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Food Studies

Food Studies at The Polygon School


Learning how to cook and understanding that nutrition and food is a basic requirement in life to be enjoyed is an essential key life skill that all pupils at The Polygon School are undertaking. These skills can play an important part in reversing the current trend of convenience eating (ready meals and take-away food) that is commonly seen amongst our cohort. The removal of all barriers is key, therefore, ingredients are provided for pupils at no individual charge. The pupils learn many valuable skills such as organisation, communication, planning, evaluation, and resilience. Gaining knowledge of both local and international cuisine and their processes enable pupils to prepare for an inclusive future increasing the cultural capital of all pupils.




Key Stage 3
The main objective for Year 7 pupils is to develop an interest in food and cooking and to understand the long term health benefits of healthy eating.
Many of our pupils have not cooked from scratch and are not familiar with the working kitchen environment.

The main objectives of the first year are:
•    Become familiar with the cooking area
•    Develop confidence and interest
•    Learn to use a knife safely
•    Be more aware of health and safety
•    Explore the Eatwell Plate
•    Use basic kitchen equipment
•    Use the oven safely (grill, hob, oven)
•    Prepare a range of fresh ingredients, e.g. peeling, grating;
•    Weigh and measure ingredients.

Years 8 and 9 skills are further developed alongside the theory of food and nutrition.
•    Prepare a range of recipes – becoming more confident cooks
•    Demonstrate the safe use of a knife and other small tools and electrical equipment
•    Handle raw meat safely (high-risk foods)
•    Develop a greater awareness of time planning
•    Prepare a range of fresh ingredients
•    Understand food choices
•    Food provenance
•    The 7 nutrients
•    The 5 food groups
•    Health and safety
•    The importance of a healthy diet


Key Stage 4



NCFE Level 1/2 Technical Award in Food and Cookery

QN: 603/7014/2


As they enter Key Stage 4 pupils will commence the above course.

This qualification aims to:

  • Focus on the study of food and cookery
  • Offer breadth and depth of study, incorporating a key core of knowledge
  • Provide opportunities to acquire a range of practical and technical skills

The objectives of this qualification are to:

  • Provide an understanding of health and safety relating to food, nutrition and the cooking environment
  • Understand legislation in the food industry
  • Understand the main food groups, key nutrients and a balanced diet
  • Identify factors that affect food choice
  • Plan, develop and adapt menus and recipes
  • Demonstrate practical skills and techniques



As food is a basic requirement for life, we aim to enhance the pupils’ enjoyment and knowledge of food and nutrition, to increase participation and engagement, and to foster an ethos of challenge and success.
Progress will be monitored through marking in books, photographic evidence, emotional literacy data, and GCSE results.
Support is offered post 16 by signposting appropriate college courses and potential career paths.

Food Studies Long Term Map 2022-23