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Cooking in the Curriculum

Cooking in the curriculum:

Cooking and nutrition are now key areas of the new curriculum, with an emphasis on cooking predominantly savoury recipes, looking at seasonality and where our food comes from.

In Term 1 the children in Years 5 and 6 have been learning to cook Chinese Style Stir-Fry Vegetables as a link to their topic on China. The children encompass many skills in the cookery sessons, such as: basic health and safety for food preparation and cooking, weighing and measuring, safe use of sharp knives, graters and peelers, safe use of hot pans, new cooking techniques and very importantly, teamwork and co-operation! Discussions during the cookery sessions often lead to cross-curricular references, for example, science, when talking about thermal conductors and insulators (with reference to the metal pan and wooden handle).

The children enjoy cooking recipes they may not have tried before and taking the food home to share with their families. The children also take home the recipe so they can cook it again at home if they wish.

In Term 2, the remaining children in Years 5 and 6 are cooking Aloo Gobi (cauliflower and potato curry) to tie in with their new topic: Hollywood-Bollywood.

Years 5 and 6 Cooking chinese Style Stir Fry Vegetables

Years 5 and 6 Cooking chinese Style Stir Fry Vegetables 1
Years 5 and 6 Cooking chinese Style Stir Fry Vegetables 2
Years 5 and 6 Cooking chinese Style Stir Fry Vegetables 3
Years 5 and 6 Cooking chinese Style Stir Fry Vegetables 4
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