Food Studies

Food Studies 

Staffing
The Food Studies Department at Clare Mount is led by Specialist Food Teachers and member of the Next Generation Leaders of the National Food Teachers Centre. The Food Teachers Centre is one of the successful teachers CPD groups with members from all around the world. The supported by an excellent team of specialist teaching assistants.

The teaching groups in Food Studies are run on a carousel system in Key Stage 3 and then students can choose Food Studies as an option in Key Stage 4. It is a very popular subject and is always over-subscribed at KS4 & 5

Supporting Whole School Events

Pupils are encouraged to be part of the in house hospitality team, catering for school events such as the school prom, bingo night, tuck shop, fund raising events, Christmas lunch and afternoon tea for Clare Mount guests.

Food Studies at Clare Mount

Aims to enable our pupils to develop a positive relationship with food and diets to support healthy lifestyle choices.  Our Food Studies curriculum has been developed to be inclusive all for all our pupils.  The Food Studies department sources and purchases high quality fresh ingredients for all lessons.  Cooking is very popular with all our pupils and provides a safe and happy environment for pupils to learn.  Not only do pupils develop a wide range of practical cooking skills, but we also develop self-esteem and reinforce their learning by applying knowledge and skills from a range of cross- curricular learning including, numeracy, literacy and social sciences.

Year 7 (Approximately 16 hours of learning).

Introduction

This scheme of work has been developed to enable pupils to learn about food origins (where comes from and how it is produced). How to cook a range of dishes safely and hygienically whilst developing a knowledge of healthy eating. The majority of their learning is developed through hands on practical learning.

Pupils’ introduction to food studies.  Learning basic routines for hygiene and safety.  Personal hygiene.  Names and appropriate uses of kitchen equipment. The key skills develop fine motor skills of peeling, grating and slicing fruit and vegetables.

The dishes pupils make reflect the Government guidelines for healthy eating. 

Pupils will have the opportunity to work through the following contexts:

Aims 

Pupils will develop their knowledge and understanding of ingredients and healthy eating;

Pupils will develop food preparation and cooking techniques; 

Pupils will develop their knowledge of consumer food and drink choice;

Pupils will be able to apply their knowledge to make informed choices;

Pupils will develop the creative, technical and practical expertise needed to perform everyday tasks confidently;

Pupils will build an apply a repertoire of knowledge, understanding and skills in order to design and make high quality products for a wide range of users;

Pupils will evaluate and test their ideas and products and the work of others.

Learning outcomes overview

Through this scheme of work, pupils will:

Recall and apply the principles of the Eatwell Guide and the 8 tips for healthy eating, to their own diet;

Demonstrate a range of food preparation and cooking techniques;

Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of dishes;

Recall and apply the principles of food safety and hygiene;  Identify how and why people make different food and drink choices;

Demonstrate the knowledge, understanding and skills needed to engage in an interactive process of designing and making;

Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science;

Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn

Year 8 – Diet and health.  (Approximately 16 hours of learning).

Introduction

This scheme of work has been developed to enable pupils to learn how to cook a range of dishes safely and hygienically and to apply their knowledge of nutrition. In addition, they will consider the factors that affect food choice, food availability and food waste. Pupils will learn to nutritional analyse the food products they have made using the Eatwell Guide to make nutritional conclusions about the

Pupils build on their practical skills whilst learning about the importance of healthy eating.  Pupils are expected to emulate the nutritional content of all the dishes which they make using the Governments Eatwell Guide and traffic light food labeling.

Pupils learn about the functional properties of food.  The design task is based around producing a well-balanced healthy lunch.

products they make.

Pupils will have the opportunity to work through the following contexts:

Aims 

Pupils will deepen their knowledge and understanding of food and nutrition;

Pupils will further develop food preparation and cooking techniques; 

Pupils will deepen their knowledge of consumer food and drink choice;

Pupils will be able to apply their knowledge to make informed choices;

Pupils will develop the creative, technical and practical expertise needed to perform everyday tasks confidently;

Pupils will build and apply a repertoire of knowledge, understanding and skills in order to design and make high quality products for a wide range of users;

Pupils will evaluate and test their ideas and products and the work of others.

Learning outcomes overview. Through this scheme of work, pupils will:

Recall and apply the principles of The Eatwell Guide and the 8 tips for healthy eating;

Explain energy and how needs change through life; 

Name the main nutrients, sources and functions;

Adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of more complex dishes;

Demonstrate a wider range of food preparation and cooking techniques;

Apply the principles of food safety and hygiene; 

Explain the factors that affect food and drink choice;

Demonstrate the knowledge, understanding and skills needed to engage in an interactive process of designing and making in a range of contexts such as home, health and agriculture;

Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science;

Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn.

