Level 2 Home Economics

12FOTE
Course Description

Teacher in Charge: Ms M. Green

In Year 12 Home Economics students look at a variety of topics including sustainable food practices,analysis of the prevision of food for Vegans, consider health promotion strategies and look at the relationships between well-being,food choices and the determinants of health. The under being Hauora is considered in each case.


Course Overview

Term 1
In term 1 students look at locally grown food,consider food waste and preservation techniques that promote sustainability. Practical work will be linked to the sustainable practices.

Term 2
Term 2 the focus is back to the nutritional needs of Vegans and strategies to ensure their specific food requirements are met. Practical work will reflect this theory covered.

Term 3
Students consider the determinants of health and how these work together to influence food choices and health promotion strategies . These are the themes for the external standards.

Term 4
The key focus here is unpacking passed external papers.

Recommended Prior Learning

Level 1 Home Economics is useful but not essential,Level 1 PE or Health would also be useful.


Credit Information

This course is eligible for subject endorsement.

This course is approved for University Entrance.

Assessment
Level
Internal or
External
Credits
L1 Literacy Credits UE Literacy Credits Numeracy Credits
A.S. 91299 v2 Home Economics 2.1 - Analyse issues related to the provision of food for people with specific food needs
2
I
5
Y
A.S. 91300 v2 Home Economics 2.2 - Analyse the relationship between well-being, food choices and determinants of health
2
E
4
Y
4w
A.S. 91302 v2 Home Economics 2.4 - Evaluate sustainable food related practices
2
I
5
Y
A.S. 91304 v2 Home Economics 2.6 - Evaluate health promoting strategies designed to address a nutritional need
2
E
4
Y
4w
Total Credits

Total Credits Available: 18 credits.
Externally Assessed Credits: 8 credits.
Internally Assessed Credits: 10 credits.

Pathway Tags

Dietitian, Health Promotions, Nursing, Teacher, Food Technology, Hospitality Industry .


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