C RUNNING A SCHOOL OF FOOD

8.0 OPERATIONS

At the Hackney School of Food, we have employed a Head Food Educator, Tom Walker, who is responsible for its dayto-day running, including the following:

• Delivering the term time cooking curriculum sessions and other lessons.

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• Managing the rota for Kitchen Assistants and Chef Volunteers.

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• Arranging bookings from schools, private hires, lessons.

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• Budget management.

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• Ordering ingredients for lessons and other supplies.

• Lesson and recipe

• development.

Tom being mind blowing

• Our cookery curriculum is divided by the Key Stage groups and covers a full range of basic cookery skills.

• Children carefully build on their cooking techniques from measuring, peeling and grating, through to chopping, slicing, dicing, preparing meat and finally cooking with fire.

• Underpinning these skills are the core ideas of a healthy and varied diet with each day focusing on different dishes or recipes that balance an Eatwell Plate.

• The field to fork approach underpins the vision of all our courses and training, using the gardens to teach children about where their food comes from.

Read on for Key Stage 1 course descriptions and learning objectives. For further curriculum information for other Key Stage groups, click here.

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