Young Upton chefs head into the kitchen

Upton chefs at work

Young chefs at Upton Juniors in Broadstairs are firm believers in creating tasty and nutritious dishes.

As part of the Year 6 topic How To Mind Your Heart, the culinary creatives headed to the kitchen, donned aprons and set to work.

Throughout the project, children spent time researching seasonal fruit and vegetables, understanding about food miles which are the distance a  food item is transported during the journey from producer to consumer, and investigated the nutritional value of different foods

They also researched, planned, prepared and cooked a healthy Bolognese sauce, which they took home to share with their families.

An extra ingredient to their learning menu was a cooking masterclass led by specialist teachers at the Royal Harbour Academy kitchens in Ramsgate.

Becky Andrews, Head of Year 6, said: “The project has not only ignited an appreciation for the art of cooking, but has fostered a deep understanding of the principles of healthy eating.

“The insights gained from the masterclass at the Royal Harbour Academy has really empowered our children to explore and develop key skills, techniques and strategies that will enable them to make informed choices about their diet.”

It was just one of many highlights in their topic work that also included learning about the functionalities of the human heart, and a dramatic re-enactment to simulate the flow of blood around the circulatory system.

Meanwhile Year 3 children are exploring healthy and nutritious food as part of their How My Body Works topic with a task to create a healthy and tasty side dish to complement a main meal.

On the menu was coleslaw and pupils discussed what makes it such a healthy option and what they could serve it with to create a balanced meal, for example with a jacket potato with cheese.

To support their work in Design and Technology they learned how to safely and sensibly use knives, peelers and graters in the kitchen to create their coleslaw dish. This was followed up by the pupils composing a cross-curricular piece of writing, detailing the recipe and preparation method for their side dish.

Head of Year 3 Katie Vary explained: “Events like this are always so exciting and memorable for the children. They were thrilled to demonstrate their preparation knowledge using various utensils, create the perfect coleslaw dressing and taste the finished product.

“The activity supported our work on the human body, exploring healthy and balanced food options.”