At Key Stage 3, work is completed in units of approximately 20 weeks (1 ½ terms). Each unit is taught by specialist teachers in specialist rooms designed for food. Students follow activities that encourage rapid progression from Key Stage 2 levels to the higher levels at Key Stage 3. Student progress is tracked and targets are written onto project folders, to help student progression onto the next level. Practical work is a mix of both individual and team based.
In Year 7, students are introduced to the food rooms and equipment. Students learn basic food safety and food hygiene and they develop their understanding and knowledge of nutrition and healthy eating through the topic of fruit and vegetables. Practical work is usually completed on a weekly basis, using the rubbing in method as the basic food preparation skill. Students have the opportunity to compete against their peers to be ‘Chef of the Day’ as well as aiming for the nationally recognised award: ‘Active Kids Get Cooking, One Star Award’.
In Year 8, students continue to increase their knowledge and understanding of food safety and hygiene through the production of bread and bread based products. Practical work continues to be completed on a weekly basis and students follow a structured programme. ‘Chef of the Day’ continues as does the ‘Active Kids Get Cooking, Two Star Award’.
In Year 9, students learn the importance of healthy eating, following the principles of the Eatwell Guide. They learn how diets can be adapted to suit individual needs - such as vegetarians, and those with lactose intolerance. Students also develop an understanding of how to adapt recipes to lower the sugar, salt and fat content in keeping with the current guidelines Practical work is based on the main food groups and is a mixture of both individual and group work. Food preparation and handling skills continue to be developed, as well as food safety and hygiene.