Food Studies

Food Studies Curriculum

  • Mrs A. Beavor

    Curriculum Leader Food Studies Department, Vocational Teacher of L1/L2 Hospitality and Catering, Teacher of KS3 Food

  • Mrs H. Hulatt

    Technician for Food Studies

Department Vision & Ethos

INTENT

The Dance department at Sandy Secondary School aims to develop the whole student. As a department we aim to provide a creative, engaging and expansive dance education. Topic areas develop curiosity and collaborative skills, making for students who are ready to solve problems, accept challenges and strive for continual personal improvement. The curriculum aims to encourage independent learning and self-discipline. Although a competitive environment is encouraged students are taught how to work within a team to achieve a goal and celebrate together. Dance at SSS provides students with a variety of learning opportunities both in lessons and extra -curricular creating a love of the subject and motivation to challenge themselves to be the best they can. 

IMPLEMENTATION/IMPACT

  • KS3

    Year 7

    As part of their work with food, pupils will be taught how to cook (including the core competences) and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to a great expression of creativity.

    Food and Nutrition at Sandy Secondary School will equip students with the knowledge, understanding, and skills required to cook and apply the principles of food science, nutrition, and healthy eating. Our curriculum will encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.

    Year 8

    Students at Sandy Secondary School will continue the journey of discovery which they began in year seven.

    Food Studies will continue to equip students with the knowledge, understanding, and skills required to cook and apply the principles of food science, nutrition, and healthy eating. Our curriculum will continue to encourage students to cook and enable them to make informed decisions about a wide range of further learning opportunities and career pathways as well as develop vital life skills that enable them to feed themselves and others affordably and nutritiously, now and later in life.

    KS3 Food studies is an inclusive department, and every effort has been made for all students to succeed, regardless of their background, SEND, or any other potential barriers. Pupil premium students have their ingredients provided in such a way as to not draw attention to the fact, and SEND students are provided with differentiated materials and support as needed. Students are encouraged to adapt recipes to fit the challenge level to their abilities and are expected to stretch and challenge themselves throughout the rotation.

  • KS4

    Year 9

    The UK is currently seen to offer the friendliest hospitality service in Europe. For the majority behind this growing industry, hospitality is more than just a job; it is a passion, an opportunity to express creativity - a form of ‘art.’ For the public, dining out is not just ‘eating,’ it is a whole experience, a time to let go and encounter new senses. The greatest challenge facing the hospitality and catering industry today is the shortage of skilled staff at all levels; the industry offers fantastic careers to all.

    In Year 9, students will have opted to study the Eduqas Level 1&2 Technical Award in Hospitality & Catering. This course allows students to draw upon prior knowledge, understanding of topic areas & practical skills. This course is a gateway to a future job/career in the hospitality and catering industry.

    There is a dual emphasis of studies in the first year of this course; The hospitality and catering industry (Unit 1-theory based) and Hospitality and catering in action (Unit 2-a mixture of theory and practical based work).

    Year 10

    The greatest challenge currently facing the hospitality and catering industry is the shortage of skilled staff at all levels; the industry offers a wide range of fantastic careers to all and in many cases, is the first type of job a young person will have. This vocational course will enable students to gain the knowledge, understanding and skills that they would require to pursue a job/career in the hospitality and catering industry.

    In Year 10, students will continue with the course they opted to study at year 9- Eduqas Level 1&2 Vocational Award in Hospitality & Catering. This course allows students to draw upon prior knowledge, understanding of topic areas & practical skills. This course is a gateway to a future job/career in the hospitality and catering industry.

    Students will undertake a variety of written (theory based) work alongside working to improve their practical skills, which should include high level skills for the practical element of the non-examined assessment.

    KS4 Hospitality and Catering is an inclusive department, and every effort has been made for all students to succeed, regardless of their background, SEND, or any other potential barriers. Pupil premium students have their ingredients provided in such a way as to not draw attention to the fact and SEND students are provided with differentiated materials and support as needed. Students are encouraged to adapt recipes to fit the challenge level to their abilities and are expected to stretch and challenge themselves throughout the rotation.

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