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KS3 cooking and nutrition curriculum

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Cooking and nutrition
Year 7

Independent and confident cooking

3 lessons

Threads

  • Food hygiene and safety
  • Food preparation and cooking
  • Healthy eating and nutrition
  • Sensory evaluation

Description

This unit introduces pupils to working in a different environment, learning new skills and procedures, and using a range of equipment. The focus is on establishing hygiene and safety procedures, and the food skills measuring, peeling, cutting and using the hob. Sensory work is undertaken.

Learning how to prepare and cook food safely in unfamiliar environments builds confidence, engagement and adherence to procedures for health. Transitioning from Year 6, pupils' prior food experiences progress in terms of food skill accuracy, and range of ingredients and equipment used, via the threads of Food preparation and cooking, Food hygiene and safety, and Sensory evaluation. This lays the foundation for more complex and independent cooking, and investigating The science of food during Year 7. In Year 8, Food preparation and cooking progresses, with a focus on technique and proficiency.

  1. Making a mini deli salad
  2. Making leek and potato soup
  3. Making yakisoba noodles

  • Pupils can use a range of food skills, with help.
  • Pupils will be able to get ready to cook, so that they are safe and hygienic.
  • Pupils will be able to demonstrate the 'bridge hold' and 'claw grip' techniques when cutting, slicing and dicing.
  • Pupils will know that the hob is used for boiling and frying food in pans.
  • Pupils will be able to describe the sensory attributes of a dish.
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Use this KS3 cooking and nutrition curriculum plan to teach practical food skills alongside nutritio...

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