Typical Sessions

1st Session

The first session will cover the following:

• Who we are.
• The role of the chef and his responsibilities.
• The importance of hygiene and safety.
• Why we need food.
• Where food comes from.
• An introduction to the five senses and the four principal tastes.
• A diagram of the tongue indicating bitter, sour, salt and sweet taste buds.
• Ideas for identifying these taste areas using different coloured jellies.

2nd Session

The second session will involve the children identifying fresh ingredients and using them to make a simple healthy dish in class. This session generally covers:

• A reminder of what was taught in the first session to refresh their memories on the five senses, the four tastes and the anatomy of taste, e.g. where you taste what on the tongue.
• A discussion of the ingredients the chef has brought, e.g. origins, shapes, smells and tastes as well as the kind of dishes it would be possible to make with the ingredients.
• Cooking and tasting of the dish.
• Examples of these dishes could be:
  • Fresh tomato and basil soup Vs. tinned tomato soup.
  • Pizza with 6 fresh herbs previously identified by the children.
  • Open apple tarts made with different varieties of British apples previously identified by the class.

3rd Session

A return visit to the chef’s establishment is suggested. It is recommended that the practical content of this session is decided upon between the chef and the teacher prior to the day.

The typical visit to a chef’s establishment could include:

• A tour of the kitchens.
• A further introduction to fresh, seasonal ingredients with a display of fresh meat, fish, vegetables and herbs.
• Practical uses of these ingredients within a simple cookery lesson. If it is possible the children may also be able to prepare something to eat as part of their lunch or to take home to their parents.