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Cooking and Nutrition

As part of their work with food, pupils will 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. 


From Year One, cookery is taught in small groups by one of our TAs who was a Home Economist.  As well as the cooking and nutrition skills listed below, the children develop: their reading skills through reading and following recipes; their measurement skills through measuring ingredients and their collaborative working skills through working as a team to produce their dishes. 


In Reception pupils will be taught to:

  • prepare a variety of simple dishes 
  • understand the importance of healthy food choices
  • use a range of small tools


In Years 1 and 2 pupils will be taught to:

  • use the basic principles of a healthy and varied diet to prepare dishes
  • understand where food comes from


In Years 3, 4 , 5 and 6 pupils will be taught to: 

  • 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
  • understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed. 


Year GroupDishTechniquesIngredients*Seasonality*Sticky knowledge
RGingerbread people

* mixing with spoon and hands

* rolling 

* using cutters

x  xxxxx

* mixing with spoon and hands

* rolling 

* using cutters

Easter egg nests

* stirring 

* spooning mixture

x  x  xx

* stirring

* spooning mixture

Exotic fruit kebabs          
1Salad Jars

* chopping with scissors

* peeling

* grating

* tearing

* chopping

* bridge hold

* carrying scissors safety

x  xxxxx

All techniques will be required further on in school. 


From Y3 onwards children will use paring knives to chop/slice.

2Stuffed baked potatoes

* pricking potatoes with fork

* chopping veg and removing fat with scissors

* frying


*mixing ingredients

* using can opener 

xx xxxxx

Use of scissors to chop vegetables


Bridge hold


Claw grip


Carrying scissors safely

3Tuna Pasta Bake

* using & carrying a sharp knife

* crushing garlic

* grilling

*  measuring 

* using seasoning 

* tearing herbs

x xx xxx

Bridge hold 

using a garlic crusher

Granola Bars

* using food processor

* lining baking tray

* combining dry ingredients

* mixing with hands

* freezing

x  xxx xweighing and measuring 
4Meatballs & tomato sauce

* Using garlic crusher

* using a can opener

* grating

* using hands to shape meatballs

* frying

* simmering 

x xxxxxx

Weighing and measuring


Bridge hold


Using & carrying a sharp knife



Rainbow slaw & cheesy garlic focaccia

* julienne slicing

* making a dressing

* making bread without yeast

* using a garlic crusher

* tossing a salad

* slicing bread with serrated knife 

x  xx xx

Bridge hold


Weighing & measuring




Using & carrying sharp knife


Using a garlic crusher

5Flatbreads with garlic butter, salsa & hummus

* making flatbread with yoghurt

* weighing & measuring 

* using a food processor

x  xx xx

Weighing & measuring


Using & carrying sharp knives

Halloumi & Chorizo kebabs; honey & lime dressing; Greek potatoes 

* threading delicate food items onto skewers

* whisking


x  xx xx

Bridge hold



6Vegetable burritosConsolidating previously taught skills x  xxxxxAll previously taught skills 


* G = Grown; R = Reared; C = Caught; P = Processed                  A = Autumn; W = Winter; Sp = Spring; S = Summer

Recipes can be found at Cookery Corner (link below):