Year 8 ​Food Studies plays a vitally important role in all children’s learning and development and provides a solid foundation for their lifelong health, independence and well-being.

Students will gain a deep understanding of the principles of health, safety and how to feed themselves and their families, predominantly savoury food items independently, during their time here. Students develop a great understanding of ‘Food Safety’ thus enabling them to work independently and safely handling a range of commodities once they leave us.

Food Studies is a compulsory part of Design technology education for all of Saint Martin’s Key Stage 3 students. We currently have a lesson every two-weeks over both Year 7 and 8.  This roughly equates to one practical and one theory lesson in a calendar month’s window.

Food is a subject where students are taught theoretical knowledge such as Diet and Nutrition alongside developing practical life-skills such as vegetable preparation and how to cook meat safely for example. This pattern of theory and practical work, also underpins the GCSE.

There are many ‘current’ areas of study such as food poverty, animal welfare and the Red Tractor scheme which we have the scope to hone in on and discuss, which students find really engaging and interesting and add relevance to the products produced.

The opportunity to progress and complete further study are the interesting varied and challenging GCSE course:

AQA Food Preparation and Nutrition

The 5 modules of this course are:

  • Diet, Nutrition and Health
  • Food Provenance
  • Food Safety
  • Food Science
  • Food Choice

This is also underpinned by the production of a range of practical products (both savoury and sweet) which meet the course requirements of demonstrating proficiency with a core group of 12 practical food preparation skills.

The course is assessed via 50% coursework, completed internally in Year 11 (compromising of 2 pieces) and 50% of the Final Examination which is 1hr45 minutes long and falls in the exam window in Year 11.

I would recommend this course for any student who is keen to develop both practical skills and has an interest in learning more about the key modules above.

Some examples of products our young people make in GCSE include a range of pastries and doughs, sauces from scratch, creme Brulee’s, panna cotta, ice cream, meat and fish preparation, technical vegetable cuts, presentation techniques e.g. for use in fish pie to demonstrate a few products. We are amenable to making products which the students which to make so the practical curriculum is flexible to their wants and interests in that respect, within the confines of the 12 practical preparation skills as highlighted by the exam board.

KS3 STUDY:

Year 7

A focus on student’s basic skill building, competence and confidence which is developed via completion of a selection of individual practical tasks and end products.

Theory – a strong focus on health, safety, hazards, The Eatwell Guide and the foundations of nutrition.

Year 8

Predominant focus on producing a varied selection of savoury main meals in line with curriculum guidance.

Theory – a strong focus on more detailed principles of nutrition including nutrition through the life stages, ethical issues, food provenance, dietary needs and current issues in food.

KS4 STUDY:

The specification is delivered via a mixture of both practical lessons – producing products which underpin the taught theory content and core theory lessons.

Students are guided to success through their respective coursework pieces and are well-prepared for their Final theoretical examination.

Food Prep & Nutrition GCSE compromises:

  • A coursework element
  • A theoretical final written examination

Students are able to add their own flair and creativity to their dishes during the development and selection of their coursework products. Students get to choose all the products and accompaniments they make for assessment in Year 11, as long as they meet their chosen brief.

Challenging, ambitious and visually appealing products are required to access those higher levels, with students demonstrating their technical skills in areas such as fish filleting, de-boning a chicken, pastry making, bread and sauce making to name but a few.

The GCSE course has a strong focus on in -depth nutrition, food provenance, food processing, food science and the working characteristics of food as well as encouragement to develop of high -level complex dishes.

You do not need to have a desire to work in a restaurant or be a chef to consider this curse as an option.

Ingredients will need to be provided from home for each practical lesson with food made being taken home by students. This will equate to cooking roughly once every two weeks for option courses in a double lesson, which gives much more time to practice higher-level skills and time to present dishes too.

Purchase of AQA course textbooks is also highly encouraged to support study on-going study in this field.

Students will be encouraged to keep a Food folder of their theory work, practice exam papers, revision notes and any other supporting documents all in one place to remain as organised as possible.

Extra Curricular opportunities 

  • Weekly Afterschool Intervention – Help & Support – GCSE
  • Baking Club – KS3
  • Occasional Food Workshops – all years
  • Film Club

KS3 STUDY:

YEAR 7

A focus on student’s basic skill building, competence and confidence which is developed via completion of a selection of individual practical tasks and end products.

Theory – a strong focus on health, safety, hazards, The Eatwell Guide and the foundations of nutrition.

Year 8

Predominant focus on producing a varied selection of savoury main meals in line with curriculum guidance.

Theory – a strong focus on more detailed principles of nutrition including nutrition through the lifestages, ethical issues, food provenance, dietary needs and current issues in food.

KS4 STUDY:

Both specifications are delivered via a mixture of both practical lessons – producing products which underpin the taught theory content and core theory lessons.

Whichever Food route is chosen, students are guided to success through their respective coursework pieces and are well-prepared for their Final theoretical examination.

BOTH FURTHER STUDY COURSES COMPRISE OF:

  • A coursework element
  • A theoretical final written examination

Student’s are able to add their own flair and creativity to their dishes during the development and selection of their coursework products.

Challenging and ambitious products are required to access those higher levels, with students demonstrating their technical skills in areas such as fish filleting, de-boning a chicken, pastry making, bread and sauce making to name but a few.

The GCSE course has a strong focus on in -depth nutrition, food provenance, food processing, food science and the working characteristics of food as well as development of high -level complex dishes.

The Hospitality and Catering course has a strong focus on the industry, job roles, types of service, the kitchen brigade and high level catering.

You do not need to have a desire to work in a restaurant or be a chef for further study on these courses as they can provide an excellent contrast to other options which are assessed via final examination only.

Ingredients will need to be provided by parents for each practical lesson with food made being taken home. This will equate to cooking roughly once every two weeks for option courses in a double lesson.

Purchase of course textbooks is also highly encouraged to support study in this field.

Students will be encouraged to keep a Food folder of their theory work, practice exam papers, revision notes and any other supporting documents all in one place to remain as organised as possible.