What is it to be a Food Student at BCHS?

As a food student at BCHS you will be taught how to cook and apply the principles of nutrition and healthy eating not only in school but in your day-to-day lives. Instilling a love of cooking in pupils will open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. The subject will equip students with an array of culinary techniques, as well as knowledge of nutrition, food traditions and different cultures as well as kitchen safety and food preparation skills.

Subject Overview - Year 7-11

Year 8 overview

In year 8, students will begin to develop a range of new and exciting skills and discover a range of different dishes. Students will embark on a journey to learn about different food traditions from a range of countries and cultures during the ‘Foods from around the world’ topic, in which students will produce a collection of dishes to expand their experience of food choices. Students will learn about the nutritional benefits of different foods, to inform a healthy and balanced diet, through modifying recipes and improving them and make them fit the healthy eating guidelines using ‘The Healthy Eating Guide’. Students will also become competent in a range of cooking techniques, including selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes, to increase their confidence and skills in the kitchen.

Food 2

Year 9 overview

As students enter their first year of GCSE Food Preparation and Nutrition, they will continue to build on the skills learnt in KS3, as well as preparing for a course focus on practical cooking skills to develop an understanding of nutrition, food provenance and the working characteristics of food. A Pastry project will enable students to explore a range of dishes to develop high level food preparation skills and prepare them to master the skills, knowledge and understanding needed for the GCSE food practical exam. Year 9 will focus on Food Choice and Provenance, two of the key topic areas for KS4, whereby students will discover nutritional needs of different life stages, as well as a range of religious and cultural diets and requirements, supported by the research and creation of dishes from across the world. As students come to the end of year 9 they will participate in a Young Chef Competition, in which they will design and prepare a meal, informed by ‘The Eatwell Guide’, considering presentation and finishing techniques for judging. 

Year 10 & 11 overview

In year 10, students will solidify their existing knowledge, as well as building upon their prior learning, through a range of practical cooking lesson and theory. Food science and food, nutrition and health will be a focus throughout the year, as students discover the functional and chemical properties of food alongside the effect food has on the body. The GCSE award is broken down into 50% written exam and 50% non-exam assessment (NEA), in the form of a Food Investigation and Food Preparation Assessment. Practical food investigations in year 10, will prepare students to become food scientist ready for the completion of their NEA assignments in year 11.


How do we contribute to PHSEE, British Values and SMSC?

During year 8, students complete a ‘Food from around the world’ project, which enables them to explore a range of different countries traditional dishes. During Year 9, students continue to explore food choice and culture through investigations of nutritional needs of different life stages, as well as religious and cultural diets and requirements. There is a strong focus on Food Provenance within the GCSE Food Preparation and Nutritional, which enables students to explore the environmental impact and sustainability of food.

What careers does Food support?

Upon completion of this course, students will be qualified to go on to further study, or embark on an apprenticeship or full time career in the catering or food industries. This course will also inform career such as healthcare professionals, sporting professions and athletes.

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