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Home Economics

Departmental Staff

Head of Department

Miss K. Jemphrey BA(Hons), PGCE

Subject Teachers

Mrs C. Welch    BSc(Hons), PGCE, MEd(Dist)

Mrs L. Stevens BA(Hons), PGCE

Subject Technician

Mrs C. McCarron

Key Stage 3

Year 8

  • Health and Safety

  • Health Eating and Nutrition

  • Using Equipment

  • Farm to Fork

  • Family Life

Year 9

  • Health 7 Safety

  • Healthy Eating and Nutrition

  • Meal Planning

  • Contemporary World Cuisine

  • Consumerism & Family Life

Year 10

  • Health and Safety

  • Healthy Eating and Nutrition

  • Patisserie & Baking

  • Family life & Consumerism

  • Hospitality Industry

Key Stage 4 : CCEA Occupational Studies Design & Creativity

This is a two year course and the pupils will study one unit each year.

Contemporary Cuisine

This unit provides learners with some of the basic cooking principles required by cooks and chefs in the catering industry when preparing and cooking a range of starters, main courses & desserts.

Patisserie and Baking

This unit provides learners with some of the basic baking principles required by pastry chefs in the catering industry.

Learners will apply legislative requirements when handling food and learn how to work safely and hygienically in the catering kitchen. They will learn how to select and use appropriate equipment correctly and will develop the creative skills to decorate and present products for service. The unit also offers an opportunity to understand the breadth of the catering industry, including career opportunities.

The course is the equivalent of one GCSE.

Key Stage 5 : BTEC Level 3 Subsidiary Diploma in Hospitality

Over the course of 2 years, the boys will complete the following units of work:

Year 13

  • UNIT 1 - Introduction to the Hospitality Industry

  • UNIT 2 - Principles of Supervising Customer Service Performance in                                   Hospitality, Leisure, Travel & Tourism

  • UNIT 3 - Providing Customer Service in Hospitality

  • UNIT 11 - Asian Food

Year 14

  • UNIT 10 - European Food

  • UNIT 11 - Contemporary World Food

  • UNIT 22 - Planning & Managing a Hospitality Event

All of the above units are internally assessed through the use of assignments and is the equivalent of one GCS A-Level.

  • Nutrition

  • Chef

  • Dietician

  • Nutritionist

  • Restaurant Manager

  • Hotel Manager

  • Teaching

  • Hospitality Industry

  • Retail Industry

  • Medical Professions, Nursing, Midwifery & Occupational Therapy

  • A wide range of careers in the food industry

Career Paths

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