Food & Nutrition
Education
During food and nutrition lessons at Trinity School your child will be learning about healthy eating, cooking and where food comes from. We would like to share some key messages with you regarding their practical lessons.
Food Ingredients
Throughout the year students will make a number of recipes/dishes. They are responsible for bringing their own ingredients.
It is essential that we ensure that the food students make is as safe to eat as possible. An important aspect of food safety is temperature control and therefore it will be necessary that high risk ingredients (such as meat, fish and dairy products plus opened bottles, jars or tubes) are placed in the fridge in their food room at the start of the school day. High risk ingredients not placed in the fridge will not be used.
Low risk ingredients (such as flour, sugar, dried fruit, canned food, fresh fruit, fresh vegetables and eggs) can be stored in the food room until needed but do not need to be put in the fridge as this limits the chilled space available for high risk foods. Any finished dishes will be stored in the fridge, or in the food room, and should be collected at the end of the school day.
Please note that students will not be allowed to take dishes away to eat for lunch. Any dishes, spare ingredients or containers not collected after two days will be recycled or disposed. To avoid this please label all containers with student name, form, class teacher and lesson (eg Wednesday P2).
Year 7
Year 8
Year 9
Year 10
Year 11
Personal Hygiene
High standards of personal hygiene are vital therefore students must not wear jewellery, watches or nail varnish, they must tie their hair back and must wear a clean apron. Cloths such as dishcloths and tea towels are provided in lessons along with aprons however if students would like to bring their own they can. For used cloths and aprons an extra carrier bag is needed to place damp used cloths in for taking home and washing.
Students are actively discouraged from eating during a practical lesson unless it is to taste dishes made. Safe taste testing procedures must then be followed
Allergens
Food lessons will involve students handling and sometimes tasting a number of ingredients.
It is essential that we are aware of any allergies or intolerances they may have. Therefore, please ensure that school is informed of food allergies and intolerances through the usual data collection information and that school is notified of any changes.
Separate storage will be provided for ingredients of students with allergies where cross contamination poses a risk to health.
Trinity School allergen policy is available on the school website
Recipes
Recipes will be shared with students the week before a practical lesson so they can organise their ingredients. A bank of Y7, Y8 and Y9 recipes are available on the school website. This is not an exclusive list and may vary from time to time. The recipes give cooking times and temperatures for dishes which can be checked for safe reheating of any products
The recipes provided by school can be adapted to suit the needs of students and families, or a suitable alternative can be made if it follows the theme and skills of the topic. This should be discussed with the class teacher prior to the lesson.
Student will be made aware of the necessary equipment they need to bring for specific recipes e.g. cake tins, flan dishes etc. All containers and tubs need to be labelled so they can be easily identified
Lack of Ingredients
A note from home to explain the lack of ingredients for a lesson will need to be given to the teacher.
A persistent failure to bring ingredients without a note will be followed up through the behaviour system and will result in consequences such as a holdback detention.
Pupil Premium
Financial support is available for the purchase of ingredients, please contact Miss Roche by email lro@trinity.cumbria.sch.uk to discuss this.
We appreciate your assistance with the above and look forward to equipping students with the knowledge and practical skills to make good food choices and be able to cook healthy balanced meals.
