Curriculum Aims
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, 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.
KS3 Curriculum Summary
| Cooking and Nutrition | Autumn | Spring | Summer |
| Year 7 |
Kitchen safety Knife skills Basic food safety Culinary skills – Veg prep. Rubbing in method Filo pastry products The eat well guide Healthier cooking methods Food provenance Batch cooking Time planning New product creation Healthy lunchbox |
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| Assessment |
Written test on nutrition Practical test on muffin creation |
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| Year 8 | Bread products and yeast
Stir frying Following a recipe Menu planning & costing Pastry Sustainable protein Afternoon tea |
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| Assessment | Written test on Healthy eating
Practical Masterchef competition |
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| Year 9 | |||
| Assessment |
KS4
Year 10- WJEC Level 2 Certificate in Catering & Hospitality.
Year 11- WJEC Level 2 Certificate in Catering & Hospitality.
KS5
Year 12- WJEC Level 3 Certificate in Food science and nutrition
Year 13- WJEC Level 3 Diploma in Food science and nutrition
