Page 56

GASTRO EDUCATION

WORKING UP A

head of steam

Ordinarily, eating in the classroom is a definitive no-no, but as part of its original STEAM programme, The Skinners’ School in Tunbridge Wells has built gastronomic insight into the curriculum. Here’s how the institution enhances its overall academia through food and drink

A

t The Skinners’ School in Tunbridge Wells, students are actively encouraged to explore the fascinating world of food and drink through a variety of projects, classes and topics. Since September 2012, food technology has been embedded in its innovative STEAM programme (Science, Technology, Engineering, Art and Mathematics), which begins at Key Stage 3 to develop creativity. Using mathematical and scientific knowledge as a basis, this curriculum builds, with Year 7 focusing on skill development, and Year 8 on design thinking, while Year 9 is given the chance to create original products. D&T and ICT are key elements of the course, and pupils are able to grow their abilities in one area, while drawing on their talents from another. Overseeing the food tech side of things is Rebekah Spencer, who works

extracurricular activities, read on to explore the various ways in which gourmet greatness can be achieved…

closely with the schoolboys to hone their culinary practices and understanding. Whether she’s teaching in the classroom, or embarking on an enlightening outing to a local talk, seminar or demonstration, there are no limits to the possibilities that await aspiring chefs and budding cooks. We catch up with Rebekah to find out more about how the school facilitates food in lessons, and hear about why this emphasis is a crucial part of any young person’s overall scholastic experience. From academic accreditations to

So, Rebekah, how do you address food and drink in your curriculum? We cover food as part of our STEAM programme, beginning with a two-term unit of study in Year 8, covering kitchen safety and hygiene, knife skills, food groups and nutrition, healthy eating, Middle Eastern foods, food preservation and sustainability, and a pizza project, which explores the science of bread making and creative food product design. Talk us through some of the most popular topics, and to what extent you encourage activities further outside the classroom The boys particularly enjoy pastry making and the healthy pizza project,

56 | WINTER’16 W&H_Iss15_Winter16_FoodEducation.indd 56

10/10/2016 16:12

Gastro Magazine Winter 2016  
Gastro Magazine Winter 2016