Home Ec@Johnstone High

where everyone has a signature dish ...

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Know your Chef

Miss Purves
Miss Purves

Principal Teacher

Mrs Barry
Mrs Barry

 

Mrs Carlin
Mrs Carlin

 

What's Cookin' in Home Economics

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FCTT Blog

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Courses in FCTT

School Information
Broad General Education

Summary blurb required. [more ...]

All About Subjects
National 4
Hospitality Practical Cookery

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Pupil Work
National 5
Hospitality Practical Cookery

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school news
National 5
Hospitality Practical Cake Craft

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school news
ASDAN
Award Scheme Development and Accreditation Network

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Extra Curricular Activities

"I myself am entirely made of flaws, stitched together with good intentions"

Extra Curricular activities
Gardening Club

Organised by V. Barry. Friday lunchtimes

Activities
Fashion Supported Study

Organised by V. Barry. Thursdays after school

Additional Activities
Sewing Club

Organised by A. Carlin. Friday lunchtimes

Broad General Education in FCTT S1 - S2

Subjects
Topics

Detail to be added

Aims
Experiences & Outcomes

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Standards
Assessment?

Detail to be added.

Progression
Progression

Towards the end of S2 pupils can choose to study Art & Design in S3 and then later in S4 and S5.

Guidance and Subject staff will provide advice on the best way to proceed. [... more]

Level 4 @ S3 Practical Cookery

Pupils have to make a choice at the end of S2 about the subjects they want to study further in S3 and perhaps take it to the next level.

Extra Curricular activities
Who for?

Home economics will be a broad based practical course which will be designed to suit all pupils and aim to make them secure in level 4 Health and Wellbeing – Food and Health.

This course is a natural progression from the coursework covered in S1/S2 with more emphasis on the practical skills in preparation for National 4 Hospitality Practical Cookery being delivered in S4 and beyond.

Activities
Course Focus

The course will have more emphasis on the development of practical food skills, processes and techniques in the manufacture of a wide range of recipes/products.

The course will be a continuation of the pupils’ awareness and practice of good nutrition and eating habits in line with the current dietary targets and their own Health and Wellbeing.

Additional Activities
Units

Units within the S3 course include:

  • Practical Food/Cookery Skills
  • Food For Life and Health
  • Food Product Development - Christmas Hamper Assignment (similar to the current design assignments on pasta and scone within S2).
  • Royal Environmental Health Institute of Scotland (REHIS) – Food Hygiene Certificate.
  • Craft Baking (introduction to this with a view to offering National 5 Cake Baking and Finishing in S5/S6.
Additional Activities
Progression

The course leads to Hospitality Practical Cookery at National Levels 4 and 5

These 2 courses aim to develop pupils’ 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.

Alternatively there is a course of Hospitality Practical Cake Craft at National 5 level.

This course is practical and relevant to the world of work. It allows pupils to develop a range of artistic techniques and to consolidate them through the practical activities of baking and finishing a variety of individualised cakes and other baked items.

ASDAN courses in S3 and Beyond

Subjects
About

A nationally recognized qualification at bronze, silver and gold levels.

The course aims to develop pupils’ self confidence, initiative and ability to work in co-operation with others. It also aims to increase pupils’ skills in the specific areas of communication and practical abilities.

This course would be a benefit to pupils of all ability levels.

Aims
Activities

Pupils will plan and review events they hold based on activities which include:

  • Organising and running coffee mornings.
  • Organising and running soup and sweet lunches.
  • Organising and holding themed nursery parties.
  • Planning and making food for a picnic lunch.
  • Planning, organizing and participating in 1 week’s Work Experience.
  • Leisure activities which foster team building.
  • Providing a service for others.
  • Setting up a mini enterprise.

Co-operative working will be highlighted in all of these experiences.

Standards
Life Skills

The courses emphasizes the development of life skills and its approach to teaching and learning is one which encourages:

  • Self confidence
  • Initiative
  • Independence
  • Self discipline
  • Responsibility
Progression
Progression

There will be a progression through the bronze, silver and gold levels with the Asdan Award Scheme culminating with the gold award which could be achieved in S5/S6.

Pupils carry forward their accumulated credits from S3(Bronze Level) into S4(Silver Level) and beyond.

Pupils can join this course at any stage to complete one of the 3 levels

National 4

Equivalent to General level at Standard Grade, the National 4 course consists of two units with an added value practical activity project.

information
Unit title?

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who does them
Unit title?

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assessment
Assessment

The course culminates with the planning, preparing and serving of a 2 course meal.

Added Value

Detail might have to be added ...

National 5

Very similar to National 4 but taken to a more advanced level, developing ideas in greater depth and detail

information
Unit title?

Detail to be added ...

about
Unit title?

Detail to be added ....

assessment
Assessment

At this level successful candidates have to plan, prepare and present a 3 course meal.

Exam

Details might have to be added ...

National 5 Practical Cake Craft

Details to be announced ....

information
A Unit

 

about
A Unit

 

assessment
Assessment

 

Careers In Hospitality

chef
dietician
food science
food nutrition
restaurant management
baker
food marketing
many many more