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:
To support Scotland’s challenges!
Shortage of Home
Economics
teachers.
Industry - Shortage of
staff especially
chefs.
Course Name:
Scoping exercise results
Why?
The National Workforce Planning Committee for teachers has identified that 106 HE teachers are required for August This is a rise of 36 from the 2016 target.

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, Maths at National Level 5 (Standard Grade level) or equivalent.
(For 2018/ 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.
CURO2 states that this will change for 2019/20 – with a requirement for a Science subject (Biology, Chemistry or Physics – we should consider Higher HFT (health and Food tech) – other universities are.

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)
For example basic nutrition and textiles studied in yr2 as practitioners are telling us this is an area students need more confidence in.

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)
Time spent face to face reduces as the years progress.
More traditional third and fourth year timetable.

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 (Semester 2) – May/June
Year 4 Placement 3a
Week 7-11 (Semester 1) October/November
Placement 3b
Week 5-9 (Semester 2)
5 weeks Jan to March) (

11. Placement Support: Support from all of you!
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!
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
Plans to use Scottish Gov Funding to establish

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.