Cooking (14-16 Years)

The key learning objectives are:

• When planning to cook, consideration should be given to how the dish contributes to a healthy, varied, sustainable, and balanced diet;
• Ingredients chosen can impact on the nutrition and characteristics of a dish. Diversity and inclusion should be considered when choosing ingredients;
• Recipes can be modified to make them healthier, more cost effective and appealing, by changing ingredients or using different cooking methods;
• Good food safety principles must be applied when buying, storing, preparing, and cooking food;
• Using a broad range of ingredients, food skills and techniques allows for healthy, varied, and balanced dishes and menus to be planned and made;
• Reducing food lost or wasted is an economic, social and environmental priority for individuals and supply chain businesses at local and global levels.

This section builds on the learning from the 11- 14 years area. The resources in this section are suitable for learners in England and Wales (Key Stage 4, years 10 and 11), Northern Ireland (post-primary, years 11 and 12) and Scotland (S4-S5).

For more information on the key learning objectives and resources for each, check out our cooking roadmap.

For further information around healthy eating, go to the British Nutrition Foundation website.