Cooking and Nutrition: Food Origins Unit of Work

A unit of work (6 lessons) to teach students about food origins and provenance - (where food comes from).

Includes:
-Provenance of bread, pasta, cereals, oats and rice
-Farming methods
-Food provenance (all foods)
-Impact of food production on the environment

Additional information:
-Suitable for food technology, food science, cooking and nutrition, catering and hospitality courses
-SEN/AEN friendly slides
-Written/theory activities
-Suitable for key stage 3 or as an accompaniment to a GCSE Food and Nutrition course or similar specifications/subjects such as catering and hospitality
-Suitable for teaching theory to support practical lessons
-Suitable for cover setting