In S3 Practical Cookery we take your practical cookery skills to the next level and over the course of the school year you will become a very competent cook.  We start off with a unit in pastry - which many professional chefs consider to be very difficult - we then move on to improving your knife skills and vegetable cuts and you will learn about ingredients and cookery processes along the way.  And while the question we are most asked when you come into class is "are we cooking?" at least 1 lesson per week will be a theory lesson where you will learn how to construct a time plan for managing 2 or 3 recipes at once, about food sustainability, current dietary advice and how to cost a recipe.

• Using food preparation techniques and cookery processes in the preparation of dishes

• Understanding and demonstrating knowledge of the importance of food safety and hygiene and its application in the practical context  

• Selecting, weighing, measuring and using appropriate ingredients to prepare and garnish or decorate dishes  

• Understanding and demonstrating knowledge of the characteristics of a range of ingredients, and their function in a practical context

• Understanding and demonstrating knowledge of the importance of sourcing sustainable ingredients

•  Understanding and demonstrating knowledge of current dietary advice relating to the use of ingredients  

• Following recipes in the preparation of dishes and carrying out an evaluation of the product  

• Planning, costing, organisational and time management skills in a cookery context 

• producing, portioning and presenting dishes appropriately