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Standard Grade

S3/4 Course Aims

  • To equip pupils with knowledge and skills in depth.
  • To develop skills enabling pupils to make reasoned and informed decisions.
  • To give practice in the safe and informed use of equipment.
  • To equip young people with skills necessary to meet the needs of a changing society.
  • To build up self confidence in the pupils.

The Standard Grade Home Economics course aims to develop in young people the knowledge and skills necessary to organise their own lives and manage an efficient and safe household for other individuals. Local and national, social and economic factors form a background to the course.

Emphasis is placed on the development of skills within the assessable elements of Knowledge and Understanding. Handling Information and Practical and Organisational Skills. Pupils are encouraged to make reasoned and informed decisions through a range of practical activities involving individual and group orientated tasks, many of them planned in a problem solving from.

The activities of the course fall into 3 groups, named as contexts and entitled Health, Materials and Resources and Individuals and Families the course design which uses a topic construction requires that the pupil activities demonstrate a relationship between the contexts.

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Indicators of Good Practice

  • Activities planned to suit the needs of the pupils in their particular school, reflecting some of the practices familiar to them in their own homes and their own lives and taking advantage of community provision. Positive discrimination if necessary to take due account of equal opportunities and ethnic considerations.
  • The inclusion of practical problem-solving experience and investigations about products and systems.
  • The adoption of a wide variety of learning and teaching approaches appropriate to the pupil-centred and technological aims of the course.
  • The use of a range of resources including up to date educational technology e.g. video, Powerpoint presentations and the Promethean Board.
  • The assimilation of new or topical knowledge e.g. Health related diet and current dieting targets or product technology.
  • The existence of a clearly defined assessment policy and recording and reporting specifications which reflect that policy.

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S3/4 Access/Intermediate 1 Courses

S3 Basic Cookery Processes - SQA Presentation

Introduction to Food Preparation Techniques - SQA Presentation

These units will enable pupils to acquire a number of skills that, with subsequent practice would meet the needs of some commercial situations. They cover basic food preparation techniques, weighing, measuring and food preparation terms, use of tools for different jobs plus hygiene and safety.

S4 Introduction to Practical and Organisation Skills - SQA Presentation

This unit enables pupils to plan and carry out practical assignments to a given time plan. It is a progression from S3 courses where pupils use practical skills developed in the modules in S3 to choose suitable dishes for a specific task; to order food in correct quantities, equipment required and processes to be carried out in a 53 min period.

S3/S4 Food Hygiene for Hospitality Industry - SQA Presentation

This unit will provide pupils with a basic knowledge of the procedures required to work hygenically in a food premises and the knowledge equivalent to that required for the Royal Environmental Health Institute's Introduction to Food Hygiene Course.

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