HE Department Presentation


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Departmental Presentaion

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HE Department Presentation

  1. 1. What is on offer ? In Home Economics Department at Preston Lodge High School
  2. 2. Free Fruit for Schools <ul><li>S1 pupils enjoyed free fruit from the Scottish Executive initiative for 5 weeks in Autumn 2003. </li></ul><ul><li>The success of this continues within the department by selling fruit during class lessons at a minimal cost. </li></ul><ul><li>Pupils continue to buy fruit in large quantities throughout the year. </li></ul>
  3. 3. Fruit Challenge <ul><li>This involved all classes , all pupils through their opportunity to buy fruit became involved in this Annual event. </li></ul><ul><li>Over a five week period the amount of fruit consumed per class is recorded(usually May). </li></ul><ul><li>The winning classes in each year group receive a certificate and Caribbean banquet. It has proved so popular it will continue. </li></ul>
  4. 4. Fruity Friday <ul><li>This is a fund-raising event in aid of World Cancer Research. </li></ul><ul><li>The idea is to raise the profile of the benefits of fruit in fighting Cancer. </li></ul><ul><li>The department hosts annually a ‘fruit coffee morning’ for staff and the community(Friday 16 th May 2008). </li></ul><ul><li>Fruit Smoothies are sold to pupils the week of the event- very popular. </li></ul><ul><li>A fruit quiz is sold to staff, parents and pupils. </li></ul>
  5. 5. Support <ul><li>The ‘Fruity Friday’ event is supported by local companies , including our suppliers. </li></ul><ul><li>Over £1100 has been sent to World Cancer Research over the last three events. </li></ul><ul><li>Hope to repeat such an event this year with more Community involvement </li></ul><ul><li>The department also supports Macmillan Cancer in their Annual Coffee mornings </li></ul>
  6. 6. ‘Just for Starters’ <ul><li>A Conference hosted by the school </li></ul><ul><li>Aim- to involve many areas of food providers and educators in East Lothian. </li></ul><ul><li>Looked at ‘Hungry for Success’ initiative by Scottish Executive </li></ul><ul><li>SNAG – School Nutrition Action Groups. </li></ul><ul><li>What is Healthy Eating ? </li></ul><ul><li>Plus many other related areas </li></ul><ul><li>Food Award Competition Winners announced. </li></ul><ul><li>Department won Secondary School Sector </li></ul>
  7. 7. Health & Wellbeing group <ul><li>We now have such a group running in the school with varied involvement from the school community. </li></ul><ul><li>What and Who is involved ? </li></ul><ul><li>Staff , Parents , Pupils ,Catering staff, Council Rep , Community Reps, School Board reps. </li></ul><ul><li>Do not hesitate to contact the school or department if interested in joining, </li></ul><ul><li>Timescale – approx 4 meetings per year </li></ul>
  8. 8. Encouragement for Healthy Eating <ul><li>Regularly through class lessons. </li></ul><ul><li>Reinforced through recipes made. </li></ul><ul><li>Evidence of changing habits ( fruit initiative). </li></ul><ul><li>Opportunity to sample various foods. </li></ul><ul><li>Key Message – eat a variety of foods from all sections of the diet plate. </li></ul><ul><li>No Bad Foods – all related to the quantity and regularity with which we eat some. </li></ul><ul><li>We can manage to change eating habits if we all work together. </li></ul>
  9. 9. Importance of Food Knowledge <ul><li>To combat diet related diseases. </li></ul><ul><li>Encourage an interest in the variety of food available to us. </li></ul><ul><li>Enable choice and ability to create </li></ul><ul><li>Opportunity to work with fresh local produce </li></ul><ul><li>Most importantly to ‘ Enjoy Food’ </li></ul>
  10. 10. Get Active-Get Cooking Challenge <ul><li>This involves pupils who submitted their own original recipes to the National competition run by Sainsbury’s and the British Nutrition Foundation </li></ul><ul><li>Four school finalists will be submitted </li></ul><ul><li>Kerry Anne Paterson (in 2004) won the Sea fish category , therefore a trip to London for the presentation. </li></ul><ul><li>All the school finalists that year were invited to the Royal Highland Show to meet Mr Ross Finney MSP on the Sainsbury’s stand. </li></ul><ul><li>We look for all such opportunities to widen the interest and involvement of pupils – S1/2 are participating this year. </li></ul>
  11. 11. East Lothian Food Festival <ul><li>An annual competition which is used to promote the use of local produce in East Lothian. </li></ul><ul><li>Open to all East Lothian Schools. </li></ul><ul><li>Involves local Hotels, suppliers, and community </li></ul><ul><li>S4 pupils take part </li></ul><ul><li>Preston Lodge has won on the last four consecutive occasions – 2008 winners were Christie Sinclair and Ashley Buchanan </li></ul>
  12. 12. East Lothian Food Festival competition winners Hollie Salmon & Ross Baron
  13. 13. Winter Fair Opportunity <ul><li>Hospitality pupils are given the opportunity to visit this event at Ingliston in November </li></ul><ul><li>See meat producers, butchers, caterers,chefs in action. Animal – plate </li></ul><ul><li>Appreciation of ‘what is on your plate’ </li></ul><ul><li>Generates interest/contacts in some major local employment areas </li></ul>
  14. 14. Rotary Young Chef Competition <ul><li>Second year for Preston Lodge </li></ul><ul><li>Great uptake from all year groups </li></ul><ul><li>School finalists(2007) – Lorna Nicoll S5(runner-up in Zone final), Anna Wright S1 </li></ul><ul><li>Representation at zone final on 18 th January 2008 </li></ul><ul><li>School Heats for this year are on 19 th November 2008-entry forms available on website </li></ul><ul><li>Excellent link with Local Community/Rotary </li></ul>
  15. 15. On our Doorstep Project <ul><li>New initiative to work with local food suppliers </li></ul><ul><li>Cook Club open to all S2/3 pupils- 26 sign up </li></ul><ul><li>All dishes made used locally sourced food which was well supported by local suppliers </li></ul><ul><li>Culminated in a school competition with many suppliers agreeing to be judges. </li></ul><ul><li>This project has created great awareness by the pupils of what food can be sourced ‘ On their doorstep’ </li></ul>
  16. 16. Industry/Community Links <ul><li>Executive Sous Chef – Scott MaCrae from ‘The Balmoral’ Hotel came into school to work with S3 pupils and create a 5* meal for staff in May 08 </li></ul><ul><li>This was followed up with very successful work experience for 4 of the pupils in S4 at ‘The Balmoral’ </li></ul><ul><li>Hospitality pupils also hosted almost 40 local elderly relatives/residents for Afternoon tea with musical accompaniment from the music department. </li></ul>