Year 7 learners have continued to grow in confidence in the kitchen, developing essential practical skills such as accurate measuring, safe cooker use, and effective temperature control. They have also strengthened key employability skills, teamwork, organisation, and responsibility. Students work collaboratively to clean down, manage equipment, and run safe, efficient practical sessions.

Year 11 have taken these foundations to a more advanced level, immersing themselves in complex cooking techniques and recipe trials. From pasta-making, choux pastry, and piping to blind baking, deep-fat frying, and delicate panna cottas, the kitchen has been a hive of activity, independence, and enthusiasm. Learners have explored how to design dishes for specific customers, considered nutrition and balance when planning menus, and discussed how cooking methods influence nutritional value. Practical lessons have been fast-paced and ambitious, with students supporting one another and pushing their creativity to a professional standard as they work towards their final dish decisions.

We have also built powerful connections with the wider food industry this academic year. Although not with the current groups, we have welcomed the Royal Navy to deliver high-energy demonstrations and workshops that showcased culinary careers at sea. Students also benefitted from working with local harbour commissioner, ex-fishmonger, and business owner Angela Harrison, who brought expert insight into sustainable seafood, local produce, and careers within the fishing industry. During Challenge Week, learners took part in a hands-on workshop with Chef Ben Palmer, whose professional skill and creativity inspired students to raise their own standards and broaden their understanding of modern cooking.

Student voice has been incredibly positive, with learners commenting:

• “I love trying real chef techniques—it makes me feel like I’m preparing for the industry.”
• “We get to experiment and actually understand why food works the way it does.”
• “Year 11 is challenging but exciting. Every week feels like we’re learning something new and useful.”

These reflections show that students not only enjoy the curriculum but genuinely value its real-life relevance, independence, and industry-connected experiences.