Food Studies Overview


Head of Faculty: Mr G. Lowrie

Our creative studies offer, which is core to our ethos, encompasses Art, Design and Technology and Drama. These subjects offer invaluable opportunities to develop the skills of self-expression through the creation of artefacts and performance. Not only of great worth in their own right, these skills transfer well to other facets of human life. Students learn organisational and planning skills and most importantly, confidence in their own decision making and capacity to develop and present their own ideas and concepts.

Our creative subjects occupy around one fifth of the lower school curriculum. The Faculty offers GCSEs in Art, Art Textiles, Drama, Food and Nutrition and Design and Technology. At Advanced Level the comprehensive offer incudes Advanced Level Art, Art Textiles, Drama, Design and Technology, Film Studies and Photography.

  • Year 7 Food Studies Overview

    In Year 7 we aim to provide students with the opportunity to learn about healthy eating, safe working and food hygiene.

    We focus on planning meals and cooking dishes, using local and seasonal ingredients wherever possible.

    A selection of dishes are made where we encourage students to learn practical skills and gain independence whilst working with food.

  • Year 8 Food Studies Overview

    In year 8 we focus on nutrients, food safety and build on knowledge taught in Year 7. We aim to increase the students range of practical skills by extending their recipe choices and use of equipment.

  • Year 9 Food Studies Overview

    In Year 9 students have opted to take Hospitality and Catering as a trial option. We aim to cook a wider variety of dishes using higher level skills. We look at specific dietary needs and menu planning.

    If students continue with the course they will start laying the foundations of knowledge for the exam course we follow.

  • Year 10 & 11 Hospitality and Catering Overview

    This is a two-year course which is assessed by a written examination (40%) and a large coursework element (60%)

    The course covers all aspects of the Hospitality and Catering Industry including Nutrition, Food safety, types of establishment, job roles, meal planning, and environmental impacts. Further details can be found on the WJEC website specification.

    Practical work includes higher skill dishes and students are encouraged to choose their own dishes to match task set.

By using this website you agree to accept our Privacy Policy and Terms & Conditions