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 cover:
Step 1 - Healthy eating and nutrition
We will be looking at lots of aspects of healthy eating – from knowledge of different foods, 5-a-day, The Eatwell 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. Pupils will be encouraged to apply what they learn to their daily / weekly diets.
Step 2 - Cooking
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.
Step 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
Over a 3 year rolling program we will be visiting a variety of venues to investigate where food comes from including: Upper Moreton Farm; Bunbury Flour Mill; Morrisons Supermarket (Bakery; Fish Counter etc) PYO farms; a diary farm as well as visits to school from Roberts Bakery.
Key stage 3 - over 3 years
- Based on AQA Entry Level Certificate specifications/ scheme of work and KS3 curriculum
- Healthy Eating and Nutrition: understand and apply the principles of nutrition and health
- Knowledge: 5-a-day; The Eatwell plate; energy; nutrients; dietary needs and health. Show an awareness of a healthy eating from an understanding of a balanced diet.
- Application: Looking at recipes and menus, adapting, reading food labels etc - making healthy choices
- Cooking: cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- Work safely and hygienically (food storage; food handling)
- become competent in a range of cooking techniques, such as selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; Focus on range of skills rather than recipes. Cut, combine, peel, grate & chop a varied range of ingredients
- Measure and weigh food items using non std measures (eg cups & spoons); scales and jugs
- Evaluating foods- Say what they like/dislike about what they’ve made & say why; Consider and explain how the finished product could be improved.
- Develop a sensory vocabulary using taste, smell, texture, feel and appearance of a range of foods and be able to analyse those attributes
- Explain what they are making & which ingredients/ utensils they are using
- Think ahead about the order of their work and decide upon ingredients and utensils
- Plan a sequence of actions to make a product using a storyboard/ written instructions that can be followed by someone else.
- ELC - Unit 2 – Evaluating Existing Products (bread product, pastry product or savoury sauce)
- ELC - Unit 1 – Health and Safety in Design & Technology (biscuits, pancakes or savoury snack)
- ELC - Unit 4 - Food Handling, Preparation and Storage
- Where food comes from: understand the source, seasonality and characteristics of a broad range of ingredients.
- Making link to the fact that our food has to be grown, reared, caught and processed
- Group familiar products eg fruits, dairy, grains etc
- Growing and eating our own fruit, vegetables and herbs at school
- Farm visits , Farm to Fork (Tesco),
- ELC - Unit 6 - Food Grains from Source to Table
Key Stage 4: Home Cooking Skills
At KS4 we currently offer the BTEC Award in Home Cooking Skills (QCF) at either Level 1 or Level 2 as an option dependent on ability.
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 and identify ways to pass on information about home cooking.
In addition to this 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.
For those who are not ready for the Home Cooking Skills BTEC qualifications at KS4 we offer Entry Level qualifications.
ASDAN Entry Level 1 Planning & Preparing Food for an Event or Preparing Snacks and Drinks on a 2 year rolling program. These involve taking part in planning and preparing food for an event ; taking part in preparing a variety of snacks and drinks ; following basic safety rules to ensure that food preparation is safe.
We also offer and qualifications under the umbrella of Edexcel Entry Level Award/ Certificate/ Diploma in Skills for Independence & Work. The units include Hygiene & Safety in the Kitchen; Food Preparation and Cooking at Home (Entry Level 2) Basic Food Preparation and Basic Cooking (Entry Level 3)
|Year of study|
KS3 COOKING & NUTRITION
|Health & Hygiene||Hand washing how & why Safe food storage||Hand washing how & why Safe food storage||Hand washing how & why Safe food storage|
|Healthy Eating & Nutrition Knowledge & application||Packed Lunches / Snack Attack*
[Eatwell Plate; 5 a-day]
|Fuelling up* / Breakfasts
Make It! / Bake It!*
[Eatwell Plate; 5 a-day]
[Eatwell Plate; 5 a-day]
Mini English Breakfast