Year 7 · Cooking and nutrition · beta

Independent and confident cooking

This unit introduces pupils to working in a different environment, learning new skills and procedures, and using a range of equipment. The focus is on establishing hygiene and safety procedures, and the food skills measuring, peeling, cutting and using the hob. Sensory work is undertaken.

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.

Prior knowledge

Pupils can use a range of food skills, with help.
Pupils will be able to get ready to cook, so that they are safe and hygienic.
Pupils will be able to demonstrate the 'bridge hold' and 'claw grip' techniques when cutting, slicing and dicing.
Pupils will know that the hob is used for boiling and frying food in pans.
Pupils will be able to describe the sensory attributes of a dish.

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 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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