At the Colleton cooking is taught as part of our DT curriculum. Through this, children are taught to be self-motivated, independent and resilient individuals who can make the best choices for themselves including how to live a healthy lifestyle and eat a varied, well-balanced diet. This includes a strong awareness of how to accommodate for others’ dietary needs and preferences.
We aim to:
- Provide a consistent message about the link between food choices and health
- Give children the information they need to make healthy choices
- Understand the importance of using seasonal and local produce
- To be able to cook for themselves and others nutritionally balanced meals
- To taste and have an awareness of foods from around the world and an appreciation of cultural differences in diet.
Cooking at the Colleton is divided into two strands: design projects and individual opportunities. The projects follow our design and technology flow of explore, plan, do and evaluate. These will use the cooking golden threads:
- Food preparation
- Safety and hygiene
- Food provenance
In addition, we provide our children with enriching opportunities to experience outside cooking through our Forest School fire and our cob oven. Our calendar of special days allows the school community to cook and et dishes from all around the world.
In Foundation Stage children begin to develop a food vocabulary use taste, smell, texture and feel. They start to think about the need for a variety of foods in a balanced, healthy diet. Through Key stage one and two skills are mapped out and taught through a scheme of work to ensure consolidation and progression. Children will be taught how to cook with reference to safety and hygiene, become competent in a range of cooking techniques and understand how and where a variety of ingredients are sourced from.
By the end of year 6 children are able to apply their knowledge and skills to plan and prepare a variety of dishes safely and hygienically.
Our pupils leave us with a good understanding of our world’s rich diversity of cuisine and the skills and confidence to prepare balanced and nutritional meals for themselves. The children are able to use multiple cooking and preparation techniques to safely plan and cook a two-course meal, using seasonal ingredients, which meet the dietary requirements of their group.