At Grove House we intend that our pupils will.......
develop their cooking skills and apply the principles of nutrition and healthy eating being able to understand and give clear and purposeful instructions so that they can feed themselves affordably and well.
The students in KS2 include Food Technology as a section of work within their wider Design and Technology curriculum. They follow the National Curriculum programme of study adapted to meet the needs of our pupils. They have one double lesson per week (1.5 hours) which is delivered through practical sessions in the Food Technology room. They begin to practise what getting ready for cooking looks like with adult support. They use basic skills to make food, such as slicing using a table setting knife, washing fruit and vegetables, spreading butter or alternatives on bread to practise fine motor skills. Students are introduced to the Eatwell guide and begin to match foods to their food groups. They taste food and evaluate through discussion. With support they begin to learn to wash up, dry and wipe down surfaces. The students are given the basic language and skills to work with a range of equipment and techniques.
Key Stage 3 students also follow the National Curriculum for Food Technology programme of study differentiated and adapted to meet their individual needs, and this is taught by the subject specialist teacher. They have one double lesson per week (1.5 hours) which is delivered practically or theoretically each week during the Autumn and Spring term. During the Summer term students will work in the school garden or cook on alternate weeks (weather permitting). Students start to gain an understanding of how to apply the principles of a healthy and varied diet following the guidance from the Eatwell Guide. They prepare and cook predominantly savoury dishes using a range of cooking techniques. Work is linked to the school garden, when possible, where students pick, prepare and cook with seasonal produce from the garden.
Students are provided with opportunities to taste food, think about the texture and smell, how to season and combine ingredients. This knowledge and understanding enables students to grow in confidence and to cook a variety of dishes building on their skills. Students are supported to draw on disciplines such as reading, functional maths, geography, PHSE and science when discussing ingredients.
The work covered allows for problem solving and to make informed choices about food and diet. It also allows for students to work in partnership with their peers in the practical lessons and develop their confidence within the kitchen environment.