Cooking & Nutrition

Intent:

It can be argued that learning to cook is one of the most important things anyone can do. At Sandhurst School, we enable students to discover what goes into food, from chains of amino acids into their favourite meals. By understanding what happens when we combine nutrients, students are better able to make wise choices about what they cook and eat. Students can discover what chemical reactions happen when ingredients are combined and heated, and then design their own dishes based on this knowledge. Food hygiene is a major focus in all lessons, ensuring students can always cook food safely. Students can go on to become hotel managers, chefs, and nutritionists. Even if a career in food is not their choice, our students leave with a repertoire of recipes that they can use for the rest of their lives.

Further information:

Skills and knowledge:

The Cooking and Nutrition curriculum aims to equip students with essential culinary skills, knowledge of nutrition principles, and an understanding of food safety and hygiene practices. Students will develop practical cooking skills, learn about balanced diets, food sources, and the impact of dietary choices on health. Memory retention is fostered through hands-on cooking experiences and the exploration of cultural aspects of food.

Links to Key Stage 2 (KS2):

Building upon the foundations laid in key stage 2, the Cooking and Nutrition curriculum progresses students' understanding of food preparation techniques, nutrition concepts, and healthy eating habits. Continuity is maintained through the development of skills such as food handling, measurement, and kitchen safety, ensuring a seamless transition and progression in learning.

Purpose of the curriculum

The primary purpose of the Cooking and Nutrition curriculum is to empower students to make informed choices about food and nutrition, promoting lifelong health and wellbeing. Through practical cooking experiences and theoretical knowledge, students develop essential life skills, including budgeting, meal planning, and culinary creativity. Additionally, the curriculum fosters an appreciation for diverse cuisines and cultural food traditions, promoting cultural understanding and respect.

Ambition:

Our ambition is to inspire a generation of confident and competent cooks who are equipped with the knowledge and skills to lead healthy and fulfilling lives. By fostering a passion for cooking and nutrition, we aim to instil students with the confidence to experiment with ingredients, adapt recipes, and make healthy choices in their diet. Furthermore, we aspire to cultivate a culture of food sustainability and ethical consumption, empowering students to make positive contributions to their communities and the environment.

Assessment:

Assessment in Cooking and Nutrition serves multiple purposes. It provides insight into students' practical cooking skills, understanding of nutrition concepts, and ability to apply knowledge in real-world contexts. Assessment methods include practical cooking assessments, written assignments, quizzes, and taste tests, allowing for a comprehensive evaluation of students' learning. Assessment builds upon previous knowledge by identifying areas of strength and areas for improvement, facilitating targeted intervention and support where necessary.

Cross-curricular links:

The Cooking and Nutrition curriculum fosters cross-curricular links by integrating elements of science, mathematics, geography, and history. Students explore the scientific principles behind cooking techniques, analyse nutritional data, and investigate the cultural and geographical origins of different foods. These cross-curricular links promote interdisciplinary learning and provide students with a holistic understanding of food, cooking and nutrition.

Reading and oracy skills

Reading and oracy skills are integral to the Cooking and Nutrition curriculum. Students engage with textbooks, workbooks, recipe books and nutritional labels to develop their literacy skills and culinary literacy. Moreover, verbal communication is emphasised during cooking demonstrations, group tasks, and food presentations, fostering effective communication skills essential for collaboration and sharing knowledge.

Cultural capital and personal development:

The Cooking and Nutrition curriculum enriches students' cultural capital by exposing them to a diverse range of food cultures, culinary traditions, and dietary practices. Through the exploration of global cuisines and participation in culinary competitions,such as FutureChef and MasterChef, students develop an appreciation for cultural diversity and the role of food in shaping identity and community. Additionally, the curriculum promotes personal development by fostering independence, resilience, and creativity in the kitchen, empowering students to nourish themselves and others with confidence and skill. We share and promote exceptional work from students weekly, both on a display in the department and in the school newsletter.

Equity and diversity:

Equality and diversity are fundamental principles embedded within the Cooking and Nutrition curriculum. The curriculum is designed to accommodate diverse learning needs, abilities, and backgrounds, ensuring that all students have equitable access to practical cooking experiences and nutritional education. Differentiation strategies, such as adapted recipes, visual aids, and peer support, are employed to support students with varying levels of ability and experience. Moreover, the curriculum promotes equality by challenging stereotypes and promoting inclusive representations of diverse food cultures and dietary practices.

Inclusion:

The Cooking and Nutrition curriculum is designed to support the needs of all students, including those eligible for Pupil Premium (PP), those from diverse socioeconomic backgrounds, and those with Special Educational Needs and Disabilities (SEND). All ingredients for practical lessons are provided by the school at key stage 3. This allows for well-organised lessons where all students can take part regardless of special dietary needs or socioeconomic status. Differentiation strategies and access to adapted resources are employed to ensure that all students can fully engage and succeed in practical cooking tasks and nutritional learning. Additionally, our department is always sharing ideas to promote inclusive teaching practices and strategies to support students with SEND effectively, ensuring that every student receives the necessary support and encouragement to thrive in the kitchen.   

Curriculum time allocation:

KS3 (Years 7, 8 and 9) - 3 hours per fortnight

KS4 (Years 10 and 11) - 5 hours per fortnight

Department Contact 

Mrs C Jackson-Jones
cjackson-jones@sandhurstschool.org.uk