Food and Nutrition

Our Vision

Cooking is a crucial life skill which enables students to feed themselves and others healthily and affordably. In food lessons students will be taught a range of practical skills and the principles of nutrition, linked to healthy eating, which will enable them to do this. It is the aim of the department to instil a lifelong love of cooking where students will enjoy preparing food safely, hygienically and healthily.

Our Curriculum

Year 7

Pupils will learn about hygiene and safety in a kitchen environment. They will prepare and cook a range of dishes, incorporating a variety of skills and techniques. A wide range of kitchen equipment including the hob, the grill and the oven will be used.

Pupils are encouraged to modify recipes they are given to create their own individual dishes.

All practical lessons will emphasise the importance of healthy eating and use of healthy ingredients and cooking methods. Pupils will learn about the importance of eating fruit and vegetables and will be introduced to the role of vitamins in the diet.

Year 8

Year 8 focuses very much on practical skills, exploring a range of commodities and associated nutrients, cooking methods and skills. Health, safety and hygiene rules learnt in year 7 are reinforced in every practical session.

1. Dairy Produce and the role of calcium in the diet – pupils learn how to make a roux which they turn into a cheese sauce suitable to serve with pasta. They also modify a basic recipe to create their own individual cheesecake which they enjoy decorating to a high standard.

2. Pastry and the role of carbohydrates in the diet – a range of different pastries are used to create mainly savoury dishes such as samosas and sausage rolls. Pupils are encouraged to explore healthy alternatives to traditional pastry based dishes. Vegetarian options are always provided as alternatives to traditional meat based products.

Year 9

In Year 9, pupils continue to develop their practical skills. The main focus is on safe preparation and cooking of high risk foods such as meat and poultry. The importance of protein in the diet is taught alongside the practicals.

Pupils learn how to safely prepare, cook and store meat dishes, looking at critical temperatures and how to minimise the risks of food poisoning. They use chicken to make a sweet and sour dish and mince to create burgers or Bolognese sauce. Vegetarian and vegan alternatives are offered.

Food and Nutrition Staff