Knowledge
Food groups, healthy eating, hygiene and safety, allergies and dietary needs, cultural and religious food requirements, budgeting and portion control.
Subject curriculum
Cooking & Independent Living
Cooking is an essential life skill supporting independence, health, employability and participation in family and community life.
Subject purpose
What students learn
Students progressively develop food preparation, kitchen safety, nutrition, budgeting, dietary awareness, cultural awareness, teamwork, planning and independence.
Skills
Safe use of kitchen equipment, chopping, boiling and baking, following and adapting recipes, costing ingredients, teamwork and food presentation.
Application
Planning food for a particular audience, justifying choices, making substitutions, taking responsibility for a role and reflecting on practical performance.
Pathways
Available across KS3 Respite & Recovery and KS4 personalised pathways, with accreditation where appropriate to the personal plan.
In the kitchen
Hands-on learning every week
Students work in a modern teaching kitchen with staff beside them. They learn food safety, teamwork and the pride of producing something others can enjoy.
Cooking builds independence, health awareness and employability skills that transfer well beyond the classroom.
Example unit
Cooking for Others: Food with a Purpose
This 12-week unit is for KS3 to KS4. It is linked to AQA Unit Award 108415, Healthy Living: Food Groups.
Learning builds from safety and basic techniques through cooking for different people, allergies, celebration food, budgeting, cultural awareness and community cooking, ending in a final food project.
Assessment may include observation, food-safety checks, practical skills, planning and costing tasks, teamwork, reflection and AQA evidence where applicable.
Curriculum progression
How challenge builds
Learning moves from introduce and practise to apply, consolidate and demonstrate.
Term Weeks 1 to 6
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1 to 2
Follow instructions safely
- Safety, hygiene and basic techniques
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3 to 4
Adapt food to different needs
- Cooking for different people
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5
Identify risks and make substitutions
- Allergies and dietary requirements
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6
Presentation and creativity
- Celebration food
Term Weeks 7 to 12
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7 to 8
Informed, cost-effective choices
- Budgeting and nutrition
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9
Respect and adapted planning
- Cultural and religious food requirements
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10
Purposeful application
- Cooking for the community
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11 to 12
Independence and cumulative learning
- Team planning and final food project
SEND and adaptive teaching
How we adapt
Adjustments are individual, not one-size-fits-all.
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Visual recipes and instructions
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Task sequencing and modelling
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Reduced written demands and extra processing time
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Adapted equipment where appropriate
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Supported choices and structured roles
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Sensory considerations and additional adult support where identified
Progression
This subject supports independent living, employability, communication, teamwork, personal responsibility, healthy living and future vocational pathways.
Practical activities are delivered subject to appropriate risk assessment, supervision, food-safety arrangements and individual support requirements.
For schools and local authorities
Discuss a place or partnership
Places are arranged through schools and local authorities. Email admin@evolution-sportsgroup.com.
