Click on the links below to jump to a particular Year Group:

Should you wish to know more about the curriculum followed at HMS please contact This email address is being protected from spambots. You need JavaScript enabled to view it.. Your query will be passed to the relevant Curriculum Leader and we will endeavour to respond within 5 working days. 

 

 

Year 5

Year 5 pupils will learn about Cooking and Nutrition for half of their year and then rotate to Design and Technology for the rest of the year.

Students will learn to prepare and cook a variety of predominantly savoury dishes, using a range of cooking techniques. They will also learn about the principles of a healthy and varied diet and study how a range of ingredients are grown, caught, reared and processed. Pupils will also learn about food hygiene and safety in the kitchen, the Eatwell Plate, how to carry out a simple sensory analysis, basic knife and cooking skills and in addition, learn how to use a range of kitchen equipment. They will evaluate their work and carry out peer assessments regularly throughout the term. Pupils will be assessed at the end of the rotation on their skills in preparation and planning, making, designing and evaluating.

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Year 6

In Year 6 pupils will study Cooking and Nutrition for a whole year.

Students will build on the basic skills they learnt in Year 5 and start cooking a variety of more complex dishes. Pupils will learn about the importance of fibre in our diet and identify a range of foods which are high in fibre. They will investigate how a range of ingredients are sourced and produced, including cheese and a variety of fruit and vegetables. They will also study seasonality and identify a range of seasonal foods and carry out a sensory analysis of selected produce. Throughout the year students will evaluate and peer-assess their practical work. Pupils will be assessed at the end of the rotation on their skills in preparation and planning, making, designing and evaluating.

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Year 7

Year 7 pupils will focus on Cooking and Nutrition for half a year and then rotate to Design and Technology for the other half of the year.

In Year 7 pupils will learn how to store foods safely and hygienically. They will learn about the importance of protein in our diet and about the main nutrients provided by the Eatwell Plate food groups. They will learn the 8 tips for healthy eating, the 5 A Day message and also about the importance of portion size. Pupils will continue to develop their practical skills and cook a range of savoury and sweet dishes and learn how to adapt recipes appropriately. They will investigate and demonstrate a range of factors which can affect food choice. Pupils will evaluate their work and carry out peer assessments regularly throughout the term. Pupils will be assessed at the end of the rotation on their skills in preparation and planning, making, designing and evaluating.

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Year 8

In Year 8 pupils will study Cooking and Nutrition for half a year and then rotate to Design and Technology for the other half of the year.

Students in Year 8 will be encouraged to work more independently, following their own recipe and adapting it appropriately. They will cook a variety of dishes and learn how to handle and work with raw meat and fish and use a range of herbs and spices to enhance the flavour of a dish. They will study locally grown and Fairtrade food and its benefits for consumers. Pupils will also study the main macro and micro nutrients, their sources and functions. Students will learn about the different functions of ingredients and study a small unit on pastry making. Towards the end of the rotation pupils will write an evaluation on a selected dish. They will continually evaluate and peer-assess their practical work throughout the rotation. Pupils will be assessed at the end of the rotation on their skills in preparation and planning, making, designing and evaluating.

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