Food Studies
Welcome to the NeneGate's Food Studies department.
KEY STAGE 3
Year 7 and 8 we learn about Health, Safety and Hygiene. Basic skills and use of equipment. Where food comes from and how it’s prepared. In year 9 we experiment with all different food commodities, gain an understand of different cultures and the food associated with different celebrations and festivals. We learn about the importance of local, seasonal produce and food miles. All the ingredients are provided by school and therefore all students have opportunities to experiment with different textures and tastes. Taste testing and evaluating is always an important part of the lesson and the students contribute to show their level of understanding. The dishes produce range.We also have a thematical approach for example a topic is Space – rocket kebabs, space wraps, earth biscuits, Rock Cakes.
Year 8 students learn about bread, the functions of yeast and the science of bread making. Bread around the world. Food origins, from wheat grain to bread. Food provenance, curries, pasta, pancakes, cous cous. Food choice and sustainability; vegetarianism and Veganism, Special diets and intolerances, Eatwell guide and Nutrition.
In Year 9 they move onto Nutrients and the Eatwell guide. Pastry making and where it fits in a healthy diet. Job of fibre in the diet and staple foods around the world. Fruit and Vegetables and Main meal preparation. Each topic is internally assessed through a variety of methods including the use of the students’ tracker sheet, their practical outcomes, the development of their practical skills and regular marking of their books using active questioning. These take place throughout the duration of the topics as ongoing assessment and feed into a final level for the topic at the end of each term. This subject will prepare students for a course of study at KS4 in GCSE Food Preparation and Nutrition. Food Technology contributes to students’ enjoyment through the opportunities it gives them to actively develop food products in response to the needs and wants of others. It develops a sense of achievement and Success when their food takes shape, creating a very Happy student. The satisfaction that students gain from making products contributes towards their self-esteem and sense of wellbeing. I teach my students to develop their ability to make informed choices about food for healthy eating and help them develop their practical capability to prepare and cook a variety of dishes and meals to achieve a healthy diet. By having internal and external accreditation students have something to Aspire to. The nature of my Key Stage 3 and GCSE courses makes learning Purposeful and has given them the confidence to use these all important life skills. Everyone needs Food! Food teaching is an Exciting and ever changing subject. Students are given the opportunity to design and make a wide range of products suited to the Diverse Society in which we live.
KEY STAGE 4 GCSE Food includes topics such as:
KEY STAGE 3
Year 7 and 8 we learn about Health, Safety and Hygiene. Basic skills and use of equipment. Where food comes from and how it’s prepared. In year 9 we experiment with all different food commodities, gain an understand of different cultures and the food associated with different celebrations and festivals. We learn about the importance of local, seasonal produce and food miles. All the ingredients are provided by school and therefore all students have opportunities to experiment with different textures and tastes. Taste testing and evaluating is always an important part of the lesson and the students contribute to show their level of understanding. The dishes produce range.We also have a thematical approach for example a topic is Space – rocket kebabs, space wraps, earth biscuits, Rock Cakes.
Year 8 students learn about bread, the functions of yeast and the science of bread making. Bread around the world. Food origins, from wheat grain to bread. Food provenance, curries, pasta, pancakes, cous cous. Food choice and sustainability; vegetarianism and Veganism, Special diets and intolerances, Eatwell guide and Nutrition.
In Year 9 they move onto Nutrients and the Eatwell guide. Pastry making and where it fits in a healthy diet. Job of fibre in the diet and staple foods around the world. Fruit and Vegetables and Main meal preparation. Each topic is internally assessed through a variety of methods including the use of the students’ tracker sheet, their practical outcomes, the development of their practical skills and regular marking of their books using active questioning. These take place throughout the duration of the topics as ongoing assessment and feed into a final level for the topic at the end of each term. This subject will prepare students for a course of study at KS4 in GCSE Food Preparation and Nutrition. Food Technology contributes to students’ enjoyment through the opportunities it gives them to actively develop food products in response to the needs and wants of others. It develops a sense of achievement and Success when their food takes shape, creating a very Happy student. The satisfaction that students gain from making products contributes towards their self-esteem and sense of wellbeing. I teach my students to develop their ability to make informed choices about food for healthy eating and help them develop their practical capability to prepare and cook a variety of dishes and meals to achieve a healthy diet. By having internal and external accreditation students have something to Aspire to. The nature of my Key Stage 3 and GCSE courses makes learning Purposeful and has given them the confidence to use these all important life skills. Everyone needs Food! Food teaching is an Exciting and ever changing subject. Students are given the opportunity to design and make a wide range of products suited to the Diverse Society in which we live.
KEY STAGE 4 GCSE Food includes topics such as:
- Food
- Nutrition and Health
- Food Science
- Food safety
- Food Choice
- Food Origins