Page 27 - Year 7 and 8 Handbook 2025-26

FOOD STUDIES FOOD STUDIES

YEAR 7 – SIXTH FORM
BRILLIANCE CURRICULUM
ART AND DESIGN

Food safety legislation Research project
The symptoms
of food induced
ill health BEYOND
The role and responsibilities Current issues in food Final assessment:
of the Environmental science and nutrition Manage food safety
Health Officer
Common types of Know how food Explain how menu dishes Understand
food poisoning can cause ill health meet customer needs menu planning Explain how cooking
methods impact on
U6
nutritional value
Food related causes
of ill health
Explain how dishes
Micro-organisms Food trends and issues on a menu address
environmental issues
Personal safety Understand how hospitality and Risks to personal Describe functions of
responsibilities in catering provision meets health safety in hospitality nutrients in the
the workplace and safety requirements and catering human body
Review options for
hospitality and
catering provision L6 Explain characteristics
of unsatisfactory
nutritional intake
Personal safety control Understand the importance Compare nutritional
measures for hospitality of nutrition in planning menus needs of specific groups
and catering provision
Propose a hospitality
and catering provision Job requirements Factors affecting the The structure of Understand the
to meet specific The operation within the hospitality success of hospitality the hospitality and environment in which
requirements of the kitchen and catering industry and catering providers catering industry hospitality and catering
providers operate
Recommend options for
hospitality provision
Understand how How hospitality and Working conditions of different
hospitality and catering catering provision meet job roles across the hospitality
The operation of front of house provisions operates customer requirements and catering industry
YEAR
Level 2 Hospitality & Catering 11
covers healthy eating and nutrition
along with gaining a clear understanding
on how the industry works. The hospitality industry Food poisoning Menu planning
YEAR
10
Food safety: Special diets, allergies Assessment
Nutrients The role of an EHO and intolerances
Assessment
Environmental impact Cooking methods
Cooking terms and sustainability
4 C’s of
food safety
Job roles within
the hospitality and
catering industry Design and make a dish Kitchen equipment
from around the world Commodities Eatwell Guide
and complete a
restaurant project
Basic food and nutrition Principles of food
hygiene and safety Food project
YEAR Health, safety
YEAR 9 and hygiene
8 Food skills and Advanced skills Practical lessons with relevant
theory running alongside
techniques
in cooking
Consumer food and Food preparation and Understanding of ingredients
drink choice cooking techniques and healthy eating
YEAR
Evaluate and test 7
their ideas
Create high quality Food provenance
dishes for a wide Food hygiene
range of people and safety

27