Years 7 and 8 Cooking and Nutrition

Overview

Cooking and Nutrition is all about encouraging students to develop a love of cooking and will also provide the students with crucial life skills. Through the scheme of learning students will learn how to cook and how to feed themselves and others affordably, with consideration of balanced nutrition and healthy eating.

 

 

Units of Study

Cooking and Nutrition

Students are taught hygiene considerations, become competent in a range of cooking techniques and equipment (for example, using utensils and electrical equipment; applying heat in different ways, weighing and accurate measuring).

 

This unit develops cooking techniques, awareness of sensory analysis, adapting and using recipes, understanding the source, cost, seasonality and characteristics of a broad range of ingredients.

 

Types of products made within this unit:

- Fruit Salad/Vegetable Salad
- Flapjack
- Crumble

 

Students cook a repertoire of products that develop their cooking techniques, use sensory techniques to evaluate and suggest improvements based upon their own and others evaluations. Analysis of existing products will support them to development and adapt their own recipes.

 

Types of products made within this unit:

- Past Salad
- Fajitas
- Fish Cakes/Cheese & Potato Cakes

- Spaghetti Bolognese/Chilli Con Carne
 

Students develop an awareness of the cultural differences in diets and food products. It allows students to demonstrate an understanding of the principles of nutrition and health within food products, consider the source, seasonality and characteristics of a broad range of ingredients.

 

Types of products made within this unit:

- Shortcrust Pastries
- Soups

- Swiss Rolls