Food Studies and Catering
Ms S. Smith
Aims of the Department
Our aim is to educate and develop students in:
- The enjoyment of skilled practical cookery work and the achievement of excellence.
- Hygienic and safe practice in the kitchen.
- Encourage and nurture pride, individual creativity and teamwork.
- Awareness of making healthy eating choices and consider ethical and economic issues.
- Understand the preparation and cooking of a wide variety of dishes.
About the Course
Food Studies Course - Years 7 to 9
Food Studies is taught to all students at Key Stage 3.
The foundation course aims to develop basic skills to a high standard and offer pupils an opportunity to experience the preparation and cooking of a wide range of dishes. Pupils are taught how to cook a series of classic dishes and then asked to demonstrate their skills and creativity by producing their own variation.
In year 7 pupils explore savoury and sweet dishes to introduce working with the oven safely and developing basic knife skills. Year 8 pupils explore a variety of baked products and begin to explore working with meat, fish and sauces. In year 9 pupils cook dishes which would be suitable for family meals including meat and vegetarian options. During the module pupils consider ethical and financial considerations of the food we buy and eat.
Each year at Key Stage 3 pupils are assessed asked to carry out a series of short project of planning, making and evaluating a dish based on the work carried out in that module. This assessment forms the main part of setting the attainment level.
GCSE Food Preparation and Nutrition (EDUQAS)
By studying food preparation and nutrition learners will:
- be able to demonstrate effective and safe cooking skills by planning, preparing and cooking a variety of food commodities whilst using different cooking techniques and equipment
- develop knowledge and understanding of the functional properties and chemical characteristics of food as well as a sound knowledge of the nutritional content of food and drinks
- understand the relationship between diet, nutrition and health, including the physiological and psychological effects of poor diet and health
- understand the economic, environmental, ethical and socio-cultural influences on food availability, production processes, diet and health choices
- demonstrate knowledge and understanding of functional and nutritional properties, sensory qualities and microbiological food safety considerations when preparing, processing, storing, cooking and serving food
- understand and explore a range of ingredients and processes from different culinary traditions (traditional British and international) to inspire new ideas or modify existing recipes.
Exam Board Assessment
Component 1: Principles of Food Preparation and Nutrition Written examination: 1 hour 45 minutes 50% of qualification
Component 2: Food Preparation and Nutrition in Action Non-examination assessment: internally assessed, externally moderated Assessment 1: 8 hours Assessment 2: 12 hours 50% of qualification