Leiths KS3 Curriculum

Kickstart a love of cookery in all students

Your students will travel the world trying different flavours, learning core skills and discover cookery as a way to enjoy healthy lives with friends and family. With multiple career pathways into the food industry maybe they will also discover a talent they didn’t know they had, setting them off on an exciting new trajectory!

KS3 Course

Mapped to the National Curriculum and core competencies for young people

Entry/Intermediate

A range of practical cooking skills equipping students in preparation for GCSE Food Preparation and Nutrition

Flexible Options

Can be delivered as a stand-alone activity or part of core lessons

£595

plus VAT

About This Course

A complete cookery curriculum for KS3. Whether you are looking for an immersive practical cookery day or a regular weekly food and nutrition lesson, Leiths KS3 Curriculum can fit flexibly into your own school timetable. Simply mix and match the recipes and resources you prefer or map them all across the whole school year.

Students will learn to cook delicious, nutritious meals as well as learn core skills which will enable them to go forward to further study ready for a wealth of potential careers in the food industry.

Example dishes include: Courgette and cheddar muffins; Rosemary and thyme shortcrust biscuits with whipped feta; Chicken souvlaki with tzatziki.

How it works

Each practical cookery session has a key practical skill focus, although multiple skills are encountered in every lesson. The step-by-step cookalong videos have been designed for students (and staff) to follow independently with ease and without any cookery knowledge or experience.

Each recipe makes at least two portions and has been designed to be eaten during the lesson at school or taken home to share with re-heating instructions where required.

A certificate template enables each pupil to receive a personalised Leiths certificate at the end of their cookery day or course.

Leiths Secondary KS3 scheme of work offers complete flexibility. It can be used in a variety of ways, from a stand-alone activity day to a core carousel curriculum and it has been mapped to the following three key documents:

1) Secondary National Curriculum

2) Core Competencies for children and young people aged 5-16 years: A framework of skills and knowledge around food, diet and physical activity

3) Food Teaching in Secondary Schools: framework of knowledge and skills

This course has been designed to equip students with all the practical cooking skills required for the GCSE Food Preparation and Nutrition curriculum.

Course Details

Course Structure

There are 36 lessons in the Scheme of Work comprising 18 classroom based theory lessons and 18 practical cookery lessons

Each session has been designed to fit into a 50 minute single lesson
Individual lessons can be merged together to fill a longer timetabled slot as required

Additional time should be allowed for the preparation of equipment and ingredients and final clean-down in the practical cooking sessions
All practical cookery sessions are suitable for individual or paired working

Timetabling

Leiths Secondary KS3 Cookery has been designed to be flexible. It can be delivered both on and off timetable (or a combination of both), and over as many terms as you require to suit your individual needs.

The whole curriculum comprises 36 sessions which can be delivered together as part of a weekly food and nutrition curriculum or independently as standalone activities or short courses.

Each session is built around an individual age-related core competency and includes three distinct activities:

18 x teacher led classroom lesson plans including a PowerPoint presentation and supporting Edible Science factsheets
18 x pupil activity sheets for a classroom or homework task
18 x linked practical cookery lessons including a recipe, cookalong video, scalable shopping list and set-up notes

Provision of Ingredients

We strongly recommend that the school provide all ingredients and suitable containers for food to be taken home

All ingredients should be prepared and weighed out in advance for the students.
Scalable order and shopping lists provided
The teacher should be supported by a technician or teaching assistant
All recipes are designed to serve two unless otherwise stated

Uniform and Equipment Requirements

The professional certification of this course requires consistency across all of our Leiths Partner Schools. For this reason, we advise pupils wear the Leiths blue apron for our Leiths Secondary KS3 Cookery course.

Certification

An end of course certificate template enables each pupil to receive a personalised Leiths certificate at the end of their cookery day or course.

Course Summary

Innovative digital resource package
Curriculum comprises 36 sessions
18 x teacher led classroom lesson plans
18 x pupil activity sheets
18 x linked practical cookery lessons
Fully tested recipes using everyday equipment
Step by step ‘cook-a-long’ videos for every recipe
Can be delivered by non-specialist teachers
Scalable shopping lists for easy ordering
Certification of completion
Teaching and Learning notes with supporting PowerPoints
Student worksheets
Cross-curricular, outdoor learning and key vocabulary signposts
‘Discuss and digest’ questions to promote learning

Resource Download

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This is an annual subscription that begins from the date of payment. If you make an online payment, your subscription will become active immediately. If you are paying via invoice, your subscription will start once the payment is received. To easily manage your subscription, please refer to the details in the confirmation email to create an account on the Leiths website.

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I’m delighted that Leiths has developed such a practical, workable range of courses that will help put cookery back on the curriculum, and most excitingly, has thought of solutions where facilities and budget are a barrier. Their new courses are fresh and appealing to a new generation of young cooks.

Prue LeithFounder, Former Owner

At Woodmansterne our aim is to prepare our children to be the best citizens that they can be; the best versions of themselves. So, we are really keen to celebrate skills that aren’t always recognised via a qualification as well as those that are. To that end, we are excited to be working with Leiths to deliver on our aims via cookery learning.

Samantha PalinHead Teacher, Woodmansterne School & Sixth Form

We’re delighted to see Leiths Academy launching an innovative new scheme to share their passion for food with more young people. We believe all kids should have access to a high-quality education about making food, for confidence building, health, wellbeing – these courses will go a long way towards that aim.

Naomi DuncanChief Executive, Chefs in Schools

My message to another headteacher is to be bold, you can bring into your school a fantastic team of professionals, it diversifies the skill set amongst your staff and most importantly increases the opportunities for pupils.

Adam JohnsonHeadteacher, Truro School

I have really loved the Leiths course over the last 5 terms, and I think that the skills that I have gained from it will be invaluable, the basic knowledge that I now have, such as jointing a chicken, will be so helpful for the future. I can now work out when to cook each element of a dish so that they are all ready at the same time.

GeorgieLevel 2 Student

Off the back of my experience from the Leiths course, I got a job at a catering agency as a server and kitchen porter at catered events; from weddings to concerts.

EiraLeiths Confident Cookery Student