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SCHOOL CURRICULUM COOKERY COURSES
Our bespoke space, with height-adjustable workstations, is designed for classes of up to 30 pupils. Our Chef Educators are trained to teach children, aged 5-14, a full cookery education according to the National Curriculum. We offer half or full-day courses.
Our cookery curriculum is divided by the Key Stage groups and covers a full range of basic cookery skills – from preparing vegetables, making soup and bread, learning about meat. We include health and safety, knife skills and knife safety, plus we can teach to cook over fire.
School groups can book half or full-day cookery courses.
The Hackney School of Food’s Cooking and Nutrition curriculum has been developed through a collaboration between the LEAP Federation’s Design and Technology team and our Chef Educator. It marries the goals of the Hackney School of Food and the Primary National Curriculum.
The school’s cookery days, which are adaptable for all ages, are designed to develop the knowledge and skills of children from Early Years through to Year 6. Used in sequence, children carefully build on their cooking techniques from measuring, peeling and grating, through to chopping, slicing, dicing, preparing meat and finally cooking with fire. Underpinning these skills, are the core ideas of a healthy and varied diet with each day focusing on different dishes or recipes that balance an Eatwell Plate. They incrementally build on a fundamental understanding of nutrition, gradually increasing in technical complexity. Throughout the day, in groups of three, the children prepare up to six predominantly savoury dishes to take home and share with their families. The site provides children with an insight into where their food comes from and how it is grown, as well as helping them to understand and explore seasonality by picking and using fruits, vegetables and herbs grown in our extensive garden, orchard and vegetable beds. This field to fork approach underpins the vision of all the courses and training we deliver at the Hackney School of Food.
Whether school cooking days are used together as a block, or as stand-alone days, once children finish their School of Food journey, they will have not only developed a broad understanding of the principles of nutrition and healthy eating, but also developed their skill set and confidence in cooking to an extent that allows them to be creative in the kitchen.
Each sequence of lessons is mapped to fit a body of class-based learning outcomes that can be built around the days to enhance the children’s understanding of things such as nutrition in carbohydrates, whole grains and proteins, as well as necessary food-based vocabulary and the inherent flexibility in creativity and design of following and developing recipe instructions.
- Simple recipes & food preparation skills
- Basic measurements
- Intro to ‘healthy’ – fruits & vegetables etc…
- Introducing flavours & cooking
In this Reception level class we introduce children to tasting ingredients, preparing and cooking food, and what ‘healthy’ looks like.
Using basic measurements, we introduce some simple preparation techniques, such as mixing, combining and kneading; along with scooping, threading and cutting with table knives.
Working with our simplified pizza base recipe of only two ingredients we begin taking easy steps in straightforward recipes. We then follow through to the end of a recipe by topping the pizzas with a pre-made tomato sauce and mozzarella. Once the pizzas are cooked, the chef will share their pizza and lead a discussion about what has happened in the ‘cooking’ process.
Healthy snacks are made in the form of cottage cheese and herb stuffed cucumber canoes and fruit skewer rockets. Whilst identifying the fruits used in the recipes we will introduce the concept of healthy and why fruits and vegetables are good for us.
We will also spend some time in the kitchen garden discovering herbs, talk about the smells and tastes, and how we can use them to add exciting flavours to our recipes.
- Simple Pizza
- Cucumber Canoes
- Fruit Skewer Rockets
YEARS 1 & 2
- Simple small Knife Skills – cutting, peeling, grating
- Following simple recipes
- Simple preparation techniques – measuring, mixing
- Identifying Fruits & Vegetables
- Nutrition – portion size, 5-a-day, eat the rainbow
- What happens to ingredients when they are cooked
Key Stage 1 lessons introduce crucial kitchen tools in food preparation, learning how to safely handle small knives, peelers and graters correctly to transform raw ingredients into fresh salads and coleslaw.
We will cover how to follow simple recipes by breaking down the stages in easy to follow segments. Using techniques such as simple measuring and mixing to create nutritious savoury bites such as wholemeal cheese scones or sweet potato savoury muffins.
We identify different fruits and vegetables, begin to understand portion sizes, and the importance of the ‘5 a Day’ and ‘Eat the Rainbow’ nutritional messages. This opportunity is used to explore different tastes of similar ingredients and acts as an introduction into what happens when we bake.
- Cheese & Spinach Wholemeal Scones
- Apple & Carrot Coleslaw
- Fruit Salad
- Sweet Potato Muffins
- Crunchy Garden Salad
- Baked Fruit
YEAR 6 End Of Year Day Out – A FIERY FEAST
Come and celebrate reaching the end of primary school with a truly unique experience: our Camp Fire Cooking class.
In the morning children will learn to create their own dough from flour, water and yeast, following on in the afternoon by stretching it out for a classic pizza shape, making a simple tomato sauce and selecting their toppings. Once the pizzas are ready they will be baked in our outdoor wood-fired oven for that traditional Neapolitan taste.
We will prepare a flavour packed marinade to make chicken and vegetable kebabs, which we will cook over hot embers in the fire pit in the middle of our raised planting beds.
Whilst in the garden, we will discover and pick the freshest herbs and salad leaves to complement our feast, before seeking the ripest seasonal fruits to make our delectable dessert.
Join us for a fiery feast day to send school leavers off in style.
On the day
- Learn to make a pizza from the basics – dough, sauce and topping.
- Marinade and prepare Chicken and Vegetable Kebabs.
- Learn how to cook with fire.
- Look for fresh herbs, fruits and salads in our Kitchen Garden.
- Make a scrumptiously tasty, and healthy fruity dessert.