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Cookify for schools

Cookify supplies aprons, chef hats, chef uniforms and cooking utensils to nurseries and schools – both primary and secondary.

Why choose Cookify as your school cooking supplier?

Quality

Our aprons are made from top quality durable poly cotton and 100% cotton. We have selected the best materials with  a good weight and feel. Our attention to detail on neck straps, waist ties and pockets mean that you can be assured that the children cooking in your school or nursery will be wearing aprons of professional quality, that will still look their best wash after wash.

Range

With Food and Nutrition being a key subject in the New Curriculum from Early Years, through KS1,2,3 to the Food and Nutrition GCSE children of all ages will be  given the opportunity to cook and bake at school. That’s why we offer our aprons in a full range of sizes from ages 3-5 years right up to teenagers and young adults.

We can supply a huge range of designs, colours and materials too. Our wipe clean PVC aprons are a practical and popular choice for schools. With aprons and cooking hats available in a variety of checks, butchers stripes or character designs we can offer something that’s just right for your school.

Looking for children’s cooking utensils? No problem we can source top quality cooking and baking products from our extensive range of suppliers to add to your order.

Bespoke Service

At Cookify our own brand cooking aprons, hats and chef uniforms are manufactured to order here in the UK. This means that we can offer a bespoke service and fulfil your order with a fast turnaround. In addition, to help you manage your school budget 30 day invoice is available for UK Local Authority orders. We have also supplied schools overseas in Europe and further afield in the US and Qatar.

Value

Our premium quality aprons and cooking products are very competitively priced. Please get in touch with your requirements and get your school or nursery cooking with Cookify!

 

 

Cooking in schools.

Cookify Guide Cooking in Schools with the New Curriculum & Schools Food Plan 2015

 

What is the Schools Food Plan?

Basically the School Food Plan is an agreed plan bringing together diverse organisations to support headteachers to improve the food in their schools, supported by the government through the Secretary of State for Education.

It includes the initiative to fund universal free school meals for all children up to the age of 7 years and funding for the set up of school breakfast clubs. It focuses on how headteachers can help their schools to provide wholesome and tasty ‘school dinners’ to encourage families to make use of this provision instead of providing packed lunches.

But there is also a bigger change.  A recognition of the importance of equipping today’s children with the skills they need to feed themselves and as a lifeskill to pass on when they have families of their own.

School cooking lessons are now to be part of the National Curriculum from up to the age of 14. The new curriculum will focus on the cooking of nutritious food, explore food provenance so children will gain a greater understanding of where food comes from and develop a passion for the creativity of cooking.

So how will cooking and nutrition be taught in the New Curriculum?

Below are extracts taken from the Design and Technology Programmes of study for the National Curriculum 2015. As you will see there is a real emphasis on the understanding of food and nutrition, and what makes a healthy diet as well as nurturing and developing a love of cooking in children from a young age.

For older children topics such as seasonality of ingredients are introduced. Students are taught how to use a variety of kitchen utensils and cooking equipment safely and effectively.

Cooking and nutrition

As part of their work with food, pupils should be taught how to cook and apply the principles of nutrition and healthy eating.  Instilling a love of cooking in pupils will also open a door to one of the great expressions of human creativity. Learning how to cook is a crucial life skill that enables pupils to feed themselves and others affordably and well, now and in later life.

Pupils should be taught to:

Key stage 1

  • use the basic principles of a healthy and varied diet to prepare dishes
  • understand where food comes from.

Key stage 2

  • understand and apply the principles of a healthy and varied diet
  • prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques
  • understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.

Pupils should be taught to:

Key stage 3

  • understand and apply the principles of nutrition and health
  • cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet
  • become competent in a range of cooking techniques [for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes]
  • understand the source, seasonality and characteristics of a broad range of ingredients©

 

What is the Food and Nutrition GCSE?

From September 2016 a new GCSE in cooking and nutrition will be taught in schools. With an emphasis on giving students in depth knowledge of food science and nutrition and the opportunity to apply this knowledge in practical cooking skills.

The proposed content for the new GCSE in cooking and nutrition has been developed with input from experts including the authors of the School Food Plan. It builds on the best of the 3 main current food-related GCSEs (design and technology: food technology; home economics; and hospitality and catering) but will also include new content on the scientific knowledge underlying cooking and food preparation.

Henry Dimbleby, co-founder of Leon and the School Food Plan, said:

“This qualification is another big step forward for food education in this country following the introduction of cooking as compulsory in the curriculum this term for all children up to the age of 14. I particularly like the new emphasis on understanding and enjoying British and international cuisines and encouraging students to develop their own recipes.”

It is hoped that this new Food and Nutrition GCSE qualification will be demanding and prepare students  for further study, such as a high-quality food-related tech level, or apprenticeships in the  food and catering industries.

Contains public sector information licensed under the Open Government Licence v3.0