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KS3 cooking and nutrition curriculum

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Cooking and nutrition
Year 8

Cooking techniques and proficiency

3 lessons

Threads

  • Food hygiene and safety
  • Food origins and provenance
  • Food preparation and cooking
  • Healthy eating and nutrition
  • The science of food

Description

This unit extends pupils' cooking techniques, focusing on their food skill proficiency. Pupils develop food skills and apply their nutrition understanding. Recipe modification is undertaken, through nutritional analysis, and the functional properties of key ingredients are analysed.

Being proficient with a range of food skills enables us to prepare and cook more complex recipes, extending our repertoire. This confidence also enables us to successfully modify recipes for health, variety and preference. Progressing from Year 7, through the thread of Food preparation and cooking, pupils continue to refine their food skills, embedding The science of food, and Sensory evaluation learning, leading to more independent work. In Year 9 the focus is on greater precision and accuracy in preparation and cooking, and the exploration of food science in practice.

  1. Making cheesy bean burritos
  2. Making herby focaccia
  3. Making green mac & cheese

  • Pupils can follow set procedures to ensure safe and hygienic preparation and cooking.
  • Pupils can wash-up and wipe work surfaces, to prevent bacteria from spreading.
  • Pupils can set up and undertake different sensory evaluation tests.
  • Pupils can use the 'bridge hold' and 'claw grip' knife techniques.
  • Pupils can use the hob and oven, using oven gloves.
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Use this KS3 cooking and nutrition curriculum plan to teach practical food skills alongside nutritio...

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