policy and legislation and their impact onIndividuals, the community and the world of work.

Independently carries out a range of techniquesand processes to make food itemsfor example,Food: whisking, folding, sauce making, testing forReadiness, blending.

HWB 4-30a

HWB 4-37a

8 Sugar

Carrot cake

Gain a knowledge and understanding of the implications of a high sugar diet

Demonstrate the correct amount of sugar in the diet Discuss ways of reducing the consumption of sugar in Scotland

9 Non-Starch Polysaccharides

Investigate the fibre content of certain foods Gain a K&U of the benefits of a high fibre diet

Show that you can test a food for Fibre Explain the benefits of a high fibre diet

10 Reduce Salt Increase CalciumCheese & Ham Penne Pasta

Investigate the implications of a high salt diet Investigate the benefits of Calcium to different groups of people (young, female, elderly

Discuss the implications of a high salt diet Create ways to reduce salt content in common recipes

11 ACE Vitamins Discover the roles vitamins play in our health Discuss the need for Vitamins to maintain overall health

Research the benefits of Vitamins A,C,E Present your findings to the class

12 Summary of Dietary GoalsPancakes

Summarise K&U of dietary goals Discuss the dietary goals Do we need them, why/ why not?

13 Design and Make Lacy Pancakes

Intro to Design and MakeBrief

Gain a K&U of a design brief in order to identify Key Issues

Show my understanding of key issues by identifying these from the brief Explain why there are key issues

Within a food/textile context; Uses a range of strategies to provide a detailedInvestigation of a more complex design brief. Creates a detailed specification to meetThe design brief. Identifies and justifies potential solutionsFor the brief. Researches and selects appropriate materialsIn addition, resources. Designs and makes item to meet the needsOf the brief. Evaluates the effectiveness of the itemIn relation to the specification. Justifies improvements to own and others’ products.

TCH4-04c

TCH4-04d

14 Design Lacy pancakes First try

Show creativity when designing Lacy Pancakes

Design a lacy pancake that meets the brief Write the recipe for Lace pancakes Make lacy pancakes

15 Evaluation

2nd try

Gain a K&U of how to evaluate effectively linking back to the brief

Evaluate first attempt at lacy pancakes Make changes and make lacy pancakes again, taking into account the changes

16 Evaluation Gain a K&U of how to evaluate effectively linking back to the brief

Evaluate 2nd attempt at lacy pancakes Design a final lacy pancake and recipe

17 Final attempt Decide final alterations to Alter the recipe and design

S3 COURSE OVERVIEW (2 periods per week)Department/Subject: Home Economics S3 BGE C.Murray

Home Economics

successfully make lacy pancakes one final time Make your final Lacy Pancakes

18 Design and Make Textile Project

Intro Brief

Link prior knowledge to new situation to successfully identify key issues form a design brief

Select key issues and explain why they are important

Independently carries out a range of techniquesand processes to make textile items,for example,Textiles: seam finishes – pinking, zig zag, hems,Casing, simple applique, simple pocket, fastenings.

Within a food/textile context; Uses a range of strategies to provide a detailedInvestigation of a more complex design brief. Creates a detailed specification to meetThe design brief. Identifies and justifies potential solutionsFor the brief. Researches and selects appropriate materialsIn addition, resources. Designs and makes item to meet the needsOf the brief. Evaluates the effectiveness of the itemIn relation to the specification. Justifies improvements to own and others’ products

TCH4-04b

TCH4-04c

TCH4-04d

19 Design Show creativity to design your own cushion in accordance with the design brief

Creatively design your own cushion

20 Skills re-cap

Equipment re-cap

Link prior knowledge to new situation to use sewing skills successfully

Demonstrate how to measure, cut, pin, tack, straight stitch, blanket stitch Identify equipment suitable for your tasks

21 Begin Sewing Gain confidence in carrying out skills in sewing

Use peer support to guide and support class-mates Use leadership skills to successfully take part in sewing

22 Cont. Sewing Gain confidence in carrying out skills in sewing

Show confidence using sewing skills Work in collaboration with others in class to reach a common goal

23 Cont. Sewing Gain confidence in carrying out skills in sewing

Show confidence using sewing skills Work in collaboration with others in class to reach a common goal

24 Finish sewing Gain confidence in carrying out skills in sewing Evaluate your design, skills and overall work to identify changes that could be made

Show confidence using sewing skills Work in collaboration with others in class to reach a common goal Reflect on your performance in design, skills and teamwork

25 Food Product Dev

IntroductionWhat is FPD?

