cooking

Intent

The principal focus of cookery teaching at The Darley Centre is to engage, inspire and challenge pupils, equipping them with the knowledge and skills to experiment, invent and create their own meals.

Our curriculum aims to close the gap between pupils at the Darley Centre and their mainstream peers. This facilitates their successful return to mainstream school or other appropriate provision. 

To this end our aim is to provide pupils with the opportunity to learn how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

We achieve this by:-

  • Helping students develop a positive attitude towards cookery.
  • Developing students’ cookery vocabulary.
  • Developing students’ understanding and application of the principles of nutrition and health.
  • Cooking a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
  • Developing a competence in a range of cooking techniques.
  • Encouraging students to adapt and use their own recipes.
  • Enabling students to understand the source, seasonality and characteristics of a broad range of ingredients.


Implementation

Assessment

Cookery lessons are taught for two, 45 minute lessons weekly. Students work is assessed on completion of each module.

The aim of this approach is to ensure pupils learn how to cook and apply the principles of nutrition and healthy eating. By instilling a love of cooking in pupils we will open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Teaching and learning is consolidated further by a rigorous system of AFL being encompassed in all lessons. This facilitates a greater pupil involvement in the learning process allowing them to gain confidence, take risks and achieve a higher standard of learning.

Cross curricular links: –

The cookery curriculum is designed to link to other subjects in a variety of ways, that include; mathematics/science – equations, measure, conversion. English- read and understand a range of texts, and respond appropriately. Humanities – explore foods from different countries. Art – design and presentation of food.  PSHE – healthy living and nutrition. Physical education – healthy living. This pedagogical approach provides pupils with the opportunity to link concepts that they have studied to other subjects to cookery and vice versa.  In turn this allows pupils to gain a greater appreciation of cookery by ensuring that cookery is relevant within all subject areas.

We believe that the benefits of this approach will allow students to develop and consolidate the skills they have developed in cooking.

Teaching

  • Learning objectives are displayed, explained and referred to throughout the lesson.
  • A variety of teaching and learning styles are used.
  • Lessons are differentiated to meet individuals’ needs.
  • A rigorous system of AFL is used to inform teacher planning and pupil learning (See marking policy).


The Role of the subject leader

  • To take the lead in policy development.
  • To support colleagues.
  • To monitor progress in cookery e.g. leading staff CPD, scrutiny of work, analysis of assessment data.
  • To take responsibility for the choice, purchase and organisation of resources.
  • To be familiar with current thinking concerning the teaching of cookery, and to disseminate to colleagues.
  • The subject leader will be responsible to the Head teacher.

Cooking

Autumn 1

Autumn 2

Spring 1

Spring 2

Summer 1

Summer 2

Cycle 1

Food Hygiene, labelling and storage 

Healthier snacks 

Cakes & chemistry of baking.  Decoration for celebrations/events 

Soups & dumplings  

Basic knife skills 

Savoury dishes – chicken 

Savoury dishes – meat variations 

Salads and summer dishes 

 

Cycle 2

Pastry 

Bread 

Vegetarian & Vegan choices 

Curry & stir fries  

 

Biscuits, cookies and flapjacks  

Industrial use of sugar, salt & fat 

Dietary customs, other cultures. 

Food allergies & eating disorders 

Cycle 3

Caribbean Food

Italian Food

Chinese Food

British Food

Mexican Food

American Food

The Darley Centre
School Road
Ashby
Scunthorpe
DN16 2TD


01724 705023

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