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KS1 & KS2 cooking and nutrition curriculum

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Cooking and nutrition
Year 5

Creative cooking

3 lessons

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

Description

This unit focuses on being creative with food, looking at how recipes can be adapted. Changing ingredients, forming different shapes and great presentation are covered. Food skills are further secured, with attention to health and safety.

Being able to adapt recipes for different needs, food availability, added interest and occasion, broadens recipe repertoire, food skills and techniques. This is possible through food understanding and handling, and cultural context learning. Building on from Food preparation and cooking, and Food hygiene and safety learning in Year 4, accurate measuring and key food skills are secured through practice. Greater precision and accuracy using a range of food skills is emphasised in Year 6, developing self-confidence and more independent working.

  1. Making a poke bowl
  2. Making fruit scone wedges
  3. Making Mexican pockets

  • Pupils will know that it is important to weigh and measure ingredients accurately.
  • Pupils will be able to use a range of food skills.
  • Pupils can portion food into equal sized pieces, so that cooking is uniform.
  • Pupils will know that some foods can be oven baked, not fried, to be healthier.
  • Pupils will know that oven gloves should be worn when placing food in and out of the oven.
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This KS1 and KS2 cooking and nutrition curriculum plan supports you in teaching pupils the foundatio...

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