Year 9  Making choices. (Approximately 16 hours of learning).

Introduction

In Year 9 pupils will learn how to make a range of mostly savory multi-cultural meals and discover how cultural diversity is reflected across British food choices.  This scheme of work has been developed to enable pupils to learn how to cook a range of dishes safely and hygienically and apply their knowledge of nutrition. In addition, they will consider consumer issues, food and its functions and new technologies/trends in food. 

Pupils learn about the Multi-cultural influence of popular meals.  Pupils have the opportunity to research food choices from around the world and how they have influenced British diets.

Pupils develop practical skills to become more independent when using all parts of the cooker.

The making tasks focus on designing and making multi-cultural street food dish.  Pupils are expected to consider the nutritional properties of the food they design and make in line with the Governments Eatwell Guide.

Pupils will have the opportunity to work through the following contexts:

Aims 

Pupils will extend their knowledge and understanding of food, diet and health;

Pupils will extend food preparation and cooking techniques; 

Pupils will extend their knowledge of consumer food and drink choice;

Pupils will be able to apply their knowledge to make informed choices;

Pupils will develop the creative, technical and practical expertise needed to perform everyday tasks confidently;

Pupils will build an apply a repertoire of knowledge, understanding and skills in order to design and make high quality products for a wide range of users;

Pupils will evaluate and test their ideas and products and the work of others.

Learning outcomes overview

Through this Scheme of Work, pupils will:

Apply the principles of The Eatwell guide and relate this to diet through life;

List and explain the dietary needs throughout life stages;

Investigate information and guidance available to the consumer regarding food labelling, availability, traceability, food assurance schemes and animal welfare;

Explain the characteristics of ingredients and how they are used in cooking;

Adapt and follow recipes to prepare and cook a range of predominately savory dishes;

Demonstrate a range of food preparation and cooking techniques and independently apply the principles of food safety and hygiene; 

Investigate and discuss new trends and technologies used in food production, processing and cooking; 

Demonstrate the knowledge, understanding and skills needed to engage in an interactive process of designing and making;

Be given regular opportunities to demonstrate and apply their knowledge and understanding of food science;

Be given regular opportunities to consolidate their literacy and numeracy skills by using them purposefully in order to learn.

KS4

At Key Stage 4, pupils can opt for WJEC Level ½ Hospitality & Catering or Vocational Life skills, Prep for Life, which ever route is most suited to their learning & ability.

Year 10

Autumn Term:

      Theory

      How can cause ill heath, Food Hygiene; The Hospitality & Catering Industry, Job Roles.

Practical Skills:

Knife skills and Food Hygiene and safety

Professional cuts for fruit and vegetables

Pupils will make a selection of soups, stews and curries using the different cuts to prepare their ingredients whilst investigating how to reduce food waste, better value menu planning and producing well balanced nutritious meals

Looking at time saving equipment such as food processor

Pastry making, Bread and enriched doughs

Looking at all the different types and how to make them

Evaluating the nutritional content of each.  Designing food dishes for different consumer groups

Spring Term:

Cake making and desserts and plating up, presentation and portion control

Looking at the different methods of cake making

Whisking, creaming, all in one and melting

Pasta making shapes and sauces

Pupils will investigate the dietary requirements of different groups, eg vegetarian, coeliac, religious diets etc

Pupils will look at the nutritional content and ingredients of the dishes they produce when designing food for specific groups

Summer Term:

Where does food come from? Pupils will look at the source of many of the basic ingredients we use. Eg beef from cattle Ethical farming, Fair Trade Food, Food miles. Field to fork, growing a selection of fruits and vegetables in our kitchen garden.

The effects of cooking methods on the nutritional content of food and diets through life.

Job roles

Pupils research the kitchen brigade to find out the job roles and responsibilities in a commercial kitchens whilst developing employability skills and looking at further education opportunities in the areas.

Money management

Costing and budgeting. Pupils learn how to work out how much the ingredients they use cost and the impact on profit and loss or personal household budgets.

Pupils will get the opportunity to cater for a selection of school events.

Year 11

Year 11 produce their controlled assessment project, which includes planning and making a selection of dishes to meet the requirements of a specific brief specified by the examination board before commencing a revision program in preparation for the summer external exams