Subject: Food Studies
Head of Subject: Mrs L Greenwood
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.
Basic nutrition and healthy eating.
|Cereals ad 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.|
Different methods used in baking.
Science in baking.
|Designing to a specification.
|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.|
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