CEO – Exceed Academies Trust: Mr. Duncan Jacques
Headteacher: Ms Saima Bahadur
Horton Park Primary School, Dawnay Road,
Canterbury, Bradford, BD5 9LQ

Cooking and Nutrition

As part of the new Design and Technology curriculum pupils aged 5 – 14 are required to participate in practical cooking sessions at school on a regular basis.
In Key Stage 1 pupils should be taught:

  • To use the basic principles of a healthy and varied diet to prepare dishes
  • Understand where food comes from.

At Key stage 2 pupils should be taught:

  • To understand and apply the principles of a healthy and varied diet
  • To prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques
  • To understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.

Every child at Horton Park Primary has a chance to cook or bake at least once every term with our Cooking Teacher and children have a chance to share their culinary delights with family at home. Children learn the theory in the classroom as well as practical lessons in our purpose built kitchen facility. It is hoped that through cooking regularly at school, children will learn an essential life skill and become competent cooks. Parents are encouraged to try cooking some of the recipes children have prepared at school.Children at Horton Park thoroughly enjoy the cooking sessions, learn new skills and also gain a greater understanding about why food is so important for our health. We regularly invite specialist visitors to work with our children by holding workshops and cookery classes. Recently, we had a qualified nutritionist in school who worked with our KS2 children explaining the negative effects of sugar in drinks. A parental workshop was also held to educate parents on healthy packed lunches.

As a diverse school, we teach children about heritage and culture through food and cooking. In February, we took some pupils from Year 3 to Wagamama Restaurant in Leeds where they learnt about Japanese foods and ingredients. Where possible, we try to link in special events in the calendar year – e.g. Easter/ Christmas/ Halloween; making cooking fun for the children. For Easter, we made chocolate crispies. For Red Nose Da,y our children made buns and small fruit trifle cups; children sold these to parents after school whilst learning about finance and enterprise . Cooking also links to other areas of the curriculum. Where possible, cross-curricular links are made – for example Year 5 were learning about Ancient Greeks so children researched Greek ingredients made a Greek dish using pitta bread. English is incorporated into lessons by the use of imperative verbs or ‘Bossy words’. Children write their own recipes and evaluate them against an instructions checklist. In KS1, we learn the bossy words and act out the actions before a recipe. Older children also have the opportunity to record recipes and instructions in their Topic Books. Maths is incorporated through weighing and measuring and ratio and proportion. In Year 1, children learnt about different yoghurts and did a class survey to find out the most popular yoghurt flavour in their class. PSHE is also an important aspect of our lessons. Children learn to work together as a team, take turns and eat sociably together. Year 2 have been looking at party food and have made tuna tarts to eat sociably together at a party.

We have a SCOFF (School Council Of Food) Group . Two children from every class in KS2 meet once every fortnight with our teacher responsible for cooking and School Cook to discuss issues raised by their class in relation to healthy food, cooking, dinnertimes routines, school dinner menus in school etc. The minutes of the meeting are then fed back to each class by the SCOFF Leaders.