Home Economics


Through the study of Home Economics, we aim to equip our pupils with the knowledge and skills which will help them be resourceful in their day to day lives. At Key Stage 3, Home Economics is a compulsory contributory subject to Learning for Life and work. During this stage pupils are provided with opportunities to demonstrate their skills in the safe, hygienic and creative use of food. They work effectively with others and demonstrate self- management skills. They research and manage information to investigate Home Economics issues, solve problems and make informed choices.

At Key Stage 4, pupils can study GCSE Occupational Studies (CCEA). This course is assessed through continuous assessment of portfolio-based work. Both Food and Child Care is offered through the department. There is no external examination.


  • To develop skills & knowledge to make informed choices about nutrition and lifestyle
  • To help pupils discriminate in choice, purchase, preparation and serving of food.
  • To enable pupils to gain knowledge and understanding of the concepts of family and the contribution of family life to society.
  • To help pupils in their role within a changing society by encouraging careful organisation of resources, so they become discerning consumers.
  • To help students to plan, prioritise and meet deadlines, work independently and within teams.
  • To encourage using initiative, self- reliance, responsibility, creativity and aesthetic awareness.


  • Mrs C CrawfordHead of Department
  • Miss A Ferris
  • Ms A Lea
  • Miss N Brown
  • Mrs R Moffett
  • Ms J Nicol (Technician)


Key Stage 3


Key Stage 4

Year 8 

Year 8 covers a range of units including:  

Year 9 

Year 9 covers a range of units including:  

Year 10 

Year 10 covers a range of units including:  

All pupils complete a wide and varied range of dishes to complement the topics being taught 

GCSE Occupational Studies (CCEA)  

This course is assessed through continuous assessment of portfolio-based work. These units equip students with the skills required within the catering industry. Pupils will learn the legislative requirements when handling food and how to work safely and hygienically in the kitchen.  

Course structure:  

Year 11: Patisserie and Baking unit (50%)  

Year 12: Contemporary Cuisine unit (50%)  

Students will complete 12 practical cooking assessments (each one worth 5% of the overall GCSE) and a range of knowledge tests, evaluations and diaries of learning activities over the two years. There is no external examination. 

Year 11 Patisserie and Baking unit 

Year 12 Contemporary Cuisine