Accurate and precise cooking
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Threads
Food origins and provenance
The science of food
Food preparation and cooking
Healthy eating and nutrition
Food hygiene and safety
Sensory evaluation
Why this why now
Cooking independently provides pupils with the confidence and transferable skills to cook at home and apply their learning life long. Accuracy and precision are refined, based on previous work in Years 7 and 8 of becoming more proficient in a range of food skills, and employing strategies to keep safe and hygienic. Pupils continue to secure and fine-tune their food skills in Year 9, preparing, cooking and presenting a range of dishes, while embedding food safety and hygiene, and deepening the application of food science.
Prior knowledge requirements
- Pupils can maintain high standards of good personal hygiene and food safety, explaining its rationale.
- Pupils can use a wide range of equipment and demonstrate a variety of food skills.
- Pupils can use healthy eating messages to suggest changes to the ingredients and cooking method in a recipe.
- Pupils can talk about yeast producing carbon dioxide, which helps bread to rise.
- Pupils know that home-cooked dishes can be compared to shop-bought for a number of factors.
Threads
Food origins and provenance
The science of food
Food preparation and cooking
Healthy eating and nutrition
Food hygiene and safety
Sensory evaluation
Why this why now
Cooking independently provides pupils with the confidence and transferable skills to cook at home and apply their learning life long. Accuracy and precision are refined, based on previous work in Years 7 and 8 of becoming more proficient in a range of food skills, and employing strategies to keep safe and hygienic. Pupils continue to secure and fine-tune their food skills in Year 9, preparing, cooking and presenting a range of dishes, while embedding food safety and hygiene, and deepening the application of food science.
Prior knowledge requirements
- Pupils can maintain high standards of good personal hygiene and food safety, explaining its rationale.
- Pupils can use a wide range of equipment and demonstrate a variety of food skills.
- Pupils can use healthy eating messages to suggest changes to the ingredients and cooking method in a recipe.
- Pupils can talk about yeast producing carbon dioxide, which helps bread to rise.
- Pupils know that home-cooked dishes can be compared to shop-bought for a number of factors.
Accurate and precise cooking
Through three recipes, the emphasis of this unit is on accurate and precise use of a range of food skills, and independent working. High standards of food safety are embedded, and pupils modify recipes for health and explore food science in action and the cost of ingredients.
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