Over the course of the year your child can expect to experience a plethora of practical activities. These enable the introduction, and development of, the following skills:
- Health safety and food hygiene
- Whisking
- Kneading
- Creaming
- Rubbing-in
- Boiling
- Rolling
- Grilling
- Steaming
In each year group the students will follow an appropriate ethos as detailed below:
Year 7 – The main intention is to equip the students with basic skills, using common
methods and processes to produce basic dishes.
Year 8 – To develop skills learnt to produce homemade dishes from scratch.
Year 9 – To utilise skills learnt to build up a recipe repertoire, and to be able to adapt
and develop various recipes themselves.
In addition to the practical exercises, much theoretical material is taught; Food nutrition and health, food commodities, food safety, food choice, food provenance, science and then more focused skills. We consolidate knowledge and understanding of each topic with a range of short individual or group activities that allow students to apply their knowledge.
The aim is to equip students with the knowledge and skills to enable them to make healthy food choices in the future. Plus, we introduce concepts and develop understanding in readiness for the GCSE – Food Preparation & Nutrition.
