In cooking and nutrition, pupils will learn how to cook and apply the principles of nutrition and healthy eating. As a school, we recognise that cooking is a crucial life skill, and aim to enable the pupils to prepare and cook a variety of dishes using a range of cooking techniques.
Learning in cooking and nutrition is centred around three areas: developing an understanding and applying the principles of a healthy and varied diet; learning how to prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques; and learning about seasonality and how ingredients are grown, reared and processed.
At TAB, we are very fortunate to have the use of a dedicated kitchen for cooking and nutrition lessons.
Pupils will develop a range of skills through cooking and nutrition. Besides the practical skills of cooking, pupils will develop an understanding of theoretical aspects such as health and safety, methodology and the principles of a balanced diet.
We also recognise that communication is an important part of the subject. Pupils are expected to produce high quality written work, using subject-specific terminology when communicating their ideas.
Assessment of pupils’ knowledge and understanding in cooking and nutrition is ongoing. Conversations with pupils, teachers’ questioning and marking of pupils’ work are examples of ways in which individuals are assessed. As a result, lessons and resources can be adapted to allow the best inclusion of all pupils. Objectives and expectations are made clear in lessons and we aim to foster a learning culture whereby pupils feel comfortable to ask if they are having difficulty or would benefit from further explanation or challenge.
Safety in design and technology is an area of great importance at TAB and teachers complete regular safety inductions in line with West Sussex County Council policies. We encourage the children to take an active role in considering safety during practical activities - discussing risks and how to use equipment safely.