Cooking is a great way to combat fussy eating, promote healthy food choices and learn a range of important skills; from reading recipes to weighing ingredients, learning about where food comes from to food hygiene, our school sessions offer a fun and balanced approach to cooking. Through stories, current themes and hands-on experience, our specially designed school programme takes our tiny tasters on a culinary adventure to remember. Our focus is on healthy eating, exploring fresh and exciting ingredients, whilst learning a range of important and progressive early cooking skills. We use the Eatwell Guide, supported by NHS to learn about a varied diet and where food comes from.
How do we address the curriculum?
EYFS- Physical development
· Moving and handling: children show good control and co-ordination in large and small movements. They move confidently in a range of ways, safely negotiating space. They handle equipment and tools effectively, including pencils for writing.
· Health and self-care: children know the importance for good health of physical exercise, and a healthy diet, and talk about ways to keep healthy and safe. They manage their own basic hygiene and personal needs successfully, including dressing and going to the toilet independently.
Design and Technology-Cooking and Nutrition
As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life. Pupils should be taught to:
-use the basic principles of a healthy and varied diet to prepare dishes
-understand where food comes from (all food comes from plants or animals, food has to be farmed, grown elsewhere or caught, explain where in the world different foods originate from)
Name and sort food into the five food groups in the Eatwell Guide.
· understand and apply the principles of a healthy and varied diet
· prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques (including crushing, grating and cutting)
· understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed (start to know when, where and how food is grown, such as herbs, tomatoes and strawberries in the UK, Europe and the wider world)
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