Intent

Pupils will begin to understand and apply the principles of nutrition and health. Furthermore, they will understand the source, seasonality and characteristics of a broad range of ingredients.

Through practical lessons they will become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste; texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes)

“Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. 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.” (National Curriculum 2013)

Implementation

Pupils will cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.

In Year 6 and 7, pupils will look at the basics in food hygiene and cook a range of dishes including: fruit salad, pizza bread, flapjacks and pasta salad.

In Year 8, pupils will build on existing knowledge and skills to plan and prepare a wider variety of dishes including: bolognese, Thai green curry, scones and bread.

Additionally, KS3 pupils will be given the opportunity to take part in ‘Cooking Enrichment’ as part of the whole school enrichment programme. This will allow them more free choice to develop ideas and experiment with recipes as well as becoming competent in demonstrating the key cooking skills.

Impact

By the end of Year 8, most pupils will be able to recall and apply the principles of The Eatwell Guide and the 8 tips for healthy eating.

Furthermore, most pupils will be able to adapt and follow recipes using appropriate ingredients and equipment to prepare and cook a range of more complex dishes incorporating different cooking techniques.