Food Studies

Subject: Food Studies

Head of Subject: Mrs L Neil

In Key Stage 3 students are taught Food Studies in mixed ability groups. Students are taught Food Studies 1 hour a week throughout Year 7, 8 and 9. Assessments are completed every half term to track and monitor the progress of students in each subject. Feedback is provided to students in terms of the skills they are working towards or have mastered. Targets for further improvement are then shared with students.

At Key Stage 4 student can opt to follow Food Preparation and Nutrition to GCSE level.  Students that opt to take Food Preparation and Nutrition will have 3 hours a week and are working towards one GCSE qualification. They follow the AQA Food Preparation and Nutrition GCSE Specification code: 8585. They will be awarded a grade 1-9 following their GCSE examinations in the summer of Year 11. Assessments to track progress are set regularly throughout each half term. With feedback being related to GCSE criteria to highlight areas of strength and development throughout the course.

Throughout their time at Hawkley Hall, students are taught the following key skills:

  • Demonstrate knowledge and understanding of food, cooking and nutrition
  • Apply knowledge and understanding of food, cooking and nutrition
  • Plan, prepare, cook and present dishes, combining appropriate techniques
  • Analyse and evaluate different aspects of food, cooking and nutrition, including food made by themselves and others

 

Overview of the Food Studies Curriculum

The topics students cover throughout Key Stage 3 and Key Stage 4 are outlined in the table below:

Year Autumn 1 Autumn 2 Spring 1 Spring 2 Summer 1 Summer 2
7 Understanding tools and equipment Understanding tools and equipment. Six main cereals Recipe modification and nutritional breakdown Importance of fruit and vegetables Modifying baked products to include fruit
8 What are baked goods? Designing  to a specification Balancing foods from different groups High Risk Foods, handling and storage Carbohydrate foods Protein Foods
9 Types of pastry, textures and uses Designing for Clients Multicultural foods Multicultural foods Water soluble vitamins Research, planning, evaluating, designing skills
10 Nutrition Health Risks linked to diet. Food Choice Food Provenance Food Science Scientific processes in food preparation.
11 Preparation for and completion of controlled assessment 1 Completion of controlled assessment 1 Preparation for and completion of, Controlled assessment 2 and practical exam Completion of, Controlled assessment 2 and practical exam Exam Preparation and revision Exam Preparation and Revision

 

GCSE Exam Board Specifications

The specification code for GCSE Food Preparation and Nutrition is 8585. Click here to view the GCSE specification:

 

Teaching Staff

Mrs L Neil Head of Subject
Mr M Abrahams Teacher of Food Studies
Mrs F Scott Food Studies Technician