S2 HE:
Reporting Window 2

Pupils have continued to develop 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 good organisation to work efficiently

§   Consolidating knife skills from S1

§   Boiling, simmering and sweating

§   Cooker control

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

§   Lamb Keema Curry

§   Pasta and Tomato Sauce

§   Yule Log Challenge

§   Chilli Pitta Pockets

Along with consolidating the skills outlined above pupils have spent time looking at classroom based activities that focus on the prevention of food poisoning and sat an end of unit assessment.

Between now and the change of timetable pupils will look at broadening their skill set by preparing a variety of dishes whilst ensuring that they continue to work safely, follow key hygiene guidelines and demonstrate good organisational skills that enable them to work efficiently. They will also complete a unit of work that focuses on dietary diseases.

The majority of work covered in S2 HE is based around CfE Level 3 Outcomes and Benchmarks. The majority of pupils at this stage of S2 are working at Third C 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 S2 HE:

Third A: Making excellent progress at CfE Level 3, 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 4 outcomes, copes really well with the increased challenge.

Third B: Making good progress at CfE Level 3, 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 4 outcomes, copes well with the increased challenge.

Third 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.

Third 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.

Second A: While continuing to be exposed to CfE Level 3 content in class, finds the majority of the work very challenging and requires most tasks to be broken down into smaller, simplified versions in order to make progress and build confidence.