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Key Stage 3: Cooking and Nutrition
In lessons we will provide opportunities for children to be creative, explore real life needs and make (cook!) a range of delicious dishes and meals. They will learn about how to apply nutrition, cook different dishes and where their food comes from – important aspects for our informed consumers of tomorrow.
In Key Stage 3 there are three key areas that we will cover:
1. Healthy eating and nutrition:
Pupils will be encouraged to apply what they learn to their daily / weekly diets. We will be looking at lots of aspects of healthy eating – from knowledge of different foods, 5-a-day, The Eat Well Plate and tips for healthy eating; as well as energy, nutrients, dietary needs and health. We will look at recipes and menus and discuss what could be changed, how ingredients could be prepared differently for health and reading food labels to make smart choices.
In addition to relating cooking to mini topics, recipes will be chosen according to the skills that we are learning to ensure that a range of skills are covered throughout KS3. Pupils will be taught food safety and hygiene throughout.
3. Where food comes from:
We will be making links back to the principles that our food and drink has to be grown, reared, caught and processed – and that it really doesn’t just appear by magic! We have a fantastic fruit, vegetable and herb garden and we will make use of home qrown food where possible. We will investigate recipes and use maps to work out where food comes from.
Key Stage 4: Home Cooking Skills
At KS4 we offer the BTEC Award in Home Cooking Skills (QCF) at either Level 1 or Level 2 as an optional subject.
At Level 1 pupils are required to select and prepare ingredients for a recipe; use cooking skills when following a recipe; demonstrate food safety and hygiene throughout the preparation and cooking process. They are also required to reflect on own learning about the value of gaining cooking skills Identify ways to pass on information about home cooking.
At Level 2 pupils are required to plan a nutritious two-course meal; apply presentation skills when serving the meal; explain ways to economise when cooking at home; identify ways information about cooking meals at home from scratch has been passed on to others.