COOKERY classes will return to secondary schools as part of “healthy eating” proposals set out yesterday by Ruth Kelly, the Education Secretary.

Boys and girls aged 11 to 14 will learn how to prepare vegetables and cook basic dishes under revisions to the national curriculum. The restoration of domestic science was recommended by the Government’s School Meals Advisory Panel, which accepted that schools concentrated too much on teaching food theory rather than on kitchen skills.

Ms Kelly supported the panel’s report that all children should be taught food preparation and practical cooking skills in the context of healthy eating. Parents might also be told what food is permitted in packed lunches, which are a must at thousands of primary schools without kitchen facilities. Pupils may also be barred from leaving school grounds at lunchtimes to stop them buying fast food.

The proposals, subject to consultation, come after Ms Kelly’s announcement to the Labour Party conference last week that junk food would be banned from canteens and school vending machines.

Practical cookery is not in the curriculum, which requires pupils only to study food technology in design and technology classes. A curriculum review would now emphasise cooking skills.

The Department for Education and Skills said: “Alongside giving children better meals, we want to ensure that they learn about diet, nutrition, food safety and hygiene, practical food preparation and cooking. Preparing and cooking food is a key skill that will benefit them as they move into adulthood and independence.”

The panel has also identified a £266 million funding gap in the Government’s programme for improving school dinners. The Government promised £220 million, but tough new standards for school canteens, recommended by the panel and approved by Ms Kelly will cost £486 million to implement.

Schools will have to observe food standards in September that require children to have at least two portions of fruit and vegetables a day for lunch, as well as easy access to fresh drinking water. Menus must include oily fish regularly, and no more than two deep-fried products a week.

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