Seasonality
Subject: Design, engineering and technology
Age range: 11-14
Resource type: Lesson (complete)
This is a 1 hour lesson based on students exploring seasonal foods.
Could be used as part of the NEW WJEC Hospitality and Catering course as well as any other food preparation and nutrition course.
**Learning Objective: **
To be able to define seasonal foods
To be able to explain the benefits of seasonal foods
To be able to produce a recipe for each season, that includes seasonal ingredients
Included:
Starter, mini plenary (based on the keyword) and Plenary
Automated Dates Embedded to PPT
3 Activities
Challenge Task
PDF Resources
Timers
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£2.50