Cookery Intent Statement
Home Cooking Skills
Throughout our 5 year plan we aim to promote a good understanding of how cooking is an essential life skill. Learners will be introduced to basic cooking skills by following recipes for simple dishes and learning how to use kitchen equipment safely. Each recipe is underpinned with knowledge about sourcing food, nutrition, hygiene and food safety where relevant. This course is based on the proposition that being able to cook healthy meals will empower students to make changes that have benefits to a healthy lifestyle and wellbeing.
Home cooking skills Key Stage 3 to Key Stage 4 has been developed to give learners the opportunity to develop
- The knowledge, understanding and confidence to cook meals at home
- An understanding of how to economise when planning a meal
- An ability to transfer skills learned to different recipes
- An ability to inspire others by transferring that knowledge
All learners achieve the recognition they deserve from undertaking this course and that this achievement can be compared fairly to the achievement of their peers. Within these lessons, barriers to learn will be fully supported with each student. Changing the mind set of students is very important, creating a reliance on pre-prepared food, ready meals and takeaways, which has a significant impact on the epidemic of obesity within this country. Pupils will leave with the confidence to enjoy cooking at home, to continue cooking for themselves and their families and to inspire others to do so.
Eduqas GCSE Food and Nutrition
The Eduqas GCSE Food and Nutrition curriculum aims to equip students with the knowledge, understanding and practical skills required to make informed decisions about food, nutrition and healthy living. Through a balance of theoretical learning and practical cooking experiences, students develop confidence, independence and creativity while applying the principles of food science, nutrition and healthy eating. The course encourages learners to understand the relationship between diet, health and wellbeing, enabling them to make positive lifestyle choices both now and in later life.
Students will develop a broad range of food preparation and cooking skills, gaining experience of selecting ingredients, planning meals and preparing nutritious dishes safely and hygienically. They will explore food provenance, sustainability, ethical issues and factors influencing food choice, fostering an appreciation of local, national and global food systems.
The curriculum promotes resilience, problem-solving, organisation and evaluation skills through practical investigations and non-exam assessments. Learners are encouraged to become confident, independent cooks who can feed themselves and others affordably and nutritiously, while also developing the knowledge and transferable skills needed for further study and careers within the food, nutrition, hospitality and health sectors.
