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KS1 & KS2 cooking and nutrition curriculum

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Cooking and nutrition
Year 4

Seasonal food and ingredients

3 lessons

Threads

  • Consumer awareness
  • Food hygiene and safety
  • Food origins and provenance
  • Food preparation and cooking
  • Sustainability and climate change

Description

This unit explores the seasons in the UK and the seasonal fruit and vegetables available. Pupils examine the benefits of using local food and list ways to reduce food waste. Pupils create and make a salad using seasonal produce.

Eating more seasonal fruit and vegetables and locally produced food, as well as reducing food waste, helps to achieve a more healthy and sustainable diet. Having pragmatic advice and strategies enables us to make better decisions about the foods we use and consume. Focus on the Consumer awareness, Food origins and provenance, and Sustainability threads develop learning making informed food decisions. These threads progress further in Year 5, where food production and processing at different scales are examined.

  1. Seasonal fruit and vegetables
  2. Reducing food waste
  3. Making a seasonal salad

  • Pupils can name and sort foods that are grown, reared and caught.
  • Pupils can name and locate food which is from the UK.
  • Pupils can name and locate food which is from outside the UK.
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This KS1 and KS2 cooking and nutrition curriculum plan supports you in teaching pupils the foundatio...

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