"Food is a necessity, but food prep is an art"

Subject Lead: Ms L Baitson (Ag)

Food Studies explores the vital role of food in our daily lives, cultures and global systems. This subject delves into the science of nutrition, the art of cooking and the social, environmental and ethical issues surrounding food production and consumption.

Students develop practical cooking skills, use specialised computer programs for nutritional analysis and conduct food science experiments to understand the properties and behaviors of ingredients. We discover the key factors behind sustainable food practices and investigate how food choices impact personal health and the planet. Food Studies provides a hands-on and thought-provoking journey into the world of food.

KS4 & 5

We teach AQA Food Preparation & Nutrition at GCSE

We teach WJEC Food Science & Nutrition at A-Level

KS3 Topics

Year 7 -

1. Understanding the Eatwell guide & what makes a Healthy Diet

2. Carbohydrates, Fibre & Digestion

3. The principles of Enzymic Browning

4. Factors Affecting Food Choice

5. Hydration

Year 8 -

1. Vitamins & Minerals

2. Healthy Lifestyle & Energy Requirements

3. The principles of Gluten & Yeast

4. Food & The Environment

5. Healthy Menu Design

Year 9 -

1. Proteins & Alternatives

2. Food Miles & Seasonality

3. The principles of Denaturation & Coagulation

4. Fats & Oils

5. Food Safety & Security

Instagram Handle

@bayside_food

https://www.instagram.com/bayside_food

Quotes

"To eat is a necessity, but to eat intelligently is an art."

– François de La Rochefoucauld

"Let food be thy medicine, and medicine be thy food."

– Hippocrates

"The food choices we make every day have a direct impact on the environment and climate change."

– José Andrés

"Food miles measure the distance food travels from farm to fork, but they also represent a larger journey toward sustainability."

– Tim Lang