The food department is friendly, well equipped, successful haven for students to learn new life skills, discover new passions and unlock hidden talents. Students are taught to use industry standard equipment in one of 3 professional kitchens where they have the opportunity to immerse themselves in the culinary world by trying new foods, experimenting with different flavours and developing their cooking skills in a stress free and supportive area of the school.

Study Support

The department offers a wide range of opportunities in order for all students to engage actively and fulfil their potential with the subject areas at all key stages. There are after school clubs, opportunities to support with various events, such as hosting a pre theatre meal before our school show. We also have a friendly full time technician who is always on hand to support.


Mr S. Hayes (Head of Department), email: [email protected]

“The best department in school….. not just because we get to eat”

"The practical lessons are the best, we learn through making mistakes”

"The teachers are really kind and friendly and I am never afraid to ask for help."

“The kitchens are so professional, they make me feel like a chef”

Food is taught on a carousel style to Years 7 - 9. An innovative and exciting scheme of work is in place allowing pupils to develop their practical skills and knowledge of Food.

In year 7 students learn about the basics of food hygiene, how to store food properly, how to prevent food poisoning, legislation that businesses must follow. They also study the basics of healthy eating focussing in on the functions and sources of the 3 macro nutrients, carbohydrates, protein and fats, the impact of unsatisfactory nutritional intake. They produce lots of different foods ranging from kebabs to cakes and pasta dishes to cheesecakes.

In year 8 students focus on the science of food and how ingredients work together to create dishes. We look at the process of gelatinisation (thickening of sauces) bread making, pastry and cakes. This helps students to understand the importance of each ingredient. They also study special diets and how we can adapt dishes to suit the needs of vegans, vegetarians, people with medical needs, lactose intolerance, coeliac disease, religious diets. Students in year 8 make dishes such as Mac n Cheese, Jerk Chicken, Curries, Pizza and much more.

In Year 9 students revisit the previously taught topic of nutrition and focus on the macro and micro nutrients in greater detail, the effects of a diet high in fat, salt and sugar. How we can reduce our intake of these. We look at a case study to analyse children’s diets and how we can adapt diet and lifestyle to support health problems. Year 9s also study food poisoning in greater detail, we focus on onset time, legal implications, and implications to catering establishments. Student are given greater scope to personalise the recipes we make, they increase skill levels by making more pastries, breads and sauces, aswell as looking at high level presentation skills.

The brand new WJEC Hospitality and Catering is delivered as an option. Catering is a very popular subject with students excited about the prospect of producing a wide range of dishes. Students complete 1 piece of coursework and 1 written exam.

The coursework is a response to a brief, where they will have to undertake research about a particular dietary need, plan, prepare a 2 course meal and complete associated tasks.

The written exam focusses on the hospitality and catering industry; job roles, profit margins, legislation, success and failure factors, and aspects of management.

This year we have launched our first ever post 16 course.

Level 3 Food Science and Nutrition allows students to gain a wealth of knowledge about the food and nutrition industry. Students will have the opportunity to learn about the relationship between the human body and food as well as practical skills for cooking and preparing food. Students will be able to consider employment in a range of different industries including the food and drink sectors of hospitality, catering, food production and food retail.