About the Course
Food skills is taught to key stage three students once a week. They follow the same recipes and a similar curriculum as key stage 4 students who follow the BTEC Level 1/2 Award in Home Cooking Skills. (This award is approved for students of 14-16 years old)
- their knowledge, understanding and confidence to cook meals at home
- an understanding of how to economise when planning a meal
- an ability to transfer skills learned to different recipes
- an ability to inspire others by transferring that knowledge
We feel this course of study provides our young people with valuable life skills and prepares them for potentially working towards their Level 1 or 2 award at key stage 4. Though this programme of study, students also cover the national curriculum.
What will students learn?
- How to cook a variety of meals, predominantly savoury, from different cultures and countries
- Health and Safety in the kitchen
- History of different dishes
- Economising and batch cooking
- Nutritional values and label reading
- Healthy alternatives
- Different diets, e.g. vegetarian
Students will develop fundamental cooking skills regularly such as chopping, slicing, bringing food to a simmer, to help reinforce their understanding and confidence in cooking at home.
Students have the opportunity to choose food skills as an option to their curriculum offer on a Friday afternoon.
How will students be assessed?
Students’ written work is marked regularly, and they receive verbal feedback in lessons.