Journal of Food Science Research

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Able pupils undertaking Food Preparation and Nutrition are challenged to the highest levels. Pupils taught Food at Hull Collegiate School are encouraged to view it not only as a skills based course but as an academic subject requiring a good deal of higher level thinking. One of the main focuses in Food is to establish strong core practical skills, which form the basis of recipes; these include peeling, chopping, creaming, rubbing in, sauce making and shaping, rolling and kneading. Throughout this skill building period, pupils are encouraged to cook at home to enable a much broader range of practical experiences. From the beginning of Key Stage 3 it is expected that pupils will learn and use appropriate terminology in both practical and theoretical settings.. Pupils in Food are asked to consider key issues such as carbon footprint, organic foods, locally sourced foods and Fairtrade products when preparing dishes to serve at a tea party for staff and fellow pupils.

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Citations : 29

Journal of Food Science Research received 29 citations as per Google Scholar report

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