The Home Economics department provides a variety of stimulating courses in Health and Food, Craft Baking, and Practical Cookery for all levels of ability.

In the Home Economics department, we want pupils to feel both valued as individuals, and to be able to share responsibility for nurturing good relationships within a group. We wish to promote Home Economics as a subject which contributes to the personal and social development and wellbeing of pupils.

Home Economics is not one subject but a field of study which develops each pupil’s knowledge, practical, and creative skills includes a wide range of topics such as Food, Nutrition, Hygiene and Safety, Farm to Fork, Cookery Skills, Product Development, Contemporary Food Issues and Textiles.

Young people often gain a great deal of satisfaction from the outcome of practical activity, whether that outcome is, for example, an artefact, a successful event or the solution to a problem. That feeling of satisfaction helps to increase their confidence and self-esteem.

Home economics can also help to develop a sense of mental wellbeing by encouraging young people to pursue activities and learn skills which they may then continue in leisure pursuits.

Why is Home Economics relevant today?

Continually in the news we hear about how unhealthy the Scottish population are. Too many people with heart disease; too many people with type two diabetes; too many obese children! In Home Economics we are trying to educate the next generation to eat a balanced healthy diet and follow a healthy lifestyle, so that we become a healthier nation.

Broad General Education (BGE)

The aim of the Broad General Education course is to develop pupils’ life skills, promoting an awareness of good hygiene; healthy eating principles, as well as practical cooking and textile skills. Have a look below at the different units we cover:


  • Getting to Grips with Home Economics 
  • Sew What is Textiles
  • You are What You Eat
  • Food for a Fit Life
  • Foods of the World


  • Farm to Fork
  • Contemporary Food Issues
  • Nutrition
  • Textiles

National 3 Practical Cookery

This is a practical course, supported by related theory. It enables learners to develop Cookery related knowledge, understanding and skills. Pupils will develop practical skills and knowledge in food preparation techniques, processes and safe hygienic practices.

Unit 1 – Cookery Skills, Techniques and Processes

  • This unit aims to enhance pupils’ food preparation and cookery skills which allows them to become competent in food preparation techniques while carrying out a range of cookery processes.

Unit 2 – Understanding and Using Ingredients

  • This unit aims to enhance pupils’ knowledge and understanding of ingredients.

Unit 3 – Organisational Skills for Cooking

  • This unit aims to allow pupils’ to develop the ability to follow recipes; to plan, produce and cost dishes and work safely and hygienically.

National 4/5 Practical Cookery

Purpose and aims of the Course

This Course aims to further develop learners’ life skills and enhance their personal effectiveness in terms of cookery and to provide a set of skills for those who wish to progress to further study in the hospitality context. In preparing learners for life, the Course anticipates their future needs in that it enables them to learn how to plan, prepare and cook food for themselves and others. It also develops organisational skills, which have an application in a wide variety of contexts.

The Course aims to enable learners to:

  • proficiently use a range of cookery skills, food preparation techniques and cookery processes when following recipes
  • select and use ingredients to produce and garnish or decorate dishes
  • develop an understanding of the characteristics of ingredients and an awareness of their sustainability
  • develop an understanding of current dietary advice relating to the use of ingredients
  • plan and produce meals and present them appropriately
  • work safely and hygienically

This Course is designed for those who are interested in food and cooking and who enjoy being creative with food. Learners who have chosen to follow it may wish to utilise their cookery knowledge and skills at home, in the wider community or, ultimately, in the hospitality industry.

The course is made up of three units

Unit 1 – Cookery Skills, Techniques and Processes

  • You will be learning how to select the correct equipment and ingredients and how to follow a recipe accurately.

Unit 2 – Organisational Skills for Cooking

  • You will be learning how to select and cost a recipe, and prepare from it in an organised manner.

Unit 3 – Understanding and Using Ingredients

  • Identify a variety of ingredients and their characteristics and learn how to prepare them.

Health and Food Technology

National 3 – this course enables learners to develop Health, Nutrition and Food related knowledge, understanding and skills.

National 4 & 5 – this course is made up of 3 Units of work. Evidence from these units is used to determine entry level for this course.

The units studied are:

  • Food For Health
  • Food Product Development  
  • Contemporary Food Issues

Assignment/Added Value Unit

National 4 pupils will complete an Added Value Unit and National 5 pupils will complete an Assignment.

Higher – this course is suitable for students who have achieved National 5 Health and Food Technology grade B or above and who have an interest in developing skills, knowledge and understanding about the relationships between food, nutrition, diet and health, and contemporary food issues that affect consumer food choices.

Course content

  • Develop and apply knowledge and understanding of the relationship between health, food and nutrition
  • Research a range of issues which affect consumer choice of food
  • Develop knowledge and understanding of the stages involved in developing a food product
  • Develop knowledge and understanding of the functional properties of a range of ingredients in food, and their use in developing food products.

Students will complete an assignment and they have 2 hours to complete the exam question paper which is marked externally by the SQA. The question paper has 60 marks out of a total of 120 marks for the course assessment.

NPA Bakery

National Progression Award (NPA) in Bakery develops your practical bakery skills in craft baking, bread making, cake decoration and pastry making.

This is a great practical course If you are interested in pursuing a career in the bakery or catering industries.

What you will learn:

  • Bread making: an introduction
  • Pastry
  • Craft baking
  • Cake decoration: an introduction