Learning objectives
- To prepare a meal using a recipe.
- To understand where their food comes from.
- To write up a recipe.
*NB. Pupils will focus on a different learning objective in their rotation teams, across Lessons 2, 3 and 4.
National curriculum
Cooking and nutrition
Pupils should be taught to:
- 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.
Make
- Select from and use a wider range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing], accurately.
- Select from and use a wider range of materials and components, including construction materials, textiles and ingredients, according to their functional properties and aesthetic qualities.
Evaluate
- Evaluate their ideas and products against their own design criteria and consider the views of others to improve their work.
Differentiation
Learners needing support: May need supervision when using sharp utensils to prepare food and using hot pans and ovens. May learn best if working in pairs to draft the storyboard for the ‘’Farm to Fork’ activities. May need to be kept motivated to complete their recipe page for the class cookbook.
Learners working at a stretch: Will understand why certain flavour combinations work. Will be able to concisely present the ‘Farm to Fork’ activity through pictures and captions. Will know what additional tips to add to their recipe and use language similar to those found in cookbooks.
