Skip to content ↓

Robert Bloomfield

Food

 

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. 

 

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. 

 

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. 

 

e is currently awaiting content