News & Letters

Key Stage 4


Culinary Skills

Spark curiosity, honour heritage, and cook up meaningful moments that nourish skills, stories, and self-belief. ~ M. Birkett

Qualification

City & Guilds Level 1/ Award Certificate Culinary Skills (7138)

About Culinary Skills at New Heights - Key Stage 4

To provide all learners with a foundational understanding of culinary skills, fostering a passion for food and equipping them with the essential techniques needed for success in the culinary industry. We aim to deliver engaging and practical training that builds confidence and prepares students for further culinary studies or entry-level employment.

The curriculum will be delivered in a supportive and encouraging environment, catering to diverse learning styles and promoting creativity and teamwork.

Curriculum Aims

Our approach to culinary education is hands-on, inclusive, and rooted in real-world relevance. We believe that every student should leave the kitchen not just with a recipe, but with confidence, practical know-how, and pride in what they’ve created. Lessons are designed to be accessible, engaging, and adaptable — meeting learners where they are and helping them grow from there.

Creativity is encouraged, teamwork is essential, and food safety is a non-negotiable. Above all, we want students to enjoy learning, feel capable in the kitchen, and see the value of these skills in everyday life and future work.

Curriculum Aims

The aims and objectives for the City & Guilds Level 1 Culinary Skills qualification are to enable students to:

  • Develop fundamental culinary skills and techniques, including knife skills, food preparation, and basic cooking methods.
  • Understand and apply food safety and hygiene practices to maintain a safe working environment.
  • Learn about different food groups, their nutritional value, and how to create balanced meals.
  • Gain experience in working within a kitchen environment, including teamwork and communication.
  • Develop an understanding of basic kitchen equipment and its proper usage.
  • Build confidence and creativity in food preparation and presentation.

Subject Content

Course 7138 City and Guilds Unit 609 Baking Grilling and Roasting.

Year 10

  • Ability to justify choice of scone from a selection.
  • Demonstrate that you have worked in a safe and hygienic manner.
  • Demonstrate that you have chosen the appropriate equipment and can use it safely and hygienically.
  • Justify the preparation techniques you have used.

Year 11

  • Ability to justify choice of roasted poultry from a selection.
  • Demonstrate that you have worked in a safe and hygienic manner.
  • Demonstrate that you have chosen the appropriate equipment and can use it safely and hygienically.
  • Justify the presentation techniques you have used.
  • Ability to justify choice of kebab from a selection.
  • Demonstrate that you have worked in a safe and hygienic manner.
  • Justify the preparation techniques you have used.
Additional Knowledge taught across YR10/11
  • Food Safety and Hygiene: Including personal hygiene, food handling, storage, and cross-contamination prevention.
  • Knife Skills: Covering basic knife cuts, safe handling techniques, and knife maintenance.
  • Basic Cooking Methods: Such as boiling, poaching, frying, roasting, and grilling.
  • Food Preparation: Including vegetable preparation, stock making, and sauce preparation.
  • Nutrition and Healthy Eating: Exploring food groups, balanced diets, and dietary requirements.
  • Kitchen Equipment and Organization: Familiarising students with common kitchen equipment and efficient workflow.
  • Menu Planning and Costing (Basic): Introduction to creating simple menus and basic cost calculations.
  • Culinary Terminology: Understanding common culinary terms and definitions.

Food is flare

Curriculum Principles

Our approach to culinary education is hands-on, inclusive, and rooted in real-world relevance. We believe that every student should leave the kitchen not just with a recipe, but with confidence, practical know-how, and pride in what they’ve created. Lessons are designed to be accessible, engaging, and adaptable — meeting learners where they are and helping them grow from there.

Creativity is encouraged, teamwork is essential, and food safety is a non-negotiable. Above all, we want students to enjoy learning, feel capable in the kitchen, and see the value of these skills in everyday life and future work.

Assessment and Feedback

The City & Guilds Level 1 Culinary Skills qualification will be assessed through a combination of:

  • Practical Assessments: These will involve students demonstrating their culinary skills in real-world scenarios, such as preparing specific dishes or completing kitchen tasks. Assessments will focus on technique, food safety, and efficiency. Examples include preparing a simple three-course meal, demonstrating various knife cuts, or correctly using different cooking methods.
  • Short Assessment Tests: These will assess students’ knowledge and understanding of key concepts related to food safety, hygiene, nutrition, and culinary theory. These tests may include multiple-choice questions, short answer questions, or practical demonstrations of knowledge (e.g., identifying different types of produce).

Links to Everyday Life

Cooking isn’t just about recipes — it’s about real life. From planning meals on a budget to understanding what fuels your body, Culinary Skills help students make smart choices every day. Whether they’re whipping up dinner, sharing food with others, or exploring flavours from different cultures, they are building confidence, independence, and a tasty toolkit for life beyond the classroom.

Food is life

Future Careers

Culinary Skills can lead to a wide range of exciting and fast-paced careers in the food industry. Students develop practical cooking techniques, kitchen safety, and presentation skills – all of which are essential in hospitality and catering roles. Possible career paths include:

  • Chef
  • Baker or Pastry Chef
  • Kitchen Assistant
  • Catering Assistant
  • Restaurant Manager
  • Food Stylist
  • Butcher or Fishmonger
  • Barista
  • Food Product Developer
  • Street Food Vendor
  • Hospitality or Events Coordinator
  • Nutritionist (with further study)
  • Food Safety Officer

DoE

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