Home Economics


  • To understand the relationship between diet and health.
  • Develop food hygiene skills in the kitchen.
  • To develop practical skills in order to prepare, cook and serve a variety of food.
  • To learn how to use equipment and work safely in the kitchen.
  • To be aware of traditions and cultural influences on food choice and experience new foods.
  • To help pupils understand and appreciate the role of the home and family as they relate to the development of the individual and society.
  • Provide the opportunity, by working independently, in pairs or as members of a group to experience practical activities which will enable them to transfer knowledge and understanding from one situation to another.
  • To help pupils acquire the knowledge to become informed consumers and develop the skills to promote independent living.
  • Foster enjoyment in the experience of learning within Home Economics and encourage pride and a sense of achievement.


Mrs Stewart (Head of Department)
Mr Harding
Mrs McCavery
Miss Totten
Mrs Dunne (Technician)

Subject Overview

When we hear the term, ‘Home Economics’ most of us think about cooking and food. There is plenty of yummy food, but also much more to the subject as well! Home Economics combines aspects of science, nutrition, cooking, parenting skills and finance. Students learn about the inter-relationships between diet, health, family, home and choice and the management of resources.

Key Stage 3

Home Economics at Key Stage 3 is part of Learning for Life and Work. In Years 8, 9 and 10 pupils get the opportunity to examine key concepts in relation to healthy eating, home and family life and independent living.

Each year is divided into a series of units which are designed to be enjoyable, challenging and relevant for our young people.  A wide range of practical cookery is built into each unit of work so that pupils can develop a range of important skills such as working with others, thinking for themselves, cooking skills and using equipment.

Practical cookery is enjoyed greatly by all pupils in Key Stage 3 and is a wonderful opportunity for them to develop healthy attitudes to food whilst learning some life-long skills.

Key Stage 4

At Key Stage 4 we follow the CCEA specification for Home Economics Food and Nutrition. This entails a written examination worth 50% and a controlled assessment worth 50%.

Pupils will study the following areas:

Food provenance; Food processing and production; Food and nutrition for good health; Energy and Nutrients; Macronutrients; Micronutrients; Fibre; Water; Nutritional and dietary needs; Priority health Issues; Being an effective consumer when shopping for food; Factors affecting food choice; Food safety; Resource Management; Food preparation, cooking and presentation skill.

There are a wide range of careers accessible from a study of Home Economics including:

  • Dietetics
  • Nutrition and Food Science
  • Sports Science
  • Food and Drinks Industry
  • Health Promotion
  • Teaching
  • Nursing
  • Hotel Management
  • Travel and Tourism
  • Product Development
  • Food Industry


Key Stage 5: Nutrition and Food Science

At Key Stage 5 we follow the CCEA Nutrition and Food Science Specification.  There are many career opportunities in this field of work as scientific knowledge and research develops. This subject can open up a range of possibilities in the world of work, both at home and worldwide, with opportunities for further and higher education.

This specification gives students opportunities to develop knowledge and understanding of:

  • nutrition and food science
  • how to manage resources to meet an identified human need in a diverse and changing society
  • the rapid technological changes and the growth of scientific knowledge and understanding
  • issues affecting our food supply and how these impact on the environment
  • the ethical implications of food production
  • carrying out research


At AS level you will cover two modules:

  • Principles of Nutrition: You will study macronutrients and micronutrients and other dietary constituents: protein; fat; carbohydrate; vitamins; minerals; and water and other fluids. (50% of AS; 20% of A level)
  • Diet, Lifestyle and Health: You will study current research in relation to diet, lifestyle and health:
  • eating patterns; energy and energy balance; diet-related disorders; alcohol; and physical activity. (50% of AS; 20% of A level)


At A2 you will cover two modules:

Food Security and Sustainability: You will study consumer behaviour in relation to food purchasing decisions and consider issues and implications of food choice:

food security;

food poverty;

food sustainability;

food waste; and

changing consumer behaviour (30% of A level)

Research Project:

Internal assessment

You will complete a 4000-word research-based project.

Your teacher will mark the project and CCEA will moderate the results (30% of A level)


Career Opportunities

There are numerous job opportunities in the diverse nutrition and food science sector and associated fields such as:

Dietetics, Human Nutrition, Food Design and Nutrition, Food Product Development, Food Management and Marketing, Food Manufacturing, Environmental Health, Food Science and Technology, Consumer Business Management, Teaching, Sports Studies, Nursing, Occupational Therapy, Physiotherapy, Radiotherapy