Food creativity soared as KS3 and KS4 students embarked on a half term journey, learning about kitchen safety, exploring the origins of ingredients, and cooking a huge variety of dishes, from fresh pasta to meringue pies.
As we reflect on our Food lessons this half-term, we’re thrilled to share the exciting adventures our students have had in the kitchen. From learning about kitchen safety to exploring the origins of ingredients, our KS3 and KS4 students have been cooking up a storm and expanding their skills.
In Year 7, our students embarked on a crucial aspect of cooking: kitchen safety. They delved into the fundamentals of handling kitchen appliances, particularly the grill and hob, ensuring they can cook delicious food while keeping safe. Year 8 explored the World of Cereals. They learned about the cultivation of wheat and the process of producing flour. Armed with this knowledge, they experimented with various flour-based dishes, from crafting delectable cheese sauces to baking blueberry muffins and pizza dough. For Year 9, it was all about protein and food provenance. We looked in to the world of proteins, understanding their significance in cooking. Moreover, they explored the origins of ingredients, enriching their understanding of food provenance.
Across all year groups, the food room buzzed with enthusiasm as students crafted delicious dishes such as fresh soup, pasta bakes, apple cakes, sweet and sour chicken, lemon meringue pies and Swiss rolls.
We have been immensely impressed by the dedication our students have shown in the kitchen. Especially as they continue to gain essential life skills, including teamwork, problem-solving, and adapting dishes to suit their own needs and taste. They have really challenged and stretched themselves and we are very proud of what they have all achieved.