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Cooking Up Success

This week’s Blog has been written by Mrs Iles, Head of Food and Nutrition at Bethany School. She shares the exciting culinary journey our pupils have been on since September, highlighting creativity, skill development, and a passion for cooking.

Since the start of the school year, the food room at Bethany School has been a hub of creativity, learning, and skill development. Pupils from all year groups have embraced the opportunity to enhance their culinary expertise, from foundational techniques in Key Stage 3 to advanced preparations in Year 11. Here’s a look at what’s been happening.

 

Year 11: Preparing for their upcoming assessment

For Year 11 pupils, the year so far has been packed with challenges and opportunities. They’ve been working diligently towards their Controlled Assessment, a pivotal part of their studies. This includes a 3.5-hour practical session, where they design and prepare suitable dishes for their customers and the establishment they are cooking for. This practical is a culmination of their planning, creativity, and technical skills.

Earlier in the year, they participated in a mock assessment, where they cooked one dish within lesson time. This provided them with the chance to refine medium-to-complex skills, such as precise knife work, timing, and presentation. Their hard work was evident as they tackled the challenge with determination and focus.

In addition to their assessments, Year 11s have been mastering advanced culinary techniques, including blind baking, caramelisation, piping, segmenting citrus fruits, and chocolate work. To further inspire their creativity, the food room hosted a visit from Tallow Restaurant in Southborough earlier this year. This gave pupils invaluable insights into presentation techniques, the benefits of cooking with local produce, and the importance of sequencing in professional kitchens.

 

Year 10: Progressing with Pastries and Pasta

Year 10s have been building on the knowledge they gained in Key Stage 3, stepping into more complex territory. They’ve been learning how to create pastries and pasta from scratch, developing both technical skills and confidence.

A significant focus for Year 10 has been sequencing recipes to make practical lessons more efficient. By carefully planning each step, they’ve been able to produce dishes like lasagne and individual apple pies, balancing flavour, texture, and presentation while managing their time effectively.

Key Stage 3: A Creative Foundation

The first rotation of Key Stage 3 classes has seen an impressive variety of dishes prepared by pupils, demonstrating their creativity and enthusiasm for cooking.

 

Year 7 began their culinary journey with a focus on knife safety, creating colourful fruit art and preparing simple yet satisfying dishes like muffins, couscous salad, and mac ‘n’ cheese.

 

Year 8 explored the science of baking through a scone experiment, learning about correct ratios and ingredients, and comparing their own Welsh cakes to shop-bought versions. They’ve also made their own flavoured butter, fried rice, mini carrot cakes, and traditional carbonara, showcasing a mix of traditional and modern recipes.

 

Year 9 took on more advanced challenges, including chocolate Swiss rolls, pizza, apple cakes, and homemade bread rolls served with burgers. These dishes required precision and attention to detail, which they executed brilliantly.

 

Cooking as a Life Skill

Beyond the practical skills, all students have been building their theoretical knowledge, understanding how to work safely in the kitchen and how to maintain a balanced lifestyle using the Eatwell Guide. The food room isn’t just about cooking; it’s about preparing pupils for life, equipping them with the skills to make healthy, informed choices for their future.

The Bethany food room continues to thrive as a space of inspiration and growth. With the enthusiasm and dedication of its young chefs, we can’t wait to see what exciting dishes they’ll create next!

 

Mrs Iles

Head of Food and Nutrition