Learning

Food

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At King David, the Food Studies department aims to enable pupils to apply the principles of healthy eating and nutrition to their daily lives. Students develop an understanding of the functions of different nutrients and how to reduce the risk of diet-related illnesses. They also learn how to prepare and cook food safely, with a strong focus on food hygiene and the prevention of foodborne illness.

Through practical sessions, we aim to instil a love of food and cooking and to help pupils feel confident in planning, preparing and cooking meals for themselves and others. Students are encouraged to follow recipes independently, build confidence in using a wide range of kitchen equipment and develop their understanding of different cooking methods by skilfully demonstrating techniques in practice.

Overview of the Curriculum (KS3–KS5)

Key Stage 3

At Key Stage 3, pupils prepare a wide range of dishes that showcase a variety of skills and techniques. They study food safety and hygiene, including how to prevent the spread of bacteria, and learn about the importance of the Eatwell Guide. Pupils develop an understanding of macronutrients and micronutrients, energy requirements and the nutritional needs of different groups, as well as how diets can be adapted to meet these needs.

Practical lessons focus on building confidence in following recipes independently and developing time management and organisational skills in the kitchen.

Key Stage 4

At Key Stage 4, pupils follow the AQA GCSE Food Preparation and Nutrition course. This builds on practical skills developed at Key Stage 3 and develops knowledge and understanding in the following areas:

• Food, nutrition and health

• Food science

• Food safety

• Food choice

• Food provenance

Key Stage 5

At Key Stage 5, pupils study a Level 3 qualification in Food Science and Nutrition, which equips learners with the knowledge, understanding and practical skills needed to progress to higher education or related career pathways.

Key topics include nutrients and metabolism, food safety and quality, dietary needs across the lifespan and the impact of food choices on health.

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Assessment and Feedback Approach

At Key Stage 3, pupils use a workbook containing information and structured tasks. Formal assessments take place in line with the Year 9 assessment calendar. During practical lessons, pupils receive regular verbal feedback, alongside opportunities for peer feedback and support from learning leaders.

At Key Stage 4, pupils are regularly assessed using exam-style questions following the completion of each topic. Feedback is provided to develop exam technique and subject understanding. Exam practice is embedded throughout the course to prepare pupils for the terminal examination at the end of Year 11. The non-examined assessment is completed during Year 11 and contributes 50% of the final GCSE grade.

At Key Stage 5, pupils complete four units over the two-year course. Two units are assessed through non-examined assessment, while two are externally examined at different points throughout the course.

Staff List and Teacher Specialisms

• Mrs L Croft – KS3, KS4 and KS5 Food Studies

• Mrs S Airley – KS3 Food Studies

• Miss G Davies – Trainee Food Studies Teacher

Resources, Revision Guides & Homework Expectations

All GCSE pupils are provided with a food dictionary. Recommended revision resources include:

• Collins AQA GCSE 9–1 Food Preparation and Nutrition

• CGP GCSE Food Preparation and Nutrition Revision Guide and Workbook

Homework and independent study are crucial to pupil progress at Key Stages 4 and 5. Pupils are expected to regularly revisit topics taught in lessons, practise exam-style questions where appropriate and complete all homework tasks on time.

Career Pathways Linked to the Subject

Food Studies supports progression into a wide range of careers, including:

• Nutritionist

• Chef

• Baker

• Dietician

• Food Stylist

• Hospitality

• Restaurant Management

The subject also develops transferable skills such as organisation, time management, problem-solving and independence.

Contact Information

Mrs L Croft

Head of Food Studies

l.croft@kdhigh.co.uk