This is archived.
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:
- 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
Pupils should be taught to:
- 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
Pupils should be taught to:
- Evaluate their ideas and products against their own design criteria and consider the views of others to improve their work.
Differentiation
Pupils needing extra support: May need supervision when using sharp utensils to prepare food and using hot pans and ovens. May benefit from working in pairs to draft the storyboard for the ‘Farm to Fork’ activities.
Pupils working at greater depth: Should explain 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 that found in cookbooks.
