Learning objective
- To adapt a traditional recipe
National curriculum
Pupils should be taught to:
Cooking and nutrition
- Understand and apply the principles of a healthy and varied diet
Design
- Use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, aimed at particular individuals or groups
- Generate, develop, model and communicate their ideas through discussion, annotated sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and computer-aided design
Make
- Select from and use a wider range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing], accurately
Evaluate
- Evaluate their ideas and products against their own design criteria and consider the views of others to improve their work
Technical knowledge
- Apply their understanding of computing to program, monitor and control their products.
Differentiation
Learners needing support: Might need help to interpret the nutritional values of the recipes and support from their peers, or teacher/TA to amend the basic bolognese – knowing where to add any additional ingredients.
Learners working at a stretch: Should articulate the reasons for their opinions as to the healthiness of the recipes. They could create a brand and product name for their sauce, justifying why it reflects the values of the product.
