Cooking and Nutrition Healthy Snacks

Basic Dough Ingredients 300g strong bread flour 1 ½ teaspoon instant yeast ½ teaspoon salt 1 tablespoon olive oil 1 teaspoon sugar 200ml warm water

History – changing context Cooking in the classroom Food in the Design and Technology National Curriculum – design and make a …. Jamie Oliver 2005 began his campaign to improve school food The School Food Plan – ‘The government has today announced that it has asked the co-founders of LEON restaurant chain, Henry Dimbleby and John Vincent, to examine school food across the country. They will create an action plan to accelerate improvement in school food and determine the role of food more broadly in school life.‘ (4 th July 2012) Planhttp://

School Food Plan The Plan The School Food Plan is an agreed plan that has the support of the Secretary of State for Education and of the diverse organisations who are going to support head teachers to improve food in their schools. Practical cookery and food education will now be compulsory in the new national curriculum for pupils up to the end of key stage 3 (age 14), beginning in September

The National Curriculum 2014 Aims for children to be able to: understand and apply the principles of nutrition and learn how to cook Cooking and nutrition As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating. Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Key Stages Pupils should be taught to: Key stage 1 use the basic principles of a healthy and varied diet to prepare dishes understand where food comes from Key stage 2 understand and apply the principles of a healthy and varied diet prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed

Elicitation Create a quick Food and Nutrition – mind map! What do we already know? What are the possibilities? Group feedback

Useful resources - support Links and ideas for food projects – featuring Africa tml BBC food chains tml drinking nutrition and the links between food and health drinking food STEM project – interaction with overseas schools food

© Food - a fact of life 2008 The eat well plate - a balanced diet PowerPoint 151

British Nutrition foundation An excellent source of information and inspiration! Children who eat a healthy breakfast may be less likely to snack on foods that are high in fat and/or sugar later on and tend to concentrate and...

Design and Technology PGCE Sensory evaluation – taste test ingredients Sensory evaluation analyses and measures human responses to food and drink, e.g. appearance, touch, texture, and taste. Taste one pepper at a time and record your response Juicesweetnesssmoothness Orange *** Apple * Grape **

Resources – Ready Steady Cook! Healthy Ingredients for our café’ snacks Topping – tomato Courgettes Peppers Couscous Chillis Carrots Mushrooms – chestnut Red onions Sweetcorn Olives? Cream cheese Vegetable stock cube Basil/ coriander

Create your table The Healthy Snacks Challenge! Over to you to look at the ingredients, work as a team and prepare a mini-spread Bread sticks Stir fry? Couscous Make a menu and placemats – be creative, Does your café table have a theme?

Managing the classroom Be organised and responsible cooks! Think – take time – be efficient - be safe - Enjoy Ensure that you have adequate supervision Consider carefully the timing involved and assess safety risks Try everything beforehand Prepare and clean the area to be used Ensure that ingredients are adequately prepared and easily accessible Ensure that equipment is available Work in small groups and involve the children in every stage

Health and Safety Allergies – seek parental permission for any tasting activities Raw fruit and vegetables must be washed before being tasted Tool and equipment safety – safe practice with tools must be observed Adequate supervision – small groups preferable Awareness of dangers associated with heat processes Design and Technology PGCE

Hygiene Surfaces must be cleaned and wiped with an antibacterial cleaner A plastic table cover should be used only for food technology Access to hand washing facilities and washing-up facilities must be provided Must use appropriate storage facilities for food Design and Technology PGCE