FOOD AND COOKERY
KEY STAGE 3
Pupils in Year 7 and Year 8 will rotate every half term between Food/Cookery and Health.
In Food and Cookery students will learn how to create and evaluate a range of sweet and savoury dishes. An example of some of the dishes are: stir fry, pancakes, fajitas, pasta bake, bourbon chicken, chicken tikka skewers, jamaican jerk meatballs. These dishes will allow students to develop a range of skills such as boiling and simmering, knife skills, how to weigh and measure ingredients, marinating and frying. These skills will support pupils in later life. Students will also be taught the importance of following hygiene and safety rules within the food environment, nutrition, how to design a dish for a brief and finally how to evaluate practical dishes.
Year 8 students will develop on their knowledge learnt in Year 7 and create dishes that push their ability. They will use their key skills to make more complex dishes which will support them if they decide to take a Food and Cookery pathway. The more complex dishes that the students will make includes: pizza, carrot cakes, chelsea buns, Nandos chicken, marble cake, apple crumble, Jamaican patties and chilli with homemade tortillas. They will learn how to use a range of cooking methods including the rubbing in method, butterflying chicken, making pastry and pizza dough. Students will also develop their knowledge of food hygiene and safety, nutrition, evaluation and creating a dish for a brief.