Home Economics
Staff List and HOD Names
Mrs T.McComb - Head of Department
Ms R. McNaughton
Mr G Deery (Technician)
Aims of Department & Vision
To empower every student with the knowledge, practical skills, and values needed to make informed choices for a healthy, sustainable, and fulfilling life. We aim to inspire creativity, responsibility, and confidence in preparing for independent living and careers within the hospitality and food industries.
Mission Statement
Our mission is to:
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Promote Healthy Living – Equip students with the skills to plan, prepare, and enjoy nutritious meals while understanding the importance of health and wellbeing.
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Develop Practical Skills – Provide hands-on experiences in food preparation, hygiene, and safety to build competence and confidence.
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Foster Sustainability and Ethical Awareness – Encourage responsible consumer choices, energy conservation, and support for Fairtrade and local produce.
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Prepare for Careers – Introduce students to hospitality industry standards, customer care, and professional practices aligned with CCEA specifications.
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Support Inclusive Learning – Deliver adaptive teaching strategies to meet diverse learner needs, ensuring every student achieves their full potential.
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Celebrate Creativity and Culture – Explore global cuisines and traditions to broaden cultural understanding and appreciation.
Outline of Key Stage 3, Key Stage 4 and Key Stage 5
KEY STAGE 3
The Key Stage 3 content concentrates on the main areas of:
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Healthy Eating
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Home and Family Life
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Independent Living
KEY STAGE 4
GCSE Hospitality
The CCEA GCSE Hospitality topics include diet and health, first aid, customer care and marketing.
Students develop both their knowledge of the hospitality industry and the skills required for working in it. They learn about:
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how hospitality organisations operate;
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how the industry meets people’s needs;
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the products and services it offers;
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employment possibilities in hospitality;
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the importance of quality and customer service;
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basic food hygiene practices; and
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the skills required to provide food and drink for customers.
Occupational Studies allows learners to learn for work, through work and about work. This hands-on approach is ideal for those who prefer to develop their skills in a more practical, occupational environment.
The units studied include:
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Patisserie and Baking
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Contemporary Cuisine
Career Opportunities
Food Scientist/Technologist
Dietetics and Nutrition
Agri-Food Industry
Hospitality and Tourism
Hotel and Restaurant Management
New Product Development
Research and Development
Environmental health
Consumer Advice for example Citizens Advice
Government Health departments
Health Promotion for example, Cancer Focus NI
Additional Information
Extra-curricular activities linked to or delivered by the department
