Food and Nutrition Blog

Here you will find all the latest Food and Nutrition News, Examples of student work and interesting facts.

Spring Term

Key Stage 3

This spring term we have cooked under the themes of ‘British Traditional’ and ‘Pastry dough and batters’. Concentrating on practical skills that include: boiling, roasting, resting and rolling and chilling dough, production of different pastry and bread dough and different batters – ranging from pancakes, toad in the hole and cakes. Recipes produced include: welsh cakes, scotch pancakes, full English, toad in the hole, Cornish fairings, cheese twists, fat rascals and sausage and mash. In theory topics covered were: food commodities, primary and secondary processing, seasonality and allergens.

Key Stage 4

Inspired by the same themes as KS3 our older students have practiced similar practical skills that also include: proving dough, preparing meat and vegetables, baking, rolling, roasting and blind baking. Meals and dishes cooked include: full English, toad in the hole with vegetables, roast dinner, sausage and mash, hunters’ chicken we also included a chicken tikka masala as it is now one of Britons’ favourite dishes. In our theory lessons we covered: exam preparation, food commodities, food provenance, raising agents and food spoilage.