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

This section provides information to help teach about different aspects of food spoilage, food preservation, food hygiene and safety.

This section provides information to help teach about diet and lifestyle factors.

A Powerpoint and a quiz on how food is grown.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet to record information on special breads.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet on number sequences.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet on coordinates.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheets that the children match the foods that share the same ingredients.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet to aid children in describing the features of recipes.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes worksheet for bread tasting.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls.

In this story the Food investigators learn about breads from different countries and make their own different shaped bread rolls. Includes recipe for cornbread.

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 session revisits the rubbing in technique, to consolidate learning, and extends to forming and shaping the rubbed-in dough. This additional dimension is a progression from Session 6, as students will need to carefully control the amount of liquid added to the mixture, to prevent it from becoming too dry or sticky, and shape the dough in a uniform manner. As with other sessions, it provides you with the opportunity to assess students’ practical capability. You could use the practical observation sheet to help.

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 is the final unit in this module, i.e. sessions 6 – 10. By this stage students should be confident in the cooking area, know the use of many different types of equipment and becoming more creative in their cooking. During this unit, students consolidate their understanding by cooking a main meal component. You may wish to observe students’ practical work using the practical observation sheet. The result of this observation, along with their previous practical work, goes towards their ‘licence to cook’.

This session allows students to build confidence in using the hob. Although the hob may have been used in Session 3, this session concentrates on its safe use. In addition, it consolidates knife skills through the preparation of a variety of different vegetables. As with other sessions, it also provides opportunities to assess students’ practical capability. You could use the practical observation sheet to help. During this session, students will make either a vegetable chowder or minestrone soup.