Food
INTENT
Food is taught at Wigmore High School to enable pupils to develop a good understanding of the food they eat, how it affects their health and well-being, and how to prepare healthy and nutritious dishes using raw ingredients.
IMPLEMENTATION
The journey through Key Stage 3 builds pupils’ knowledge and practical skills progressively from Year 7 through to Year 9. This learning can then be continued at Key Stage 4 through the Hospitality and Catering Level 1/2 Technical Award.
Year 7
In Year 7, pupils develop basic practical techniques, including knife skills and methods such as rubbing-in. They prepare a range of healthy snacks using raw ingredients. The culmination of the practical element is a design task in which pupils create their own ideas and present them appropriately. The theory element focuses on the importance of good health and safety when working with food, basic nutrition, and how to use the Eatwell Guide effectively when planning meals.
Year 8
In Year 8, pupils build on the practical skills and theoretical knowledge developed in Year 7. They learn a wider variety of practical techniques while continuing to work with raw ingredients and develop an understanding of cultural diversity in diets. Pupils extend their nutritional knowledge by exploring the balance of nutrients, food labelling and the influence of different cultures on food choices. The emphasis is on understanding what constitutes a healthy diet and developing healthy main meal options.
Year 9
In Year 9, the emphasis shifts towards more complex practical skills and greater independence. Pupils prepare a variety of dishes, developing and refining their practical techniques. They explore food processing, making healthier choices and menu planning. Pupils cook a range of dishes and complete a final meal-planning task based on a country of their choice, allowing them to demonstrate their practical skills, nutritional knowledge and understanding of cultural influences on food.
Key Stage 4
Pupils who choose Food as a Key Stage 4 option follow the Hospitality and Catering Level 1/2 Technical Award. In Year 10, pupils develop their theoretical knowledge alongside a wide range of practical skills. In Year 11, pupils begin their Non-Exam Assessment (NEA), which includes planning and preparing two meals in response to a given brief. Pupils develop and demonstrate higher-level practical skills, with dishes prepared from scratch using raw ingredients.
Key Areas of Learning
- Nutrients and nutrition
- Food science
- Food safety
- Food provenance and food choice
- Practical skills