Food Science

We both know food is the catalyst that unlocks our brains, binds our families, and determines our futures – Bonnie Garmus ‘Lessons in Chemistry’

Studying Food Science is evidently applicable to our students as it not only teaches the importance surrounding nutrition, but opens a pathway for immense industry application, it is a highly technical subject with vast propensity for creativity and experimentation.  At KHS, we deliver a curriculum that encompasses both practical and theoretical work. This together enables students to acquire sound subject knowledge and develop practical skills that can be applied in everyday and professional life.  An ideal choice for creative students who thrive in their practical application of knowledge. 

 In Year 7 and 8, programme has been developed to enable pupils to: 

• Prepare and cook dishes, taste food and perform investigations hygienically and safely 
• Prepare, cook and serve an increasingly complex range of dishes with precision
• Demonstrate their understanding of food provenance, production and processing
• Apply their healthy eating and nutrition knowledge
• Demonstrate and apply their awareness of consumer preferences and the reasons for choices made 
• Apply their knowledge of food science in a practical and meaningful way. 

Progression has been built into the schemes of work to enable pupils to acquire, develop and secure knowledge and skills over three modules during the two-year carousel.  

 At GCSE stage, learners are equipped with the knowledge, understanding and skills required to cook and apply the principles of food science, nutrition and healthy eating. It encourages learners to cook, enables them to make informed decisions about food and nutrition and allows them to acquire knowledge in order to be able to feed themselves and others affordably and nutritiously, now and later in life.  

The qualification will enable learners to make connections between theory and practice so that they are able to apply their understanding of food science and nutrition to practical cooking. Students opting to take EDUQAS GCSE Food Preparation and Nutrition will be taught in Years 9, 10 & 11 during weekly 3-hour lessons.

The course is divided into two components: 

Component 1: Principles of food preparation and nutrition (50% of the qualification)

Component 2: Food preparation and nutrition in action (Practical non-examination assessments – 50% of the qualification)

The course involves research to respond to a given brief plus planning, preparation, cooking and presentation of three dishes plus accompaniments in a 3-hour session.

Pupils who wish to continue studying in this field may select to study a Level 3 Diploma in Food Science in Years 12 and 13.

A range of technical and creative career opportunities can present themselves through the successful study of Food Science, these include but are not limited to: Food Research Scientist, Food Product Developer, Quality Assurance Manager, Food Safety Consultant, Culinary Scientist, Sensory Analyst, Agronomy Manager and Chef.