Food Studies

Food Studies

Food Studies provides students with the knowledge, understanding and practical skills to become safe, confident and independent cooks. Through a combination of practical cooking and theory, students develop essential life skills, explore healthy eating and nutrition, and gain an understanding of the hospitality and catering industry.

Our Food Studies Curriculum Map:

(Food Studies Curriculum Map 2026-2027 Link)

Key Stage 3 (Years 7–9)

Students develop their practical cooking skills alongside their understanding of:

Food safety and hygiene
Healthy eating and nutrition
Knife skills and food preparation
Cooking methods
Factors affecting food choices
Planning and organisation

Years 7 and 8 study Food on a half-termly rotation, while Year 9 students have one lesson each week. Our curriculum builds confidence and independence through a wide range of practical cooking experiences.

Key Stage 4 (Years 10–11)

Students study the WJEC Level 1/2 Award in Hospitality & Catering, which combines theoretical knowledge with practical cooking skills.

Unit 1 (40%) – Written examination covering the Hospitality & Catering industry.
Unit 2 (60%) – Non-Examination Assessment (NEA) where students plan, prepare, cook and evaluate a range of nutritious dishes.

The course prepares students for further education, employment and careers within the hospitality and catering sector.

Post-16

Students in Years 12 and 13 can further develop their practical cooking skills through our Leisure programme, preparing a range of nutritious meals while building confidence and independence for adult life.

Enrichment

Students can extend their practical skills through:

Saturday Kitchen (Key Stage 3)
Practical Masterclasses (Key Stage 4)

These sessions provide additional opportunities to develop confidence and practical cooking skills beyond the classroom.

Support

To ensure all students have equal access to practical lessons, all ingredients are provided by the Food Department. This removes the need for students to bring ingredients from home and allows every student to fully participate in practical cooking lessons.

We also provide step-by-step recipe plans with visual and written instructions to support students during practical lessons. All recipes are available online, enabling students to recreate dishes at home.

Year 7 Food Studies:

Year 7 Food Studies Subject Page

Year 7 - Vocabulary Tier 2 & 3

Year 8 Food Studies:

Year 8 Food Studies Subject Page

Year 8 - Vocabulary Tier 2 & 3

Year 9 Food Studies:

Year 9 Food Studies Subject Page

Year 9 - Vocabulary Tier 2 & 3

Year 10 Food Studies:

Year 10 Food Studies Subject Page

Year 10 - Vocabulary Tier 2 & 3