food and nutrition at bishopton pru

At Bishopton, using the objectives from the National Curriculum, we offer our KS3 students the opportunity to explore the practical elements of cookery as a means of re-engaging with their learning. Students will develop an understanding of Health and Nutrition through theory lessons, exploring content such as: Cross contamination; Handling and preparing food; Energy sources and the health plate. Students are able to develop the practical skills needed to develop an understanding of Health and Nutrition, as well as master techniques and processes which would allow them to access our KS4 Food qualification, and progress onto Post 16.

Students will:

  • Use specialist tools, techniques, processes and equipment
  • Understand and apply the principles of nutrition and health
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • Become competent in a range of cooking techniques. For example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes.
impact of our offer

Following on from KS3 when a student arrives in KS4 they are given the opportunity to develop their creativity in the kitchen and how they present their food. This will be vital in allowing them to have self-belief and an aspect of life-long independence they will need. By engaging in the diverse and wide range of cookery lessons in both option and general cookery, they will become tolerant and interested in terms of different cuisines and their historic cultures. They will learn skills that will be interesting and transferable which will enable them to gain access to apprenticeships and especially opening a path way to hospitality and catering. In their general cooking lesson they started the first half-term doing desserts such as flapjacks and cherry crisp. In the new half-term run up to Christmas they will expand on these skills and now create diverse and interesting food such as Beef Pasta and Chow Mein.


At Bishopton Centre we also provide our learners in Key Stage 4 with the option to achieve a Certificate in General Cookery which can be used to introduce students to the initial skills and knowledge required to enter the hospitality sector. Students will study one of the units, Basic food preparation and cooking which counts towards the overall qualification. It will help to support our students new to both the general requirement of the industry and the specific requirements for food and beverage or catering.

Students will:

  • Understand the principle methods of cooking
  • Understand typical cooking methods for different commodities
  • Be able to prepare, cook and present simple dishes
  • Prepare, cook and present simple dishes safely and hygienically, using wet and dry methods
  • Clean work areas and equipment safely and hygienically during and after preparing and cooking food
  • Understand safe working practices for different cooking methods
  • Evaluate their own performance and make suggestions for future improvements