COLLECT AND KEEP
Every issue of COOK SCHOOL offers a collection of features which builds into a significant information resource and work of reference. All features and series of articles and recipes are designed to support a wide range of topics aimed at inspiring young people to cook, and to help primary and secondary teachers and all those concerned with the health of young people plan a ‘learning-through- making’ food curriculum.
MASTERCLASS
offering a step-by-step approach to creating a high-quality dish. This article usually relates to the COOK SCHOOL ALPHABET and part of its purpose is to encourage teachers and others to develop and improve their own skills, as well as to pass on best practice to young people;
MANY CULTURES, MANY FOODS
highlighting and celebrating the range and diversity of food and culture in Britain today. These articles link the making of food with festivals and special occasions, and with the cultural influences of geography, history and religion. This feature provides ideal material for related aspects of cross-curricular and cross-cultural work with food at its core;
REGULAR FEATURES
In each issue, include:
SEASONAL FLAVOURS
encouraging the recognition, value and use of seasonal ingredients in cooking;
HEALTHY, WEALTHY AND WISE
looking at general strategies for improving diet and nutrition, and emphasizing a practical approach to learning about the relationship between food, health and lifestyle. Again, recipes support the making of nutritious and economical food;
ACROSS THE NATION
reporting on Focus on Food’s ongoing, current and recent work in food education across the country. We record and snapshot exciting events such as Focus on Food Week, and new ventures such as the ‘Grow It, Cook It!’ scheme. This feature testifies rewardingly to the hugely popular and beneficial impact that the Campaign’s work is having nationwide upon children, parents, teachers and carers in regard to a healthy diet, exercise and cooking expertise;
THE COOK SCHOOL ALPHABET
providing in-depth coverage of an important ingredient or food, and covering its qualities, its history
and culture and its production and nutritional profile (both these features are supported by recipes which encourage the creation of simple dishes using these ingredients);
THE BUSINESS OF FOOD
presenting aspects of the food and catering industry, including the growing, manufacture, marketing and cooking of food, usually in the form of a case study. The purpose of these articles is to provide information and an insight into a wide range of food businesses and, for older pupils, to highlight career prospects in the food and hospitality industries. For younger children, these articles can be used when appropriate to introduce the world of work;
HOLLY AND POPPY/TOBY AND JAMEILLA SHOW YOU HOW TO
giving practical demonstration and illustration of essential food-preparation skills and techniques, advice on kitchen hygiene and safety, and tips on how to use kitchen equipment and utensils both easily and safely. This feature offers examples and support for teachers to use in food-education work and is presented in an appealing snapshot format for children to engage
with readily.
COOK SCHOOL magazine is sent FREE to all schools registered with the Focus
on Food Campaign. Extra copies and back issues can be ordered via the
Resources to Buy section of this website. Any individual or organization can
buy COOK SCHOOL for £12.50 per copy (including postage and packing).
CURRICULUM CONNECTIONS Wherever this icon is printed on the first
page of a feature in COOK SCHOOL teachers and educators will find
suggestions for lessons, themes or further background information and recipes
to help them develop work based on the articles in COOK SCHOOL. There are sections for primary teachers and for secondary teachers.