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BA(Hons) Food, Nutrition and Textiles Education

This program offers a new pathway into Home Economics teaching, equipping students with the skills, knowledge, and confidence to deliver the Scottish curriculum. The program includes academic study, practical training, and school placements. Join us to address the shortage of teachers in this field and make a positive impact on Scotland's education system.

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BA(Hons) Food, Nutrition and Textiles Education

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  1. BA(Hons) Food, Nutrition and Textiles Education (Subject to approval) • ‘A new route into Home Economics teaching’ • Mahri Dinning

  2. Academic Approval and GTCS Accreditation: Commendations: • The programme team for bringing forward a programme that widens access and is innovative, timely, relevant and responsive to sector and national needs.  • The enthusiasm and passion for the subject demonstrated by the knowledgeable programme team through discussions and the excellent presentation at the start of the accreditation element. • The considered use of assessment, which mirrored that used in schools.

  3. A new route into Home Economics teaching: Why? • To support Scotland’s challenges! • Shortage of Home • Economics • teachers. • Industry - Shortage of • staff especially • chefs. • Course Name: • Scoping exercise results

  4. Our vision • The course structure has been developed to equip students of Home Economics with the skills, knowledge and confidence to deliver the Scottish curriculum from the • minute they start their • probationary (NQT) year, • as well as focus on • pedagogy from day 1.

  5. Undergraduate structure GTCS stipulate that this should: • ‘involve 4 academic years full-time study …………and a minimum of 30 weeks must be spent on placement with a minimum of 24 weeks spent specifically on school experience and a further minimum of 6 weeks available for an optional industrial placement’

  6. Delivery The city of Perth is centrally located making it easily accessible from most towns and cities.

  7. Entry requirements: Year 1 2018 • Three Higher Grades at BBC, one in English, Mathsat National Level 5 (Standard Grade level) or equivalent. • (For 2018/2019 - One Higher as a Science – HFT accepted) • Or for direct entry into second year: • A relevant HNC Professional Cookery (15 credits) with minimum B pass in Graded Unit plus National 5 Maths, Communications 4 and Literature 1 would give entry into year 2. • Expectation to complete 2 weeks of summer school.

  8. Design and Development • Year 1 • Food Hygiene, Food Studies - Food – Development, Training and Innovation, Pastry, Bakery and Cake Decoration, Industry Placement, Education Observation. • Year 2: • Back to Basics Nutrition, • Nutrition Through the Lifespan, • Health and Lifestyle, Textiles • 1 and 2, Education Placement. • (Year 1 and 2 designed to • facilitate a positive and • confident experience • on first placements)

  9. Design and Development Collaborative approach: • Year 3: • Contemporary Issues in Food and Textiles, Food Product Development, Curriculum and • Pedagogy, Education Placements. • Year 4: • Applied Food Science, • Public Health and Nutrition, • Dissertation: Teacher • Enquiry, Education Placements. • (face to face times reduces)

  10. Placements…..consultation with practitioners • Year 1: Education Observation • Week 8-11 (Semester 1) - November • 4 weeks • Industry placement/visits • Year 1 x 6 week. (choice/arranged) Semester 2 • Year 2:Placement 1 • Week 6-10 (Semester 2) - October • 5 weeks • Year 3 Placement 2a • Week 7-12 (Semester 1) –October/November • 6 weeks • Placement 2b • Week 10-15 (Semester 2) – May/June • 6 weeks • Year 4 Placement 3a • Week 7-11 (Semester 1) October/November • 5 weeks • Placement 3b • Week 5-9 (Semester 2) • 5 weeks Jan to March) • (

  11. Placement Support: I am a teacher, but I’ve still got my L places on. I haven’t advanced to P plates but I am working on it. • Support from all of you! • https://www.youtube.com/watch?v=5rOiW_xY-kc • https://www.youtube.com/watch?v=Y6yUY7M9yfw • Handbook for students and a leaflet for • school mentor. (mapping GTCS standards) • Student mentoring encouraged • at UHI. • PAT • Home Economics • Lecturer for observations • Year 2 –placement 1 of PGDE • Year 3 – placement 2 of PGDE • Year 4 – final placement of PGDE

  12. Resources: • Teaching kitchen • Equipment to stock food room • (mimic experience in classroom. Voice • projection, noise, travel, micro teaching, • digital technology) • Sewing room • Sewing machines • Sewing equipment • Chefs’ whites and • equipment for year 1 • Library resources

  13. Added Value – Programme Team Recruitment: • Lecturer for Textiles - one day a week (permanent) • Textile partnership established. • Lecturer for Food and Nutrition – full time permanent • Product Development partnership being developed.

  14. My concerns: • Job opportunities • Departments that have no Home Economics or whose provision has been cut. • Mothballing • ‘stop using but keep it in good • condition so that it can readily be • used again’

  15. Rural School Development 4 Local Authorities (subject to GTCS Accreditation) • PGDE STEM Partnership Induction Model development. • Partnership with UHI and University of Dundee • Aberdeenshire, Argyle and Bute, Highland and Borders Council.

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