Being a chef never seems like a job, it becomes a true passion – Gordon Ramsey

Food is a vital part of our daily lives and is essential for life. As our students become adults and have busy lives, it is easy to choose food which has been ready prepared. However, it is more nutritious and often cheaper to cook simple, delicious food.

At South Shore Academy, students will develop their knowledge and understanding of nutrition, healthy eating, food preparation, hygiene, cooking techniques, and sensory characteristics.

In 2019 the hospitality sector contributed £59.3 billion in Gross Value Added to the UK economy, around 3.0% of total UK economic output. In the three months to September 2020, there were 2.38 million jobs in the hospitality sector in the UK, representing 6.9% of total UK employment. There were 223,045 hospitality businesses in the UK as of 1 January 2020, 3.7% of all UK businesses. Of these, 137,225 were employers, 10% of the UK total. Hospitality businesses represent 3-5% of businesses in each country and region. With Blackpool being the Number 1seaside tourist destination in the UK it is likely that some of our students will go on to work in the local area at some point in their lives, so it is vital that we support their choice to have a career within the industry.

The Food Technology Learning Journey at South Shore Academy begins with the first step into Y7 Basic Skills and concludes with the submission of the Y11 Vocational Level 2 award in Hospitality and Catering externally set task. The food skills build in difficulty and challenge as time progresses. We use WJEC as the exam board for Vocational level 2 Hospitality & Catering. The KS3 Art Curriculum in each year begins with a Basic Skills recap SOL embedding and recalling previous knowledge taught and the other SOL projects are designed to meet the objectives of the KS3 Design Technology National Curriculum which states that Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Subject Food – Implementation and Impact