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Robert Bloomfield


Food Studies provides students with the opportunities to learn a variety of life skills within a kitchen environment but also learn basic hygiene and safety when working in a kitchen and with food. Skills progressively increase through Years 5 to 8 learning basic knife skills, how to use all aspects of the cooker and being able to cook independently by the time they finish in Year 8. 


Students are in mixed ability groups and are taught in half-termly rotations.  2 of these 6 rotations are DT focused, 2 Art, 1 food and 1 textiles.  Pupils will have a double (2 hour) lesson each week and are taught in groups of 24.

Year 5:

Topic is 'Where does food come from?' and the practical lessons will be salad, pizza toast and a vegetable soup. 

Year 6:

Topic is 'Hygiene and Safety in the Food room' and the practical lessons will be Mini sponge cakes, Ragu and Pasta and a Fruit Crumble. 



Pupils will study food for 1 full term, have a term in textiles and a term in DT.  During the 2 week timetable, pupils will have 3 hours in Food and are taught in groups of 20 pupils.  These hours are grouped as a double (2 hour) practical lesson and a single hour theory lesson.  The longer practical session allows for pupils to fully immerse themselves in their practical tasks.  The separate theory lesson gives pupils greater opportunities to build on prior knowledge, explore and connect ideas and develop their literacy skills. 

Year 7:

First unit of work is looking at the 'Eatwell Guide' and the second unit being 'Food from around the world'. These practicals are a mixture of teacher led/demonstrations to fully independent at the end of unit two. Students will select their recipes for all of their practicals. 

Year 8: 

First unit of work is expanding their knowledge of the 'Eatwell Guide' by looking at Vitamins/Minerals in more detail. Unit two is 'cooking on a budget' an this will be challenging students to be able to produce a meal with a limited budget. Students will select their recipes for all of their practicals and they need to be able to follow a method independently.