A poster about flour.

A worksheet to support learning about food in Victorian times.

Resources to support students in analysing diet case studies as part of the Fibre February activity pack.

A presentation on bread production.

A worksheet looking the nutritional composition of bread.

A quiz looking at the cereal harvest.

A game with question cards to support learning about food in space.

A worksheet to support learning about food in Victorian times.

A worksheet looking at designing a menu for when in space.

A lesson looking at making Mexican burritos.

A worksheet about creating a breakfast menu for one week.

A worksheet to generate different ideas of a sandwich.

Smart foods, sometimes known as modern/novel materials/foods, is a collective term for the study of new developments in materials.

Created for 7 - 11 year olds, this set of resources developed by ‘British Nutrition Foundation’, form part of a series of successful lessons exploring healthy eating for children. This section provides you with detailed teaching plans, worksheets and presentations and also includes links to all the downloadable resources to support teaching of ‘Food and farming: Key fact two - Food is processed on different levels to make it edible and safe’.

This Powerpoint provides an overview of the needs and requirements for nutrients in the diet.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet for making a poster to explain what to do when preparing to cook.

This section provides information to help teach about food processing.

This module of sessions aims to build on this confidence and independence, offering students the opportunity to learn new skills and techniques which lead to preparing and cooking a range of main meals. It also provides you with the opportunity to assess students’ practical capability for the end of this block of sessions. You could use the practical observation sheet to help.

This session is about making a savoury sauce and combining it with pasta to make a simple dish. Students start to prepare and cook items simultaneously, learning about timing and kitchen organisation. The session gets the students to use the hob and the grill, as well as other pieces of familiar equipment. If your students have not covered session 7 layered pasta salad, then this session will be more challenging. This session also provides you with the opportunity to assess student practical capability. You could use the practical observation sheet to help.

This session is about students using the grill safely, as well as handling and preparing a range of ingredients. This session allows all students to build their confidence in the cooking area, learning where equipment is stored and how to work safely. It also provides you with another opportunity to assess their practical capability, e.g. safe use of equipment. You could use the practical observation sheet to help. During this session, students will make either a croque-monsieur or pizza toast, something which they would enjoy making at home.