Hunter's Chicken and Mash

The pupils across Years 7–9 are building a strong foundation in food theory and practical cooking skills. Year 7 pupils focus on understanding chicken, such as its sources, cuts, cooking methods, and how flavour varies across different parts, while Year 8 pupils learn the science of sauces, including reduction and ingredient choices. By Year 9, learners explore food science more deeply, examining starch and its role in the texture of dishes such as mashed potatoes.

Across all year groups, practical lessons emphasise food safety and hygiene, knife skills, and essential preparation techniques, culminating in pupils successfully cooking dishes like hunter’s chicken by following instructions accurately.