Saturday 25th May 2013
Headmaster: Bruce C.W. Grindlay MA (Cantab)
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Academic Departments

Home Economics

Today in Britain we have one of the worst diets in Europe; too many fast foods and ready prepared meals.  Our young people need to learn the techniques to prepare healthy balanced meals and here at

Raspbery Shortcake Hearts
Smoked Salmon Blinis
Salmon Mousse with Avocado

Sutton Valence in our Home Economics Department with its excellent facilities and equipment we are able to deliver this important life skill.

The aim of the subject is to develop a good understanding of food hygiene, the safe use of equipment, develop skills and their ability to work and co-operate with others.  Pupils enjoy learning by doing so that they develop a positive attitude to diet and health.

 

AS Level:

The aim is to develop and apply knowledge, understanding and skills to meet human needs in a broad range of activities.  To develop an awareness of the management of resources to meet an identified human need in a diverse and ever changing society and to take account of rapid technological and environmental changes.  To be able to develop their practical presentation and skills to a high level.

Course structure:

Pupils will be following the OCR AS Level Home Economics specification (Food, Nutrition and Health) H111.  The course is comprised of two units, which are assessed externally:

Unit 1    Society and Health

Unit 2    Resource Management

Practical food preparation will be incorporated throughout the course to illustrate the area that is being studied at the time. 

 

GCSE:

In the Fourth Form (Year 10) pupils are able to take the subject as a GCSE option following the OCR Home Economics - Food and Nutrition specification.  The course offers preparation for living in a contemporary changing society and the opportunity to develop relevant, appropriate and transferable skills.  Throughout the two years they will develop and extend their skills and as an additional qualification they will complete the Level 2 Award in Food Safety and Catering Examination set out by the Chartered Institute of Environmental Health.

 

Key Stage 3:

All pupils have the opportunity to study Home Economics and we aim:

1) To develop intellectual, aesthetic, manipulative and creative skills in relation to food and home making, and to establish criteria that will develop the pupil’s power of analysis and enable them to plan, control and evaluate personal and home resources.   
2) To encourage a caring attitude towards others, especially other members of the family and community and teach co-operation and tolerance of others.    
3) To develop the pupil’s interest in and understanding of the relationship between diet and health through an awareness of dietary needs.     
4) To develop skills which will prepare pupils for adult life and work in a changing world.        
5) To provide a scientific basis for the understanding of everyday articles and materials in the home and to develop a positive attitude to health and hygiene and safety.   
6) To make pupils aware of the opportunities open to them in acquisition of a place to live and to give them the relevant legislation’s and local and national bodies available on all consumer matters and to teach them how to use these services.   
7) To develop self-reliance, initiative, creativity and originality and develop powers of appreciation and self-expression.        
8) To create enjoyment so that the subject will prove lasting and give pleasure to pupils.

 

Career Opportunities

Home Economics is a subject that is useful in many areas of the catering industry for hotel management, leisure and tourism, Home Economics in industry as well as in the field of medically related vocations, eg nursing, midwifery, physiotherapy and dietetics.  It also combines well with such subjects as Psychology, Biology, Modern Foreign Languages and Business Studies.

 

Head of Department:
Kay Andersen Cert Ed

Departmental Staff:
Anne Wilkinson Cert Ed