S1 HE:
Reporting Window 1

Pupils have been developing a range of key skills in HE through different practical and classroom based activities.  Examples of these skills include:

• Working safely in the kitchen

• Awareness of key hygiene guidelines

• Demonstrating effective organisational skills to allow efficient working

• Knife skills

• Using a grater

• The ‘rubbing in’ technique

The above skills have enabled pupils to produce the following dishes:

•  Cheese salad

• Fruit salad

• Fruit crumble
  
  

As we progress into term 3 and 4 pupils will look at broadening their skill set and preparing more dishes whilst ensuring that they continue to work safely, follow key hygiene guidelines and demonstrate good organisational skills that enable them to work efficiently.

The majority of work covered in S1 HE is based around CfE Level 2 Outcomes and Benchmarks. The majority of pupils at this stage of S1 are working at Second B or above. This does not mean that pupils performing below this level are not making progress - all pupils are making progress but some require more support with CfE Level 2 content than others. 

Working Level and Working Grade descriptions for S1 HE:

Second A: Making excellent progress at CfE Level 2, performing well against all the outcomes covered. Is able to apply the benchmarks in a practical and classroom based setting along with using the key skills to prepare a range of different dishes.  When topics allow for extension into CfE Level 3 outcomes, copes really well with the increased challenge. 

Second B: Making good progress at CfE Level 2, performing well against most of the outcomes covered. Sometimes applies the benchmarks in a practical and classroom based setting along with using the key skills to prepare a range of different dishes.  When topics allow for extension into CfE Level 3 outcomes, copes well with the increased challenge. 

Second C: Making reasonable progress at this level, performing well against many of the outcomes covered while finding others more challenging. Occasionally applies the benchmarks in a practical and classroom based setting along with using the key skills to prepare a range of different dishes. 

Second D: Making some progress at this level, performing well against a few of the outcomes covered while finding the majority challenging.  Often struggles to apply the benchmarks in a practical and classroom based setting and requires the key skills broken down when preparing a range of different dishes.  Benefits from further consolidation of the level below.