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, independently, during their time here.

Food Studies is a compulsory part of Design technology education for all of Saint Martin’s Key Stage 3 students.

Food is a subject where students are taught theoretical knowledge alongside developing practical life-skills.

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

The are opportunities to study the following interesting, yet challenging courses here from Year 9:

AQA Food Preparation and Nutrition GCSE

Level 1/2 Hospitality and Catering ​



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.


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.


  • 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.