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Finding Us

Davenant Foundation School, Chester Road, Loughton, Essex, IG10 2LD
Telephone: 020 8508 0404
Fax: 020 8508 9301

We are in easy reach from various methods of transport.

Buses: 20, 677
Underground: Debden, Theydon Bois or Loughton. All on the Central Line.
SATNAV users: IG10 2LW. Parking at Davenant is available for visitors.
Nuturing Mind, Body and Spirit Nuturing Mind, Body and Spirit
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The food department aims to teach pupils;

  • Food safety and hygiene
  • Diet and Nutrition
  • Practical Cooking Skills
  • Food Provenance and Choice

Learning how to cook is a crucial life skill that enables students to feed themselves and others affordably and well, now and in later life.  Along with building their interest, passion and confidence in a future career in the food industry.



During Years 7-9 the following topics are taught:

Year 7

Year 8

Year 9

Basic food hygiene and safety.

The provenance of food.

Building practical skills

How to evaluate, using awareness
of taste, texture and smell.

Building knowledge and practical skills for KS4.

The science of food


At KS4, students studying Hospitality and Catering, follow EDUQAS WJEC specification.

This course will equip students with the knowledge, understanding, skills and encouragement they need to cook. At the heart of the qualification, it focuses on practical cooking skills as well as giving students a strong understanding of nutrition as well as an understanding of the characteristics of food.

Year 10

Year 11

Unit 1: The Hospitality and Catering Industry

  1. Understand the environment in which hospitality and catering providers operate
  2. Understand how hospitality and catering provisions operate
  3. Understand how hospitality and catering provision meets health and safety requirements
  4. Know how food can cause ill health
  5. Be able to propose a hospitality and catering provision to meet specific requirements



Unit 2 Hospitality and Catering in Action

  1. Understand the importance of nutrition when planning menus
  2. Understand menu planning
  3. Be able to cook dishes


Unit 1 External Exam

Unit 2 Internal Practical

For more detailed information about the course content and assessment requirements, please refer to the examination board website: