Our Year 10 GCSE Food and Nutrition cohort cooked Indian cuisine from scratch, after jointing a whole chicken.

The 14-15 year-olds were challenged to de-bone the bird into different cuts of meat, which tested their complex cutting skills.

After, the class researched, sourced and created a delicious curry, complete with rice and Naan bread, from their freshly prepared chicken pieces.

Practical lessons like these demonstrate advanced culinary techniques and knowledge of nutrition, food traditions and kitchen safety.  Students are equipped with the confidence and knowledge to access higher marks in coursework submissions.

Meanwhile, working in pairs, the younger GCSE class also de-boned a chicken and made some very impressive Chicken Kievs, which one parent reported was the best she had ever tasted!

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