Cooking at NRC aims to enable pupils to develop the skills and knowledge to have a healthy and balanced relationship with food. To enable pupils to do this we have developed a cooking curriculum that gives pupils the opportunity to achieve the Food Standards Agency’s, Core competences for children and young people aged 5 to 16 years: A framework of skills and knowledge around food, diet and physical activity.
“In 2007, the Food Standards Agency (FSA) launched Core Food Competences for children aged 5-16 years, developed in consultation with the British Nutrition Foundation (BNF). The competences set out a progressive framework of skills and knowledge which comprise essential building blocks around the themes of diet and health, consumer awareness, cooking and food safety for children and young people.”
To find out more detailed information about the Core Competences please visit: https://www.nutrition.org.uk/foodinschools/competences/competences.html
NRC Cooking curriculum content:
Each week pupils have 1x 50 minute practical cooking lesson which follows the British Nutrition Foundation’s Food a fact of life – License to Cook program. Within these lessons pupils develop skills and knowledge in 5 key areas: practical capability in preparing and cooking a range of dishes, using different pieces of equipment, organisation and Hygiene and safety.
The recipes that pupils learn to cook include:
- Thai Green Curry
- Spaghetti Bolognaise
- Shepherd’s pie
- Pies, pastries and puddings
- Cakes, muffins, tarts and biscuits
For more information on these schemes of work please visit: