Health Faculty

Staff

Dermid Arthur – Faculty Principal Teacher
Scott Birse (PE)
Debbie Brady (HE)
Sam Muir (PE)
Kirsty Sherrington (PE)

Physical Education
Aboyne Academy are privileged to have access to a 25 meter swimming pool, large games hall, squash court and Astroturf pitch.

Course Information

S1-2 Broad General Education – Core

S3 – Broad General Education – Core

In S3 the emphasis is towards pupils participating in activities of interest to them and developing their skills. It is essential that pupils understand the benefits of sustained regular physical activity to allow them to make positive choices throughout life.

S3 – Broad General Education – Pupil Choice
Physical Education, for more information – S3 BGE course booklet 2020-2021 Physical Education

S4/5/6 – Senior Phase – Pupil Choice
Physical Education – National 4/5 and Higher, for further information – Pages from SP Course Booklet 2020-2021 Physical Education

PE Kit
Pupils are expected to take part in each lesson in the following PE kit:
Shorts/tracksuit bottoms,
T shirt, warm top if outdoors
Trainers (non marking soles for games hall)
Swimsuit/trunks and towel

On occasions when pupils are unable to take part in PE lessons, a letter of explanation is required from home. Pupils not taking part in activities will complete worksheets related to the activity being taught. A record is kept of repeated “No Kits” in a pupil’s Kit Book.

Home Economics

S2 Broad General Education – Core

S3 – Broad General Education – Pupil Choice

Home Economics, for more information – S3 BGE course booklet 2020-2021 Home Economics

Skills for Work: Hospitality

Course Information

This course is delivered in partnership with North East Scotland College. It will run all day on a Tuesday. The course will be delivered by a college lecturer in the school.
Skills for Work Hospitality at National 5 (SCQF level 5) provides an introduction to the different commercial and non-commercial sectors of the hospitality industry. Candidates will also learn about the organisational aims of hospitality establishments and the products and services they provide. Candidates will develop vocational skills and knowledge and gain practical experience in: menu planning; preparing, cooking and presenting a range of foods in a professional kitchen; serving food and drinks; undertaking reception duties and customer care; and planning, organising and running small hospitality events.

This course is for Senior Phase pupils, for more information – Pages from SP Course Booklet 2020-2021 Skills for Work Hospitality

 

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