Year 9 · Cooking and nutrition · beta

Accurate and precise cooking

Through three recipes, the emphasis of this unit is on accurate and precise use of a range of food skills, and independent working. High standards of food safety are embedded, and pupils modify recipes for health and explore food science in action and the cost of ingredients.

This is an attributed Oak National Academy lesson sequence, not a completed or academically approved DASKEREL course. Supporting transcripts may depend on video, images, practical equipment or teacher explanation. Follow each lesson’s supervision guidance. For religious education and RSHE, follow the school’s syllabus, policy and safeguarding procedures.

This Oak index uses an earlier export and lists 2 source lessons. DASKEREL has 3 original lessons for this unit, including 1 linked to source lessons absent from that export. Read the full DASKEREL unit.

Prior knowledge

  • Pupils can maintain high standards of good personal hygiene and food safety, explaining its rationale.
  • Pupils can use a wide range of equipment and demonstrate a variety of food skills.
  • Pupils can use healthy eating messages to suggest changes to the ingredients and cooking method in a recipe.
  • Pupils can talk about yeast producing carbon dioxide, which helps bread to rise.
  • Pupils know that home-cooked dishes can be compared to shop-bought for a number of factors.

Source curriculum references

  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
  • Select from and use a wider, more complex range of materials, components and ingredients, taking into account their properties.
  • Understand the source, seasonality and characteristics of a broad range of ingredients.
  • Understand and apply the principles of nutrition and health.
  • Become competent in a range of cooking techniques.

Oak source metadata. DASKEREL has not independently verified school-level coverage.

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