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Cooking

Class – Topics - Autumn, Spring, Summer

Term 1

Term 2

Term 3

NurseryAll About Me, Materials and Changes, Houses and Homes, Food and Shopping, Plants and Flowers, Going Places

Playdough

Fruit Salad

Sardine dip

Reception - – All About Me, Materials and Changes, Houses and Homes, Food and Shopping, Plants and Flowers, Going Places

Hedgehog Bread Rolls

Fruit kebabs

Bruschetta with tomatoes

Year 1Class Topic, People of the Past, Let’s go on Holiday

Rock buns

Tzatziki

Melon Ice Lollies

Year 2The Magic Toymaker, Nativity,

Black History Month, Time travellers, Class Topic

Quick cheese pizza

Seasonal apple salad

Hummus

Year 3Active Planet, Black History/Heritage Month, Scavengers and Settlers,  Gateway to the World, Class Topic

Quick bread rolls

Carrot and Banana Muffins

Apple crumble

Year 4Living Together, Black History Month, Treasures, Temples and Tombs, Animals including Humans, Class Topic

Lentil soup

Pancakes with fruit

Fish cakes

Year 5The Great, The Bold and The Brave, The Holiday Show, 3D Designers, Earth and Space, Class Topic

Chicken Risotto

Cheese straws

Caribbean fruit salad

Year 6 – Living things and their habitats, Living things including Humans, Making New Materials, Out of Africa, AD 900

Spanish Tortilla

Spring Rolls

Burgers - veggie

 

Summary of cooking and nutrition skills - Primary Schools

 

Cooking and nutrition skills summary -  Early Years

The skills pupils will learn broadly cover:

  • Weighing and measuring:  measure using spoons
  • Cutting skills:  with close supervision use the bridge hold to cut soft foods Using a table knife (eg strawberries)
  • Mixing:  mix, stir and combine small amounts of cold ingredients in bowl, eg fruit salad
  • Shaping and assembling: use hands to shape dough in to simple shapes ( eg salt dough)
  • Heating: preparing food for baking with help (eg greasing a baking tray)
  • Serving and garnishing: with guidance spoon cold food on to a plate
  • Healthy eating: be aware that we need to eat more of some foods and less of others
  • Consumer awareness: know that food can be grown or bought for the shops
  • Food safety: with help take part in simple clearing up tasks (eg clearing and cleaning tables)
  • Recipes and ingredients:  identify foods that they like and dislike

 

 

 

Cooking and nutrition skills summary -  Key stage 1

The skills pupils will learn broadly cover:

  • Weighing and measuring –  use measuring spoons for liquids, solids and dry ingredients
  • Cutting skills:  with supervision use a serrated knife to cut soft foods eg tomato
  • Mixing: with help crack and egg and beat with a fork
  • Shaping and assembling: use hands to shape dough in to small ball or shapes
  • Heating: prepare food for baking and frying eg adding oil to saucepans
  • Serving and garnishing: lightly sprinkle garnish on cold food (eg herbs, grated cheese)
  • Healthy eatingare beginning to use the eatwell guide
  • Consumer awareness: know some of the influences on the food we eat 9eg celebrations, preferences)
  • Food safety: can follow simple safety rules when preparing and cooking food
  • Recipes and ingredients: follow simple recipe instructions eg either in simple sentences or using pictures

 

 

 

 

Summary of cooking and nutrition skills - Primary Schools

 

Cooking and nutrition skills summary – Lower Key stage 2 

The skills pupils will learn broadly cover:

  • Weighing and measuring –   begin to use digital scales
  • Cutting skills: begin to use the bridge hold and claw grip to cut the same food using a serrated vegetable knife (eg onions)
  • Mixing: mix, stir and combine wet and dry ingredients uniformly (eg to form a dough)
  • Shaping and assembling: knead and shaping dough into aesthetically pleasing products – eg bread rolls
  • Heating:  with supervision begin to use a toaster and microwave
  • Serving and garnishing: begin to understand appropriate portion sizes
  • Healthy eating: understand what makes a healthy and balanced diet, and that different foods and drinks provide different substances that the body needs to be healthy and active
  • Consumer awareness: understand that food is caught and farmed and changed to make it safe and palatable/ tasty to eat
  • Food safety: understand how bacteria in food can cause food poisoning  or food to go mouldy
  • Recipes and ingredients: recognise and name a broad range of ingredients

 

 

 

Cooking and nutrition skills summary – Upper Key stage 2 

The skills pupils will learn broadly cover:

  • Weighing and measuring – accurately use scales and measuring jugs
  • Cutting skills: dice food and cut them in to evenly fine sized, pieces eg ( garlic, vegetable batons)
  • Mixing: confidently crack an egg
  • Shaping and assembling: use a rolling pin to roll out dough to an accurate size and thickness eg pizza
  • Heating: with supervision begin to use  the hob
  • Serving and garnishing: are able to plan and serve their own breakfast and a simple balanced cooked meal eg pizza and salad
  • Healthy eating: understand the main food groups and the different nutrients that are important for health
  • Consumer awareness: are able to use food labels to inform choice
  • Food safety: demonstrate good safety practices
  • Recipes and ingredients: identify how to change a recipe to improve a dish

 

 

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