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KS3 cooking and nutrition curriculum

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Cooking and nutrition
Year 9

Food culture and custom

3 lessons

Threads

  • Consumer awareness
  • Food culture
  • Food hygiene and safety
  • Food origins and provenance
  • Food preparation and cooking
  • Healthy eating and nutrition

Description

This unit concludes pupils' food learning journey in Key Stage 3. Pupils reflect on food culture, looking at how food is deeply rooted in identity, heritage, tradition, custom and celebration. Two dishes are prepared, highlighting different cooking styles and histories, and traceability is explored.

Throughout history, the food that has been eaten has been defined by a number of factors, such as location, food availability, cultural heritage, custom and tradition. Examining food culture enables us to have greater awareness of diversity, and appreciate its role and place in society. This progresses work from Year 8 around international cuisine and cultural factors affecting food choice. In the future, pupils will continue to recognise the importance and significance of food in their lives, not just for health, but for greater human connection and joy.

  1. Our dynamic food culture
  2. Making Scotch eggs, with a dipping sauce
  3. Making Jerk veg and black bean curry, with rice & peas

  • Pupils can describe a wide range of cuisines, ingredients, cooking techniques and equipment used around the world.
  • Pupils can examine the range of factors affecting food choice, including preference, religion, health, location, culture and money.
  • Pupils can appraise how eating occasion and location, as well as who we eat with, can change our food choices.
  • Pupils can use food labels to locate the origins of a food and quality assurances.

Use this KS3 cooking and nutrition curriculum plan to teach practical food skills alongside nutritio...

12 units shown,

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