Food

In the Food department, we aim to help all pupils recognise that food is a basic requirement of life and should be enjoyed.  We help pupils develop an understanding of the Eatwell Guide and Nutrition. We also aim to enable all pupils to demonstrate and apply appropriate knowledge of concepts and principles when planning and preparing meals and when making food choices.

According to the British Hospitality Association, hospitality and catering is Britain’s fourth largest industry and accounts for around 10% of the total workforce. Since 2010, over 25% of all new jobs have been within the hospitality and catering sector with the majority of new roles falling within the 18-24 age groups.

The ability to plan, prepare and present food is an essential skill within the hospitality and catering industry. At Longfield, during Key Stage 3 and then into Key Stage 4 we try to equip our pupils with theoretical knowledge about the industry as well as enabling them to develop practical skills in planning, preparing and cooking a variety of dishes.

Learning Sequence Overview

Year 7

Half Term 1

Half Term 1.2

Half Term 2

Half Term 2.2

Half Term 3

Half Term 3.2

The Eatwell Guide and The 8 tips for Eating Well

How the diet changes through people’s lives.
Summer practical work.

Year 8

Half Term 1

Half Term 1.2

Half Term 2

Half Term 2.2

Half Term 3

Half Term 3.2

Micro-Nutrients (Vitamins and Minerals).

Seasonal Foods and Food miles.
Summer practical work..

Year 9

Half Term 1

Half Term 1.2

Half Term 2

Half Term 2.2

Half Term 3

Half Term 3.2

Food from around the world

Environmental considerations for Food.
Summer practical work.

Year 10

Year 11