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