Amberley O.S.H.C.

Children are our future, We are dedicated to their success!

3.15 Cooking with Children

The Service acknowledges the value of offering experiences that develop children’s life skills as part of the program including food preparation and cooking experiences.  The service also recognises that children’s competence and skill level with food preparation and cooking activities will vary therefore effective risk assessment and management procedures are implemented to ensure children’s safety.

Relevant Laws and other Provisions

The laws and other provisions affecting this policy include:

  • Education and Care Services National Law Act, 2010 and Regulations 2011
  • NQS Area: 1.1.2, 1.1.3, 1.1.5; 1.2.2; 2.1.1, 2.1.3; 2.2.1; 2.3.1, 2.3.2; 3.1.1, 3.1.3; 3.2.2; 4.1.1, 4.2.1; 1; 5.2.1; 6.1.2; 6.2.1; 7.3.5.
  • Policies: 2.1 – Respect for Children, 2.3 – Educator Ratios, 2.9 – Inclusion and Anti-bias, 2.11 – Including Children with Special/Additional Needs, 3.1 – Educational Program Planning, 3.3 – Educators Practice, 4.3 – Hygiene, 5.1 – Food Handling and Storage, 5.2 – Food and Nutrition, 5.5 – Cleaning and Sanitising, 5.6 – Menu Development, 6.1 – Space and Facilities, 6.2 – Provision of Resources and Equipment, 9.3 – Communication with Families, 9.6 – Parent and Community Participation.


Cooking experiences will be regularly provided as part of the service program to enhance children’s life skills and provide an opportunity to promote healthy eating.

The service may require families to give written permission prior to their child participating in cooking activities that include cutting with knives and/or using hot cooking utensils and equipment.

When planning cooking experiences for the program, educators will ensure healthy food options are considered as first preference with occasional foods being kept to a minimum.

Cooking experiences shall have a completed risk assessment conducted prior to implementing the experience.  Such an assessment should consider as a minimum:

  • The risk benefit analysis;
  • Ages of the children participating;
  • Number of children participating;
  • Ingredients and allergies;
  • Cooking utensils available;
  • Exposure to extreme heat;
  • Hygiene; and
  • Food preparation practices.
Reviewed 9 February 2015

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