Food Teaching in Upper Secondary English Schools: Progression Into Food-Related Undergraduate Courses in Higher Education

Abstract

The chapter looks at food teaching in English schools with specific reference to progression from the upper secondary school phase to undergraduate food-related courses in higher education and the loss of an Advanced (A)-Level Food Technology course (for pupils aged 16–18 years). Food education, known as cookery, domestic science, housecraft, home economics and food technology, is reviewed from the mid-nineteenth century to the introduction of the National Curriculum (DES. 1990). Technology in the National curriculum. London, UK: HMSO. A revision of the programmes of study in the English National Curriculum for Design and Technology (D&T) for pupils aged 5–14 years, (Department for Education (DfE), 2013). Design and technology. Programmes of study for key stages (pp. 1–3). London, UK: Department for Education and a reform of examinations for pupils aged 14–18 years (DfEa. 2014). Reforming GCSE and a level subject content consultation. London, UK: Department for Education all led to the loss of an A level food-related course.