Writing Academic Task 2 Band 8.0 Example

The prevalent notion in education is that young individuals must achieve academic success. This conventional belief places considerable pressure on students, leading to stress, depression, and other mental health issues. In today’s highly competitive environment, non-academic subjects such as physical education and cookery serve as essential outlets for young minds to alleviate this pressure. To remove these subjects from the syllabus, however, would be a misguided response, because academic attainment and students’ wellbeing are not competing aims.

Firstly, physical education gives pupils a regular opportunity to exercise, cooperate with others, and develop healthy habits. These benefits are important in their own right, but they can also support academic learning. A student who is physically active may return to lessons feeling more alert and better able to concentrate. Team sports, meanwhile, teach communication and perseverance, qualities that are useful in the classroom as well as beyond it.

Cookery is equally valuable, although in a different way. Learning to prepare simple meals helps young people become more independent and understand basic nutrition. It also involves practical skills such as measuring ingredients, following instructions, and managing time. These activities can make learning more varied and give students who do not excel in traditional academic subjects a chance to experience success. Removing cookery could therefore narrow the range of skills taught at school.

Admittedly, schools have limited timetable hours, and academic subjects are essential for future study and employment. However, this is a reason to balance the syllabus carefully, rather than to eliminate non-academic lessons altogether. In my view, schools should protect time for physical education and cookery while ensuring that students receive strong academic teaching. A broad curriculum can promote achievement without sacrificing health, practical competence, or enjoyment of learning.