Cooking

Class – Topics - Autumn, Spring, Summer

Term 1

Term 2

Term 3

Nursery – All 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 1 – Class Topic, People of the Past, Let’s go on Holiday

Rock buns

Tzatziki

Melon Ice Lollies

Year 2 – The Magic Toymaker, Nativity,

Black History Month, Time travellers, Class Topic

Quick cheese pizza

Seasonal apple salad

Hummus

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

Quick bread rolls

Carrot and Banana Muffins

Apple crumble

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

Lentil soup

Pancakes with fruit

Fish cakes

Year 5 – The 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

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 eating:  are 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

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