This month's inspiring school is Collaton St Mary Primary School who have been busy making Knickerbocker Glories in class as an exercise in learning about colour, texture, flavour, food presentation and the history of famous dishes

Head Chef Nick Coombes, from Torbay's Toorak Hotel, used fruit donated by local supplier Frank Mann to teach children in Year 5 and 6 at Collaton Mary Primary School how to make Knickerbocker Glories.  It proved to be a very engaging way to learn about balance and choice.  The children talked about colour, texture, flavour and food presentation and learned about the history of the dish.

Other pupils have been taking part in a bread-making master class where they have discussed fermentation and yeast, elasticity and gluten and the proving process.  The pupils have been using their new skills to make plaited loaves for their discussions.  The two groups have also been collaborating to create booklets about their activities, which include recipes and ideas for discussions with parents on healthy choices and balances.

Meanwhile, Year 4 have been journalists for the day - reporting on these activities and on the launch of the school's healthy tuck shop, which the children are running with the help of the Catering Manager.  Their articles have been printed in the children's school newspaper, the 'Collaton Express'.  The Catering Manager is producing special Best of British menus with dishes including Shepherd's Pie, Toad in the Hole and Roast Beef with Yorkshire Pudding.

The school's breakfast and after-school clubs have been researching local produce and have made a collage of British and regional food.  They have also held a 'very British afternoon tea' offering cucumber sandwiches, Devon scones and homemade tea bread.  All these activities are linked to PSHE, Geography, Science, Food Technology, Art and Design and English.

For more ideas on how to incorporate cookery into the curriculum have a look at page 13 of Putting the Ooo! back into food - [click here].