Cooking around the world
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Threads
Why this why now
Through an international context, pupils' food skills progress via accurate food portioning (cutting and measuring), to achieve even cooking. Food skills are reinforced from cooking experiences in Year 2, with additional skills being introduced. The use of heat expands dish repertoire, allowing for more complex recipes to be made. The threads of Food preparation and cooking, and Food hygiene and safety, are further developed and refined in Year 3.
Prior knowledge requirements
- Pupils can use the 'Bridge hold' and 'Claw grip', with help.
- Pupils can handle food safely and hygienically.
- Pupils can grate, form and slice.
- Pupils can talk about changing ingredients in a recipe.
- Pupils can get ready to cook.
Threads
Why this why now
Through an international context, pupils' food skills progress via accurate food portioning (cutting and measuring), to achieve even cooking. Food skills are reinforced from cooking experiences in Year 2, with additional skills being introduced. The use of heat expands dish repertoire, allowing for more complex recipes to be made. The threads of Food preparation and cooking, and Food hygiene and safety, are further developed and refined in Year 3.
Prior knowledge requirements
- Pupils can use the 'Bridge hold' and 'Claw grip', with help.
- Pupils can handle food safely and hygienically.
- Pupils can grate, form and slice.
- Pupils can talk about changing ingredients in a recipe.
- Pupils can get ready to cook.
Cooking around the world
This unit develops pupils' food skills through the context of food from around the world. Pupils learn about the structure of a recipe, how to portion foods evenly and, with supervision, use heat in cooking.
slide decks, worksheet PDFs, quizzes and lesson overviews. You can select individual lessons from the Cooking around the world unit and download the resources you need, or download the entire unit now. See every unit listed in our primary cooking and nutrition curriculum and discover more of our teaching resources for primary cooking and nutrition programmes.