British English CC

Making a mini deli salad

Cooking and nutrition

Making leek and potato soup

Making yakisoba noodles

This unit introduces pupils to working in a different environment, learning new skills and procedures, and using a range of equipment. The focus is on establishing hygiene and safety procedures, and the food skills measuring, peeling, cutting and using the hob. Sensory work is undertaken.

Independent and confident cooking

Physical activity and equipment requiring safe use

Use of ingredients which may contain allergens.

Risk assessment required - may contain allergens

Use of equipment that may require supervision for safety, e.g. scissors in KS1, needles, paint, knives, cooking.

True or false? Food lessons are just cooking.

Which of these can shape our food culture?

the food is held securely on the chopping board

Why is the bridge hold a safe way to cut?

Bread making

Working in a hygienic way helps to prevent {{}} from spreading that could cause food poisoning.

Working {{}} helps to prevent accidents, such as using a knife and grater safely, or not running.


True or false? It is not important to wash hands or wear an apron before cooking.

What words could be used to help describe the sensory qualities of a dish?

Which part of the cooker is used to boil pasta?

What techniques are the bridge hold and claw grip? 

Making a mini deli salad

Lesson outcome

Content guidance