KS1 & KS2 cooking and nutrition curriculum

Unit sequence

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Cooking and nutrition
Year 2

Cooking without heat

3 lessons

Threads

  • Food hygiene and safety
  • Food origins and provenance
  • Food preparation and cooking
  • Sensory evaluation

Description

During this unit, pupils continue to acquire and develop their food skills. Pupils learn about the structure of a recipe and how to use the 'bridge hold' and 'claw grip'.

Developing food skills enables pupils to achieve greater accuracy and precision, helping their fine motor skills. Practical activity reinforces food safety and hygiene procedures and adherence. Food skills from Year 1, Let's start cooking, are revisited, and new skills and techniques are introduced. In Year 3, pupils prepare and cook more complex recipes and use the application of heat, as well as continue to improve their food skill repertoire.

  1. Making veggie dip and dippers
  2. Making a couscous salad
  3. Making simple sushi

  • Pupils will know how to get ready to cook.
  • Pupils will be able to use a range of food skills, such as peeling, mashing and mixing.
  • Pupils will be familiar with the format of a recipe.
  • Pupis will be able to name different pieces of equipment.
  • Pupils can use their senses to describe the look, smell, texture and taste of food.

This KS1 and KS2 cooking and nutrition curriculum plan supports you in teaching pupils the foundatio...

24 units shown,

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