Cooking and Nutrition
Programme of Study - Key stage 3
As part of their work with food, pupils will be taught how to cook and apply the principles of nutrition and healthy eating. We aim to instil a love of cooking in pupils which will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now, and in later life.
At Key Stage 3 our students will be taught to:
- Understand and apply the principles of nutrition and health
- Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
- Become competent in a range of cooking techniques for example, selecting and preparing ingredients; using kitchen utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients
- Adapt and use their own recipes
- Understand the source, seasonality and characteristics of a broad range of ingredients
Cooking and Nutrition lessons will give our students the opportunity to:
- Explore cultural differences in food and diet – to explore their own cultural assumptions and values.
- Participate in making and evaluating food from other countries.
- Develop individual skills, confidence, independence and creativity through practical cooking lessons.
- Engage in participation and teamwork in practical cooking lessons – encouraging pupils to work co-operatively.
- Reflect on the social issues around food such as price, income, fair trade, food miles and sustainability.
- Reflect on the moral issues concerning food production in other countries of the world.
- Acknowledge and explore government guidelines for healthy eating and dietary requirements.
All year 9 students at Batchwood are given the opportunity to complete a BTEC Level 1 Award in Home Cooking Skills. This qualification aims to give learners the knowledge, skills and confidence to enjoy cooking meals at home. Learners will gain understanding of how to economise when planning meals to cook at home. This award will encourage learners to transfer skills learnt to other recipes to continue cooking for themselves and their families and to inspire others by passing on their knowledge. The award is based on the proposition that being able to cook is an essential life skill which empowers people to make changes that have benefits to health and wellbeing.
Unit 1: Home Cooking Skills (Level 1)
Unit reference number: F/600/8662
Credit value: 4
Programme of study: Key stage 4
Students who choose to continue to study Cooking & Nutrition at Key stage 4 will complete the NCFE Level 2 Certificate in Food and Cookery.
This qualification is designed for learners with an interest in food and cookery. It will provide learners with experience of using different cooking techniques and methods to enable them to use these within further education or apprenticeships. It will give them a basic understanding of the skills required for a career in food.
This qualification aims to:
- Focus on an applied study of the food and cookery occupational area.
- Offer breadth and depth of study, incorporating a significant core of knowledge and theoretical content with broad-ranging applicability
- Provide opportunities to acquire a number of practical and
- technical skills.
The objectives of this qualification are to help learners to:
- Prepare and cook using basic skills
- Understand food and its functions in the body and in recipes
- Understand balanced diets and modification of recipes for health
- Plan and produce dishes for a purpose.
Throughout the delivery of this qualification, the following core areas and transferable skills should be evident:
- Research skills
- Problem-solving skills
- Health and safety.
Learners who achieve this V Cert qualification could progress onto further Level 3 qualifications and A levels, such as:
- Advanced GCE in Design and Technology: Food Technology
- Advanced GCE in Home Economics (Food, Nutrition and Health)
- Diploma in Advanced Professional Cookery (Preparation and Cooking)
- Certificate in Hospitality and Catering Principles
- Professional Cookery Studies
It may also be useful to those studying qualifications in the following sectors:
- Food Technology
Qualification number (QN): 601/4533/X
- Aim reference: 6014533X
- Total Qualification Time (TQT):185
- Guided learning hours (GLH): 120 plus 2 hours external Assessment
- Level: 2
- 25% of the qualification’s content is externally assessed
- internally assessed and externally moderated portfolio of evidence
- externally set and marked assignment
Batchwood students are given additional opportunities to attend cooking club, during Alternative Learning on Thursday afternoons and during Enrichment on Friday afternoons.
Cooking, Art & Design & Horticulture
A Gallery showing a cross curricula project between Cooking & Nutrition, Art & Design and Horticulture where we made a Thai salad using the edible flowers and chillies that were grown.