Home Economics

Head of Department

  • Mrs T Rosato (Assistant Head of Year 10)


Subject Teachers

  • Mrs K Kane 


  • Mrs N Simpson (Head of RE, Head of Year 8)



  • Mrs A Dunlop

Introduction and ethos

Presently the Home Economics department consists of two full-time teachers and a full-time technician.  We have two state of the art fully equipped rooms for practical work, two computer suites and a prep room.  The department was officially opened in September 2009 by Councillor Jim Rodgers OBE.

Home Economics provides pupils with opportunities to explore real issues explicitly relevant to real-life contexts. These experiences lead to the development of transferable skills. Of particular value is the contribution of the subject to the development of skills such as decision making and working with others.

Key Stage 3 Overview

At Key Stage 3, Home Economics is a contributory part within Learning for Life and Work.  It gives pupils the skills they need to lead affective lives as individuals, family members and as part of the wider community.

The skills, knowledge and understanding developed through studying Home Economics are important in today’s society, where:

  • many people rely on ready-made meals
  • obesity is an increasing problem; and
  • diet-related illness is prevalent.

Pupils have the opportunity to explore these issues in context, leading them to develop a range of transferable and cross-curricular skills.  Pupils have opportunities to learn about the three key concepts:

  • Healthy Eating
  • Home and Family Life
  • Independent Living

All Key Stage 3 pupils study Home Economics for three 55 minute periods over the two week school cycle.

Year 8 | Topics of Study

  • Rules and routines
  • Health and Safety
  • Equipment, cookers and measuring
  • Food and Nutrients
  • Food Labelling

Year 9 | Topics of Study

  • Health and Safety
  • Eatwell plate
  • 8 Tips for Eating Well
  • Dietary disorders
  • Ages and Stages
  • Parenting skills

Year 10 | Topics of Study

  • Safe food
  • Taking care of your food
  • Food poisoning
  • Storing food correctly
  • Consumer rights and responsibilities

The pupils get to cook a wide range of dishes and they also get a seasonal treat at Halloween, Christmas and Easter. 

There are three key assessment dates over the school year and pupils are assessed through a variety of practical assessments, project work and written exams.

Key Stage 4 Overview

Two options are available at Key Stage 4:

  • GCSE Home Economics  (CCEA)
  • Level 2 Occupational Studies (Design & Creativity)Patisserie and Baking, and Contemporary Cuisine (CCEA)

GCSE Home Economics (CCEA)

Unit 1: Diet and Health, and Consumer Awareness – Exam, 40% Unit 2: Diet and Health (Controlled Assessment), 40% Unit 3: Consumer Awareness (Controlled Assessment), 20%

The course is assessed through one written paper and a series of controlled assessment tasks.

Unit 1: Diet and Health, and Consumer Awareness (Written Exam)

  • What’s on the Plate?
  • What’s in Food?
  • What’s on the Label?
  • Ages and Stages
  • Dietary Disorders
  • Special Diets
  • The Facts Behind the Issues
  • Keeping Food Safe
  • Creativity and Food
  • Being an Effective Consumer
  • What Influences Shopping?
  • Money Matters
  • Wiser Buyer.

Unit 2: Diet and Health (Controlled Assessment Tasks)

  • Planning activity;
  • Practical activity; and
  • Evaluation activity.

Unit 3: Consumer Awareness (Controlled Assessment)

  • Identification of issues;
  • Research-based activity;
  • Primary investigation; and
  • Conclusions and evaluation.

The GCSE pupils study Home Economics for 6 periods over the two week timetable cycle.

Occupational Studies

The world of work is constantly changing. Today it is uncommon for a person to have only one occupation throughout their working life, so it’s vital that we are able to transfer and adapt our knowledge and skills throughout our careers.

To foster these abilities, Occupational Studies allows learners to learn for work, through work and about work, and it provides the potential for this learning to take place in out-of-school contexts. This hands-on approach is ideal for those who prefer to develop their skills in a more practical, occupational environment.

What is this course?

This is a two year course with the pupils taking one unit per year.  In year 11 they complete the Patisserie and Baking unit.  In Year 12 they complete the Contemporary Cuisine unit.  It is assessed through a pupil portfolio. 

Each pupil portfolio will represent the work completed in each unit.  The portfolios contain evidence of practical assessments, written tests, diary entries and evaluations of work completed.  All work is internally assessed and externally moderated.

The Occupational Studies course has 6 periods over the two week timetable cycle.

Key Stage 5 Overview

BTEC Level 3 Subsidiary Diploma in Hospitality

The course consists of three mandatory units plus optional units that make up a total of 360 guided learning hours (GLH) or 60 credits for the completed qualification.

Mandatory Units

  • The Hospitality Industry
  • Principles of supervising customer service performance in hospitality, leisure, travel and tourism.
  • Providing customer service in hospitality.

The level 3 qualification is designed to provide specialist work related qualifications in a range of vocational sectors.  It gives learners the knowledge, skills and understanding needed to prepare for employment within the industry.

Career pathways

Home Economics covers a diverse range of career paths.  Career opportunities can be found in the following areas:

  • Nutrition
  • Environmental Health
  • Teaching
  • Hospitality industry
  • Retail industry
  • Medical Professions – Nursing, midwifery, occupational therapy
  • Or a wide range of careers in the food industry

Useful links