Our Year 7 course is divided in to termly schemes of work which comprise of
• Getting to know the kitchen
• Basic cooking
Pupils will have one lesson per week alternating from practical work one week to theory based lessons the next. Pupils will be introduced to safe and hygienic work practice starting from using a kettle and toaster, to cutting skills making coleslaw and fruit salad to using the cooker to make pasta salad and soups.
Pupils will look at the Eatwell plate and individual nutrients, making simple dishes such as scones, fairy cakes and apple crumble. The final term will see pupils involved in Healthy
Eating week activities, making bread rolls and sandwiches.
Our Year 8 course is divided in to termly schemes of work which comprise of
• Using sauces and safe storage of food
• Staple foods
Pupils will have one lesson per week alternating from practical work one week to theory based lessons the next. Pupils will review safe and hygienic work practice and make a selection of savoury dishes such as pasta in a tomato sauce, spaghetti bolognese, macaroni cheese, chicken curry and chicken fricasse. Pupils will look at how food is preserved, packaged, labelled and stored.
Pupils will look at staple foods such as pasta, rice, potatoes and bread and cook using these.
The final term pupils will look at how diets differ around the world and choose a selection to make.
Our Year 9 course is divided into termly schemes of work which comprise of
• Special diets
• Modifying recipes
• Ready steady cook
Pupils will have one lesson per week alternating from practical work one week to theory based lessons the next. Pupils will look at different types of special dietary needs from vegetarian to diabetic and coeliac making suitable dishes such as sugar free bake well tarts, vegetable stir fry and gluten free cakes. Pupils will then look at how to modify recipes to reduce food wastage, to make healthier or meet specific requirements. Dishes will include beef cobbler, fried rice and paella. In the final term pupils are given a selection of ingredients to make their own decisions about what to cook.
Year 10 & 11
In years 10 and 11 our students will opt to complete The Jamie Oliver BTEC Home Cooking Skills
In year 10 pupils can complete BTEC Level 1 with three hours of lessons a week. Two hours will be practical and one hour will be theory based each week.
The course focusses on cooking from scratch starting with cooking eggs in different ways, cooking porridge and bacon butties for breakfast then making sandwiches and flapjacks for a healthy packed lunch. Pupils will make soups and salads, pasta dishes, bread, cook vegetables and fish. They need to cook on the grills and griddles so steak and kebabs are a favourite.
Pupils need to bake brownies and shortbread and also cook with raw chicken making chicken fahitas. There is an assessment the pupils need to pass and they also need to pass information about how to cook onto others. They also need to know how to economise when cooking.
In year 11 pupils can complete BTEC Level 2 with three hours of lessons a week. Two hours will be practical and one hour will be theory based each week.
The course is very similar to the work covered in the BTEC Level 1 but covers the topics in more depth and all the recipes are more complicated. The pupils are cooking from scratch and start with cooking with eggs but make a fritatta and meringues. For breakfast they make French toast and Porridge with toppings. For packed lunches they make a savoury pasty and make different soups, salads and dressings. They make a loaf of bread, bread pizza, Victoria sandwiches and muffins. They watch how to make a roast dinner and different desserts. They will cook fish in different ways, cook meat and vegetarian lasagnes, stews and casseroles. There is an assessment where pupils need to plan, cook and serve a two-course meal, as well as passing information on to others.
All ingredients for all pupils will be provided by the school.