Food Studies is an inspiring, rigorous and practical subject. Through creative and practical activities, pupils are taught the knowledge, understanding and skills needed to cook and apply the principles of nutrition and healthy eating. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and later in life.
In Years 5 and 6 (KS2), pupils are taught to create, plan and prepare a range of food dishes using a variety of techniques eg, peel, chop, slice, grate, mix, knead and bake. Pupils investigate what makes a healthy diet and also how food is grown, reared, caught and processed. We also consider how the seasons may affect the food available to us.
In Years 7 and 8 (KS3), pupils cook a range of predominantly savoury dishes becoming increasingly competent in a range of cooking techniques and use a range of equipment and utensils safely. Pupils are encouraged to develop their awareness of taste, texture and smell in order to decide how to season dishes, combine ingredients and adapt and use to suit their own recipes. Pupils also explore the principles of healthy eating and understand the source, seasonality and characteristics of a broad range of ingredients.
Please see below the recipe booklets and the recipe schedule for each year group.