Welcome to Montrose Academy

Broad General Education Home Economics (S1-S3)

Health & Wellbeing is at the top of the agenda in Scotland, as it is here at Montrose Academy. With bright and modern facilities, pupils are supported in developing a healthy lifestyle that will last them the rest of their lives.

Montrose Academy Home Economics

The Home Economics Department is a very busy place.

Aims Broad General Education (S1-S3)

  • To provide a sound basis of knowledge and skills which, will stimulate, build confidence and sustain interest and enjoyment in Food & Textile Technology.
  • To help young people to develop their understanding of a healthy diet.
  • To develop the knowledge and skills required to enable young people to make reasoned and informed decisions and help to establish lifelong healthy living habits, essential for good health
  • To help young people develop their knowledge and skills to plan and safely prepare dishes to meet their own needs and those of others.
  • To develop in young people organisational skills and the technological capability necessary to meet the needs of individuals and family members within a rapidly changing society.
  • To provide young people with a supportive environment to facilitate

specialist creative and problem-solving opportunities, so making important contributions to young people’s skills for learning, life and work.

All pupils complete 5 units of food and 2 units of textile throughout S1 to S3.

Food units                                                     Textile Units

Me and my body                                                 Sew easy

Ready Steady Cook                                            Protecting the Environment

Food glorious food

Food watch

Food For life

Me and my Wellbeing

We also offer a Ready Steady Cook club after school on a Wednesday for S1 pupils.

Food Units

During the course pupils will learn about being safe in the kitchen, personal, kitchen and food hygiene, weighing and measuring of food ingredients and the use of the cooker. Pupils develop an understanding of the importance of healthy eating and current dietary advice. Factors affecting food choice, food miles, seasonality, advertising and labelling and packaging are a key feature of the S3 units. As pupils progress through the units practical skills and knowledge are embedded and throughout the course pupils undertake design and make activities using a variety of technology, enquiry skills and product design techniques.  Pupils learn through a variety of activities including discussion, individual and group work tasks. Practical cookery using fresh, healthy ingredients is crucial to our role in encouraging pupils to learn about the food they eat.

How can parents help?

  • Encourage your child to practice cookery, textile skills at home.
  • Ensure your child comes to class prepared with a suitable container
  • Homework tasks are issued regularly, please check pupil planners.

Textile Units

Pupils learn about the importance of safety, various items of sewing equipment including a variety of sewing machines and how to use them effectively. Pupils develop useful practical sewing skills and use these in Design and Make activities. Developing skills and knowledge further in the next unit pupils learn about the importance of looking after the environment, and the value of recycling and sustainability. The Design and Make activity is a unique cushion using the technique of appliqué and various decorative techniques.

S3 Home Economics

Pupils may elect to study a very practical one year course in Home Economics, which allows an insight to course options in S4 leading to N4/5 Health and Food technology or Hospitality courses

Unit 1 Introduction to Food Preparation Techniques

Unit 2 Introduction to Cookery Processes

Unit 3 Properties of Food

Unit 4 I am what I eat

All units involve assessment of knowledge and practical skills acquired

Pupils are also given the opportunity to be involved in Future Chef , a national competition

Senior Phase (S4-S6)

National 4 / 5 / Higher Health and Food Technology

Course comprises of 3 Units of Work

Food for Health:

The general aim of this Unit is to develop learners’ knowledge and understanding of the relationship between food, health and nutrition. Learners will also develop knowledge and understanding of dietary needs, for individuals at various stages of life and explain current dietary advice. Through practical activities, the learner will produce and reflect on food products which meet individual dietary and health needs.

Food Product Development:

Pupils will develop an understanding of the stages involved in developing a new food product and will use their practical skills to develop, plan and manufacture a food product to meet specified needs.

Contemporary Food Issues:

Pupils will develop knowledge and an understanding of contemporary issues affecting food choice such as technological developments in the food industry and through practical food preparation activities which promote a healthy lifestyle.


  • At National 4 level practical skills and knowledge will be assessed throughout the course and pupil will complete an added value unit towards the end of the course.
  • At National 5 level practical skills and knowledge will be assessed throughout the course and there will also be an assessed assignment and an exam question paper.
  • At Higher level practical skills and knowledge will be assessed throughout the course and there will also be an assessed assignment ( 50% marks) and an exam question paper.(50% marks)


The understanding and range of skills developed in this Course prepare learners for learning, life and work. Learners undertaking this Course will focus on health, food, lifestyle and consumer issues and develop practical skills that are transferable to a range of contexts, including employment. These include employment in health promotion, nutrition research, dietetics, teaching and the food production industry.

Progression from this Course includes opportunities for study Advanced Higher Health and Food Technology Course and other SQA qualifications in related fields.

Hospitality Practical Cookery Nat 4 / 5

This is a practical course and aims to provide the development of techniques and skills required for food production, retail and the Hospitality industries. The aims of the course are to enable learners to:

Use a range of cookery skills, food preparation techniques and cookery processes when following a recipe.

Select and use ingredients to produce and garnish or decorate dishes.

Develop an understanding of ingredients and there uses and awareness of responsible sourcing.

Develop an awareness of current dietary advice relating to the use of ingredients.

Work safely and hygienically.


The majority of lessons will be of a practical nature building organisational techniques, time management skills and food preparation skills. You will have to plan, make and prepare dishes with consideration of the function and sustainability of ingredients in relation to dietary health.


The course has four mandatory units including the Value Added Unit.

  • Understanding and Using Ingredients
  • Organisational Skills for Cooking
  • Cookery Skills Techniques and Processes
  • Producing a Meal

Learners must pass all of the required Units and the end of course assessment set by the SQA.


Pupils may opt to further their qualifications in Hospitality at College or University

Career possibilities might include

  • Hospitality industry:- Chef, front of house, Hospitality management, Sevices
  • Food retail
  • Environmental Health
  • Catering
  • Teaching
  • Dietician
  • Food production and marketing

Useful links


Mrs A. Innes

Mrs A. Innes

PT (C)

Miss K. Baxter

Miss K. Baxter


Miss E. Ross

Miss E. Ross