Scones

Gain a k&u of functions of certain foods Gain K&U of the functions and link this with practical skills

Identify recipes used to demonstrate functions of foods Successfully prepare scones to show the function of milk as a glaze Demonstrates an understanding of the

functionalproperties of food, for example, adding air, binding,glazing, thickening, through preparing a

TCH4-04a26 Fat function in

pastry Mini Quiches

Gain a k&u of functions of certain foods Gain K&U of the functions and link this with practical skills

Discuss the method of preparing pastry Identify key areas where pastry could go wrong

S3 COURSE OVERVIEW (2 periods per week)Department/Subject: Home Economics S3 BGE C.Murray

Home Economics

Explain how to avoid these errors

variety ofFoods.

Evaluates the role of processed foods forconsumers, for example, cost, shelf life,Availability, nutritional value.

Identifies and explains legal requirements in relation to food packaging.

Applies knowledge about consumer rights and responsibilities and identifies where to get help.

Applies knowledge to minimise bacterial growthWhen preparing food items.Explains what happens to bacteria at keyTemperatures.

HWB 4-36aHWB 4-34bHWB 4-37b

HWB 4-33a

27 Baking Victoria Sponge

Gain a k&u of functions of certain foods Gain K&U of the functions and link this with practical skills

Explain how mistakes happen in a Victoria Sponge recipe (collapse, not risen) Discuss how to avoid these mistakes

28 Flour + yeast Bread rolls

Gain a k&u of functions of certain foods Gain K&U of the functions and link this with practical skills

Demonstrate your knowledge of the function of flour by making bread rolls Discuss the function of flour and yeast in bread rolls

29 Flour + sauce Thickening Smoked haddock Risotto

Gain a k&u of functions of certain foods Gain K&U of the functions and link this with practical skills

Discuss the function of flour in sauce in detail Demonstrate your ability to carry out skills to make a sauce

30 Designing a new product Specifications Food packaging

Gain a k&u of functions of certain foods Gain K&U of the functions and link this with practical skills

Discuss the key information that needs to be gathered before making a new product Research issues that can affect the success of a new product

31 Create your own food product

Gain a K&U of a product specification and its need in FPD

Linking prior K&U, create a product that will appeal to teenagers Show your K&U of healthy eating when designing the new product

32 Hygiene and Safety

Demonstrate prior knowledge to show your understanding of the importance of H&S and apply this in FPD

Discuss what H&S rules are Explain why H&S rules are importance in FPD

33 Summary Gain a k&u of functions of certain foods Gain K&U of the functions and link this with practical skills

Summarise the functions of ingredients in a short summary presentation Work cop-operatively with your peers to create a short presentation

34 Contemporary Food issues

Farm to fork Gain a K&U of where food comes from

Mind-map ideas about where popular food comes from Link prior knowledge about FPD

Identifies and explains different influences onConsumer choice, for example, the environment, social justice, food security.

HWB 4-34aHWB 4-37aHWB 4-34bHWB 4-36a

S3 COURSE OVERVIEW (2 periods per week)Department/Subject: Home Economics S3 BGE C.Murray

Home Economics

Evaluates the role of processed foods forconsumers, for example, cost, shelf life,Availability, nutritional value.

Identifies and explains legal requirements in relation to food packaging.

Applies knowledge about consumer rights and responsibilities and identifies where to get help.

HWB 4-37b35 Farm to fork Investigate a group of foods and find out where they come from. How do they get from start to finished product

Investigate one food and find out where it comes from Share ideas with the class

36 Food Miles Gain a K&U of food miles and their effect on food consumption and global warming

Discuss how we can reduce food miles Discuss the impact food miles has on the planet and on health

37 Organic Produce

Gain a K&U of organic and its true meaning

Explain what organic means Share your opinions about organic foods, taking into account the advantages and disadvantages

38 Packaging Gain a K&U of packaging and the laws related to this

Investigate the different types of packaging Evaluate their environmental impact Discuss ways to reduce food packaging