Curriculum Intent - Food ScienceFood Science 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. |
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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 will investigate what makes a healthy diet and also how food is grown, reared, caught and processed. We will also consider how the seasons may affect the food available to us.
In Years 7 and 8 (KS3) pupils will cook a range of predominately savoury dishes becoming increasingly competent in a range of cooking techniques and using a range of equipment and utensils safely; use awareness of taste, texture and smell to decide how to season dishes, combine ingredients and adapt and use their own recipes. Pupils will also explore the principles of healthy eating and understand the source, seasonality and characteristics of a broad range of ingredients.
In Years 7 and 8 (KS3) pupils will cook a range of predominately savoury dishes becoming increasingly competent in a range of cooking techniques and using a range of equipment and utensils safely; use awareness of taste, texture and smell to decide how to season dishes, combine ingredients and adapt and use their own recipes. Pupils will also explore the principles of healthy eating and understand the source, seasonality and characteristics of a broad range of ingredients.
Curriculum Overview
| Year 5 Food Studies Curriculum Overview |
| Year 6 Food Studies Curriculum Overview |
| Year 7 Food Technology Curriculum Overview |
| Year 8 Food Technology Curriculum Overview |
