Sequence of Learning

Year 5 pupils will learn about Cooking and Nutrition

Students will learn to prepare and cook a variety of predominantly savoury dishes, using a range of cooking techniques. They will also learn about the principles of a healthy and varied diet and study how a range of ingredients are grown, caught, reared and processed. Pupils will also learn about food hygiene and safety in the kitchen, the Eatwell Plate, how to carry out a simple sensory analysis, basic knife and cooking skills and in addition, learn how to use a range of kitchen equipment. They will evaluate their work and carry out peer assessments regularly throughout the term. Pupils will be assessed at the end of the rotation on their skills in preparation and planning, making, designing and evaluating.

  • Preparing and cooking savoury dishes, using a range of cooking techniques.
  • A healthy and varied diet.
  • How ingredients are grown, caught, reared and processed.
  • Food hygiene and safety in the kitchen.
  • The Eatwell Plate.
  • Simple sensory analysis.
  • Basic knife and cooking skills.
  • Cooking a variety of complex dishes.
  • The importance of fibre in our diet.
  • How ingredients are sourced and produced.
  • Seasonality and sensory analysis of selected produce.
  • Understand and apply the principles of nutrition and health.
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet.
  • Become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes).
  • Understand the source, seasonality and characteristics of a broad range of ingredients.
  • Understand and apply the principles of nutrition and health.
  • Cook a repertoire of predominantly savoury dishes so that they are able to feed themselves and others a healthy and varied diet. 
  • Become competent in a range of cooking techniques (for example, selecting and preparing ingredients; using utensils and electrical equipment; applying heat in different ways; using awareness of taste, texture and smell to decide how to season dishes and combine ingredients; adapting and using their own recipes).
  • Understand the source, seasonality and characteristics of a broad range of ingredients.