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KS3 cooking and nutrition curriculum

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Cooking and nutrition
Year 8

Local food to worldwide cuisine

3 lessons

Threads

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

Description

This unit focuses on the wide range of cuisines, ingredients, cooking techniques and equipment that are used around the world. Pupils explore food imports, food produced in the UK, and food waste. They cook two dishes to highlight cuisine differences, undertaking different types of evaluation.

Cuisines are a set of cooking traditions and techniques, associated with a specific culture, region and ingredients. This recognition provides insight into cooking and recipe choice, fulfilling consumer tastes for more international cuisines, while honouring traditional UK dishes. This work builds on previous learning in Year 7 around the threads of Food culture, Consumer awareness, and Food origins and provenance. During Year 9, pupils further reflect on food culture, and how food forms part of our identity, heritage, tradition, custom and celebration.

  1. Eat local to taste the world
  2. Making mini Victoria sponges
  3. Making a Thai curry

  • Pupils can identify and explain the different factors that affect food choice.
  • Pupils can list a range of factors that affect food choice.
  • Pupils know that communities have different needs, based on age, nutritional need, preferences, culture, faith and belief.
  • Pupils can describe a range of different ingredients used to flavour dishes from around the world.
  • Pupils can explain how food is part of different customs, traditions and celebrations.
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Use this KS3 cooking and nutrition curriculum plan to teach practical food skills alongside nutritio...

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