Cooking

What is our curriculum intent?

In cookery, our aim is to inspire a love and passion for cooking, and we want students to feel confident in the kitchen environment. All students learn about food hygiene, how to follow recipes and cook healthy meals, as well as baking and making items for a Charity event. Students are provided with the opportunity to complete AQA Unit Award Schemes in these areas to develop their knowledge and experience in the subject.

How does the delivery of our curriculum differ between the pathways?

In the Simmonds Pathway, our aim is for students to experience the cooking process and gain confidence when working in the kitchen environment. All students are expected to participate in hygienic food preparation, cooking, washing up, and clearing away of equipment. Our classroom is adapted to enable students to access equipment and enhance their independence. Students are encouraged to learn about and experiment with a variety of different ingredients to broaden their awareness and knowledge of healthy eating and cooking from scratch. The aim is to offer an enjoyable, memorable, hands-on learning experience to introduce and develop this important life skill.

In the Hawking Pathway, our intention is for students to experience and learn about the cooking process and develop the skills to be able to cook for themselves, or confidently direct someone to cook for them, hygienically and safely. Working in our adapted classroom, students will learn how to identify and operate different equipment, follow recipes and cook meals from scratch, thereby developing their independence. Students are encouraged to experiment with a variety of different ingredients and try new flavours. Students in sixth form follow a BTEC Level 1 and 2 course in Home Cooking Skills, which provides them with a good basic knowledge of cooking and useful practical tools to take to their next educational setting.

Do our students have access to learning opportunities outside the classroom?

To enhance students’ enthusiasm for cooking and their cooking skills, we offer students the opportunity to take part in trips, such as pizza making at Pizza Express, visiting specialist supermarkets and eating out experiences. In addition, we have invited outside chefs to Valence to conduct cooking demonstrations, such as a poultry farmer with his chickens and a butcher. Furthermore, we participate in Healthy Eating Week annually, which is a health awareness week run by the British Nutrition Foundation. This is a fantastic opportunity for students to venture outside of the classroom to promote the concepts around the school to other classes and staff. The annual fair run by the Friends of Valence provides opportunities for students to make items to be sold and sell them from our ‘Made at Valence’ stall.