During year 8 students will deepen their nutritional knowledge as well health and hygiene. They look at the provenance of food, including methods of farming and the environmental impact. They also learn about food labelling and legislation, and look at food assurance schemes such as Fairtrade and Red Tractor.

The students learn about primary and secondary food processing, wheat production, fortification, and experiment with raising agents. They will also work on their analysis skills by looking at nutritional labelling from a selection of ingredients linked to the Eatwell guide.

Practical skills in the kitchen include the safe handling of raw meat, using appliances, and time management skills. The year 8s will prepare and cook sausage rolls, a scone-based pizza, bread rolls, a pasta bake and cheesecake.

Student comments:

“I like learning how to make different dishes but I also enjoy the theory lessons which are really interesting as we have learnt about farming and the use of pesticides.”

“It’s great learning at school because there is so much equipment and space to learn, plus the teachers are really nice too.”

“I have practised what I have learnt at home and had fun treating my family.”

“I have really enjoyed making dishes, and also eating them, especially the flapjacks!”

“There is so much equipment and you get to learn how to use it, plus learn different techniques when chopping too.”

“I have learnt stuff I have never thought about like where to place your fridge and safe storage temperatures.”

“It’s great to learn what you can create with different ingredients and I have enjoyed making cheesecake and pasta.”