Learning objective
- To understand the advantages of eating seasonal foods grown in the UK.
National curriculum
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.
Differentiation
Pupils needing extra support: Will need support following the crumble recipe and/or when researching recipes to understand the criteria. Consider planning the practical activities as part of a supervised rota, so each pupil takes turns contributing to the creation of the recipe and gets to practise their cookery skills while assisted by a staff member.
Pupils working at greater depth: If researching recipes, they should also be encouraged to check quantities and work out if the ingredients used are in season. Can be given greater independence with some practical activities, although still supervised at high-risk points (refer to your school policies and risk assessments). Encourage these pupils to be more accurate when slicing their fruits to be of a similar size.
