Home Technology is taught in a superb facility with purpose-built kitchen classrooms.
It includes topics such as nutrients, nutritional needs and health, functional and chemical properties of food, food safety, food choice and food provenance to name but a few.
Key stage 3
Senior 1, 2, and 3 all follow a very practical course aimed at giving them skills and understanding to cook food that is healthy, nutritious and safe to eat.
This course is based around 10 weeks and is aimed at introducing all the students to safe working practice when producing food in the kitchen.
It will cover weighing and measuring, safe handling of food, chopping skills, and safe use of a cooker.
During lessons topics such as healthy eating, recipe adaption and nutrients needed for a healthy diet will be covered and pupils will be expected to carry out a small project into the danger of too much sugar in their diet and hopefully record a short film of “what not to do in the kitchen”.
This course is based around 10 weeks and continues to build on the topics from Senior 1 such as the safe working practices in the kitchen and healthy eating as well as topics such as labour saving equipment, convenience foods, use of a microwave and micro nutrients needed for good health.
Pupils will be expected to carry out a small project into a given mineral or vitamin.
A variety of dishes will be covered that aim to increase their skills and confidence when making cakes, pastries and sauces.
This course is based around 10 weeks and aims to cover factors affecting food choice focusing particularly on food provenance and special diets. During lessons topics such a seasonal food, food from the British Isles and around the world, energy balance and special dietary needs will be covered and pupils will be expected to carry out a small project into a particular special diet.
Practicals will reinforce the teaching, focusing on a range of dishes from around the world.
Key stage 4 – GCSE
The GCSE course incorporates a number of life skills and both practical and theoretical work. It has a strong practical and investigation element and the practical skills taught aim to ensure that the students develop a good understanding of nutrition, food provenance and the working characteristics of food materials and run alongside the subject matter been taught weekly to help reinforce and aid understanding.
Topics covered include: nutrients, nutritional needs and health, functional and chemical properties of food, cooking of food and heat transfer, food safety, food choice, sensory analysis, food provenance including environmental impact and sustainability and processing and production of food.
There are two pieces of Non Exam Assessed course work that make up 50% of the final mark one being an investigation into the functional and chemical properties of food and the other being a food preparation task where the pupils get to showcase their practical skills.
There are many cross-curricular links with other subjects such as Biology, Chemistry, Physics and Geography. It is taught to encourage a broadening of the girls’ experiences incorporating practical work, outside visits and discussions.
The Leiths course in Food and Wine is taught in the Sixth Form and girls choose to study this valuable option from a wide variety of subject backgrounds.