Health & Wellbeing



This faculty compromises Home Economics (HE) and Physical Education (PE).


The HE department is staffed by two full time teachers, one part time teacher and a HE technician. The department has three rooms, two practical food rooms, and one fabric room for textiles.


The PE department has a four court games hall, a gymnasium and a fitness suite. There is an artificial floodlit field outdoors along with three grass pitches. There is a four lane 110m “Tartan” running track and a long jump pit with a “Tartan” run up track. The department have six changing rooms and a designated classroom for certificate work. The department is staffed by three full-time teachers.








In Home Economics the BGE is as follows:


S1 – S2. In S1 & S2 there are two compulsory periods of HE per week which is split throughout the year between Fashion and Textiles project work and Health and Food Technology.


S3. In S3 students have the choice to opt for either Health & Food Technology or Hospitality, receiving three periods per week. 


In Physical Education the BGE is as follows:


S1 – S3  Two compulsory periods per week.


* In addition S1-S3 will have one compulsory period of Health & Wellbeing which is shared between Home Economics and Physical Education.


All courses follow the appropriate experiences and outcomes from Curriculum for Excellence to a minimum level 3 Assessment and is based on CfE guidelines of developing, consolidating and secure. No homework is given in PE or HE.





In Home Economics the following certificate courses are run:

  • Health & Food Technology
  • Hospitality


Health & Food Technology


This course is available at National 4, National 5 and Higher level. Students receive 5 periods per week, 4 of which are theory lessons and 1 of which is a practical food lesson.


At all levels, the units are:


o   Food for Health: 


o   Food Product Development: 


o   Contemporary Food Issues: 


At all levels there is an added value unit:

This is an assignment and will focus on Application (of knowledge and skills from across the units) and Challenge and will allow for personalisation and choice.

At National 4 the AVU will be assessed internally.

At National 5 and Higher level the learners will develop food products to a given brief and will form part of the course assessment along with a question paper, some of which is assessed externally.




This course is available at National 4 and 5 level. Students receive five periods per week four of which are practical food lessons and one of which is a theory lesson.  


At all levels, the units are:


·         Cookery skills and processes This Unit aims to enhance learners’ cookery skills, food preparation techniques and their ability to follow cookery processes in the context of producing dishes.

·         Using and Understanding Ingredients This Unit aims to enhance learners’ knowledge and understanding of ingredients from a variety of different sources and of their characteristics.

·         Organisational Skills for Cooking This Unit aims to extend learners’ planning, organisational and time management skills.


Throughout the course, candidates develop their understanding of safety and hygiene when working with ingredients as well as the importance of following safe and hygienic practices at all times in a practical context. Students are encouraged to cook at home to enhance the practical skills that are learned in the classroom and to improve organisations skills and time management when cooking. 


Added Value Unit

All students of National 4 and 5 will be required to complete the added value unit. This will be assessed by a practical activity drawing on the knowledge, understanding and skills developed across the Course. The activity will require learners to extend cookery-related knowledge, understanding and skills, and to apply them in the production of a meal to a given specification. Learners will plan, prepare and cook a three-course meal for a given number of people within a given timescale and present it appropriately.




The Rotary Young chef of the year competition is a fantastic opportunity that is offered to all students of Hospitality which prepares them well for their National Assessment and gives them the choice and creativity to plan and prepare a two course meal to meet certain criteria. It requires research and high quality presentation skills in order to make it through to the qualifying rounds with the potential to be crowned Young chef of the year.







In S1-S3 students will follow a broad and balanced curriculum in PE.  Activities will include the main team game activities, social dance, racket sports, gymnastics and fitness specific activities.  There will be a focus on the learning of new movement skills, understanding rules and tactics and improving personal performances through evaluation.  Within PE lessons there is a focus on how physical activity can improve the health and wellbeing of its participants. Students will be assessed on their Physical Competencies; Cognitive Skills; Personal Qualities and their Physical Fitness.  Below is a list of the types of physical activity that take place within the curriculum:

·         Rugby

·         Hockey

·         Netball

·         Football

·         Basketball

·         Fitness Suite

·         Badminton

·         Gymnastics

·         Dodgeball

·         Athletics

·         Rounders





In PE the course is available at National 5, Higher and Advanced Higher levels.



National 5:  there are two units:

·         Performance skills

·         Factors impacting on performance (Portfolio)


Assessment is a mixture of internal and external, where a folio of coursework will be sent to the SQA for assessment.


Higher:  there are two units:

·    Performance skills

·    Factors impacting on performance (Examination)

Performance is assessed internally and contributes 50% of the final grade. Analysis of performance is externally assessed through a final exam contributing the further 50% of the final grade.


The content of all four courses is based on performance in a minimum of two activities and using knowledge gained through factors impacting on performance and analysis of performance to plan and implements an improvement programme.


Homework will be given in all four courses.


In addition to National and Higher courses, all S4 students will have 2 periods of Core PE per week to meet Government targets on physical activity.



The PE Department runs a positive kit and participation policy.  We ask students to bring PE kit for every lesson.  If a student is ill or injured, and where appropriate, alternatives activities or tasks are set.  This kit for every lesson policy is to promote participation and benefit student’s health and wellbeing.




Each week throughout the BGE students will access a dedicated health and wellbeing session.  The specific purpose of this lesson is to identify, improve and maintain a healthy lifestyle.  Students undertake a number of rotations and will cover topics such as:  healthy eating, nutrition, leadership, exercise for health and mental/emotional aspects of health and wellbeing. 


During S3 students undertake a SQA ‘Wellbeing Award’ at level 4/5.  This award focuses on research and active participation into health and wellbeing and is assessed through presentations and a practical project.  The award is run in conjunction with the HE and PE departments with the support of the Social Education programme delivered by the guidance team.



In PE throughout the school year there are numerous extra-curricular sporting trips to play other schools in: Athletics, Badminton, Basketball, Hockey, Netball and Rugby. Regional and national tournaments are entered as appropriate. Trips run by the HE department include:

The Highland Show

Farne Salmon

S1 Residential to Whithaugh Park

Royal Highland Educational Trust: Estate day visit.


The venue for any online resources:



Education Scotland Study Skills


SQA Study Guides