Suggested HWB Experiences & Outcomes
- I can describe some of the kinds of work that people do and I am finding out about the wider world of work. HWB 1-20a
- I experience a sense of enjoyment and achievement when preparing simple healthy foods and drinks. HWB 1-30b
Suggested Learning Intentions
- To develop a range of practical food preparation and cooking skills.
- To recognise that preparing and cooking simple healthy foods and drinks can be a fun and enjoyable experience.
Suggested Success Criteria (I can...)
- Demonstrate a range of simple practical and problem-solving skills when preparing and cooking food. HWB 1-30b
- Demonstrate a positive attitude towards preparing, cooking and tasting different healthy food and drink. HWB 1-30b
- Discuss my own and others’ skills and abilities when preparing simple healthy foods. HWB 1-20a
Suggested Learning Experiences
The European Food Safety Authority has stated there is no evidence that food is a source of coronavirus (COVID-19) and it is very unlikely that it can be transmitted through the consumption of food. However, practical food activities including food sharing, tasting, preparation and cooking are probably going to be quite difficult to manage in a classroom setting during this initial period as children return to school. Fortunately there are still plenty of other relevant activities providing challenge and enjoyment for the children, including finding out about things they may have tried to cook at home.
- The following suggested learning experiences should be embedded throughout first level and beyond.
- Engage in a range of practical food preparation and cooking activities to develop fine motor skills when using cooking utensils.
- Practical skills development – measuring, pouring, mixing, kneading, shaping, spreading, cutting, sieving, juicing, mashing, grating, brushing, arranging, slicing, tearing, bridge and claw cutting techniques.
- Select and prepare ingredients to make a simple dish eg a bowl of soup.
- Engage in conversations regarding the choosing, purchasing, and preparation of a variety of food.
- Identify occasions when they could eat the foods they have prepared.
- Discuss how they feel after having produced good, healthy food with and for others.
- Encourage the children to drink water freely throughout the day.
- Set up a competition where everyone in the room has to drink a certain amount of water before break, after lunch and before going home.
- Create a set of experiments to design some delicious new flavours for their water bottles eg try adding a combination of squeeze of lemon, a drop of mint, or a handful of frozen cherries to the mix.
- Invite a local/professional chef eg, http://www.chefsatschool.org to be involved in teaching practical food skills and to talk about their job and the skills and qualities required to be successful in what they do.
- Organise an open day where parents can come and take part in practical food activities and sample food that has been prepared by the children. Children could take on the role of teacher.
- Enterprise – pupils could make food to be sold around the school and/or create a healthy recipe book for sale to parents. Take part in local and national food projects to raise awareness of issues related to sustainability, locally sourced produce etc.
- Create and tend to own vegetable/herb garden, to allow children to gain a sense of achievement in using ingredients they have grown themselves.
- Collaborative Learning – work in small groups to prepare a simple dish – each child could be allocated a different role/responsibility. Evaluate how successful they were at working as a ‘team.’
Suggested Cross-Curricular Links
- SCN 1-12b – Investigate how tastes can be altered during the cooking process eg, adding herbs/spices. Consider the benefits of adding herbs to flavour food rather than salt.
- MNU 1-01a / MNU 1-07a / MNU 1-10a / MNU 1-11a – estimate, share, time, measure, sort ingredients to follow simple recipes.
- TCH 1-04b – create a short film clip about how to prepare and follow a simple recipe/make a video recipe book.
- TCH 1-11a – problem-solving challenges eg, consider from a range of different ingredients, how they could be used.
- LIT 1-26a– write up the steps taken to prepare a simple dish/snack/meal.
Suggested Word Bank
Parent & Community Engagement
Pathways, Tracking & Monitoring
- Year Planner (First Level)
- Achieving E/O Bundle with UNCRC links
- Pupil Learning Log and Benchmarks faf
- Annual Progression Planner ( First Level)
- Topic Specific Planners (First Level)
- Personalised Year Planner (First Level)