National Curriculum for D&T September 2014

Good News! Cooking and nutrition feature heavily in the Design and Technology curriculum so well done to all who fought to save Food, Home Economics, Catering …

Here are some statements for reference:
Design and Technology
Aims
Understand and apply the principles of nutrition and learn how to cook.

KS2 Make
Select from and use a wider range of materials and components, including construction materials, textiles and ingredients, according to their functional properties and aesthetic qualities

KS3

They should work in a range of domestic and local contexts, such as the home, health, leisure and culture, and industrial contexts, such as engineering, manufacturing, construction, food, energy, agriculture (including horticulture) and fashion.
Design
Develop and communicate design ideas using annotated sketches, detailed plans, 3-D and mathematical modelling, oral and digital presentations and computer-based tools – like the Nutrition Program!
Make – using food
Evaluate
Test, evaluate and refine their ideas and products against a specification, taking into account the views of intended users and other interested groups – use the Nutrition Program to make healthier food products

COOKING AND NUTRITION – THIS IS THE AMAZING BIT!!

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:

Key stage 1

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

Key stage 2

  • 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.

Key stage 3

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques, such as selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes
  • understand the source, seasonality and characteristics of a broad range of ingredients.

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