Food Studies
Head of Subject: Mrs L Greenwood
Vision
To develop an understanding of food and nutrition, which will equip the students with the skills to plan and make a range of healthy dishes. This will prepare the students to make informed dietary choices throughout life.
Our subject will teach students to be resilient and be able to tackle and solve problems for themselves.
Intent
In Food Studies we are passionate about equipping the students with the knowledge, understanding and skills required to cook and apply the principles of nutrition and healthy eating. We strive to expose our students to exciting new flavours, cuisines and ingredients and develop a love of food. We facilitate our students to make informed decisions about a wide range of further learning opportunities and career pathways in the food industry. Our curriculum will inspire students to cook creatively, as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.
Learning Journey
Food Studies KS3 Learning Journey
Food Studies KS4 Learning Journey
Curriculum Description
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 | Hygiene and Safety.
Understanding tools and equipment. |
Building skills.
Basic nutrition and healthy eating. |
Cereals and what they can be used for. | Recipe modification and nutritional breakdown. | Importance of fruit and vegetables.
Designing to a brief. |
Modifying products to include fruit and vegetables. |
| 8 | Baked goods.
Different methods used in baking. Science in baking. |
Designing to a specification.
Presentation. |
Creating healthier versions of popular take away products. | Nutritional analysis.
Adapting products to improve their nutritional profile. |
Why we cook food.
Different cooking methods. |
Different cooking methods. |
| 9 | Multicultural Foods.
Food science. |
Multicultural foods.
Food miles and the environment. |
Understanding ingredients and their uses.
|
Cooking on a budget. | Types of pastry, textures and uses. | Designing for clients. |
| 10 | Nutrition | Health risks linked to diet. | Food Choice | Food Safety | Food Science | Food Provenance |
| 11 | Preparation for and completion of controlled assessment 1. | Completion of Controlled assessment 1. Preparation for and completion of controlled assessment 2. | Completion of controlled assessment 2 and practical exam. | Completion of controlled assessment 2.
Exam preparation and revision. |
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