Food and Cookery Teaching Staff
- Mrs A Joy: Curriculum Leader
- Mrs S Shinton
- Mrs E Fury: Food & Cookery Technician
Why is Food and Cookery important?
“One cannot think well, love well, sleep well, if one has not dined well.”
― Virginia Woolf, ‘A Room of One’s Own’
In an age where food is just an ‘app’ away it is hugely important that we instil a love of fresh, home cooked food in our learners. The ability to take a range of humble ingredients and create a nutritious and delicious meal from them is a wonderful thing to behold.
Starting with the basics of peeling, chopping, weighing and cooking simple ingredients, students will explore a rich and varied world of cuisine. In particular we pay close attention to creating wholesome meals following the guidance of the Eatwell plate.
Those who opt to study Art in Key Stage 4 will follow the requirements of the VCERT Level 2 qualification in Food and Cookery, covering all aspects of health and safety, hygiene, food groups and healthy eating. The course will culminate in an externally set Assessment paper that allows the students to apply the knowledge and understanding of the subject they have gained during their practical lessons.
Teaching and Learning in Food & Cookery
The department use a wide range of teaching and learning approaches to engage students and stimulate their interest in both the practical and analytical aspects of the subject. The majority of work is independent and individual, with group work focusing on critique, modification and refinement. Taste tests and food reviews play a pivotal role in learners gaining a necessary understanding of the importance of sight, smell, taste and texture.
Throughout the course students have the opportunity to explore the traditions and recipes of a wealth of nations, whilst being given the freedom to modify ingredients to fit their own palettes. An understanding of the background of particular foods will be gained along with knowledge of how particular favourites such as Italian pizza has remained so popular in the 21st century.
Homework gives students the opportunity to demonstrate what they have acquired in lessons or to research new ideas and recipes for upcoming topics. This work undertaken outside of the classroom is a vital element on their journey to become independent learners.
Key Stage 3
Throughout Years 7 and 8, students cover a wide range of recipes and food groups on the journey to amass the necessary skills required to master the subject. Starting with basics such as fresh fruit salad, they go on to explore herbs and spices in both meat and vegetarian dishes. in the genres and styles. Moving into Year 8 we explore seasonal produce and expand our understanding of carbon footprints with our demand for out of season food groups. All projects follow the criteria used for assessment in Key Stage 4, allowing learners to familiarise themselves with the structure of the VCERT programme.
Key Stage 4
The specification of VCERT Level 2 Food & Cookery requires our learners to produce a portfolio of work that demonstrates their understanding of hygiene, health and safety, cross-contamination, cooking temperatures et cetera. Written work is continuously underpinned with practical activities allowing the learners to apply their knowledge and understanding. The coursework is externally moderated at regular intervals.
VCERT Specifications
Links to the VCERT specifications for Food & Cookery can be found below:
https://www.ncfe.org.uk/schools/subject-areas/food-and-cookery/
