Food Studies

Food Studies 2020

There have been obvious challenges for students learning Food Studies during 2020 given the significant time we have been in remote learning, however as usual the students have demonstrated excellent skills and knowledge.

Year 7 students were able to demonstrate their understanding of Food Safety and Hygiene whilst in the kitchen by completing posters that were a response to a design brief to make a poster for use in a Food Studies room that would be informative and eye catching. They learned about tools, equipment and processes used in the kitchen.

Year 8 students demonstrated their skills and knowledge by undertaking packs in further skill development and recognition and use of equipment. They too demonstrated their skills and knowledge by responding to a design brief where they were to make a 5 minute video which would be used in an online blog showing how to bake delicious biscuits the students had designed.

Year 9 students were introduced to the ethical and environmental issues surrounding food production, processing and consumption by looking at food miles. They also investigated food packaging and presentation. As a part of their exploration of the design process, students were asked to use a limited list of food and ingredients available to a family in lock-down to plan a meal or design a recipe the family could enjoy. They were given the opportunity to make this meal for the family if they were able.

Year 10 students demonstrated their understanding of some of the functions and properties of food, and how it is digested and used in the body. They also demonstrated their skills by following a design brief asking students to make a video which explained how to read a recipe, demonstrate hygiene and safety routines and exemplify a skill.


Year 7 - Food Studies

They are making an Apple Scroll using a scone base. Given that the students have not been in our kitchen at all since starting with us, they did a fantastic job!

Following a design brief, students designed a poster that could be used in the food studies classroom to help remind students of basic safety and hygiene rules.

Students were able to use any medium they wanted, hand drawn or computer generated.


Year 7 students were also asked to lay a table for the family and fold napkins, providing evidence of this.





Year 8 - Food Studies

The Year 8 students had very little warning that they were about to go into lockdown in April. One of the very first packs they completed asked that they help make a family meal and keep a photographic or video record of it. This is one of those records, and these are photographs of some of the meals that students made.

Maddy C

Keira S

Harrison V

Alyx T

Year 9 - Food Studies


Part of the Year 9 course is learning skills that can be used in a bakery. Students usually make a carrot cake and then decorate it with cream cheese icing and mini-carrots made out of fondant.

Because of lockdown, students were given the opportunity to practice these skills.

These are some of the results.

Whilst on remote learning Year 9's learned about food labelling, and were required to design a food label for a breakfast bar called 'I don't like eating breakfast' which includes all the governmental requirements.

Year 10 Food Studies - Cooking Tutorial

Gathering ingredients

Students return to school in a COVID-safe manner.

As part of remote learning, Year 10 students were required to plan and execute a short video. These were the directions that they were given, and some of the resulting videos below.

Learning Activity

  • Create a cooking tutorial (a how-to video) based on something you have cooked at home with your family.

  • This needs to be no longer than 5 minutes.

  • You need to demonstrate a combination of the practical skills and knowledge from your previous cooking experiences.

Your video needs to add up to 20 points in total combining multiple elements from the list below:

  • Following a complete recipe – from measuring and preparation to following the steps in the method (10 points )

  • Demonstrate and explain a cooking method: baking, frying, boiling, sautéed etc (5 points per method)

  • Demonstrate two preparation techniques: chop, dice, mix, etc (5 points)

  • Demonstrate good hygiene and safety (such as: washing hands, tying up hair, using an apron, knife handling etc) (5 points)

  • Describe the nutritional information of an ingredient referring to: macronutrients and/or micronutrients (5 points)

  • Demonstrate a skill required to prepare a recipe (eg measuring ingredients) (5 points)


Some of these video's are presented for you below.

CHALLENGE: see if you can see where students can improve their safety and/or hygiene procedures.