Curriculum

All of the Grain Chain's classroom resources and lesson plans are curriculum linked across the UK. Click on your country's tab below to find out how our resources meet the curriculum guidelines for your country.

The National Curriculum  includes a  section on cooking and nutrition in the programme of study at KS1, KS2 and KS3. This goes beyond just cooking and it sets out the skills and knowledge that need to be taught. These are:

  • nutrition and healthy eating;
  • feeding themselves affordably and well;
  • where food comes from;
  • characteristics of ingredients (food science);
  • cooking a repertoire of (mostly) savoury dishes for a healthy, varied diet;
  • learning cooking techniques, sensory skills, and being able to adapt and use their own recipes.    

What does this mean for D&T?

The slimmer version of the Design and Technology (D&T) Purpose of Study (PoS) may have much less detail but this does not mean that the quality, depth and range of practice are reduced.

There is however more flexibility, enabling schools to plan their own school curriculum meeting more local needs.

What has changed? D&T is fundamentally about designing and making using a range of materials (including food) and evaluating, this has not changed.

One difference is that there are now two strands, design and making and cooking and nutrition; these are not separate stands and will be linked when possible (and appropriate).

The iterative process of designing and making is central to the new PoS, moving the pupils away from a linear process to constantly questioning, developing ideas and reflecting on them.

The list of contexts (as examples) that grow increasingly wide as pupils move through the key stages is new, this allows D&T activity to be contextualised and meaningful to the pupils.

So, what is Cooking and Nutrition about?

Designing, making, cooking and nutrition are compulsory across all key stages. Food education has a higher profile than ever before. There is a clear focus on wellbeing, healthy eating and nutrition, food preparation and cooking techniques, understanding where food comes from and understanding ingredients.

This may require some schools to refocus their schemes of work to ensure their pupils are getting ‘hands on’ experience.

The pupils will learn about healthy eating and nutrition, experience activities and use recipes that explore the properties and function of ingredients, have opportunities for tasting food to evaluate taste, texture and smell and learn about where food comes from and seasonality.

They will become competent in a range of cooking techniques that allows them to prepare and cook predominately savoury dishes. What does that look like across the key stages?

England,  Key Stage 1 (5-7 years)

Pupils should be taught to:

  •     use the basic principles of a healthy and varied diet to prepare dishes.
  •     understand where food comes from

 

Food Provenance (4)
Cooking (2)
Healthy Eating / Nutrition (2)

England, Key Stage 2 (7-11 years)

Pupils should be taught to:

  •     Understand and apply the basic principles of a healthy and varied diet.
  •     Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques.
  •     Understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed.
Cooking (2)
Food Provenance (2)
Healthy Eating / Nutrition (2)

England, Key Stage 3 (11-14 years)

Pupils should be taught to:

  •     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
  •     understand the source, seasonality and characteristics of a broad range of ingredients.
Food Provenance (4)
Cooking (5)
Food Science (2)
Healthy Eating / Nutrition (3)

England, Key Stage 4 (14-16 years)

 

Cooking (4)
Food Science (5)
Food Provenance (2)
Healthy Eating / Nutrition (1)

In primary schools (5-11 years), food is taught in  Foundation Stage, Key Stage 1 and Key Stage 2 via

  • Health education;
  • The World Around Us (Science and Technology, Geography); and
  • Personal Development and Mutual Understanding.

 

During secondary school education (11-14 years), food is taught through three main areas:

  • Learning for life at work (Home Economics);
  • Science and technology (Science);
  • Learning for life and work (Personal Development).

 

Further information on the curriculum in Northern Ireland

Food Provenance (4)
Cooking (2)
Healthy Eating / Nutrition (2)
Cooking (2)
Food Provenance (2)
Healthy Eating / Nutrition (2)
Food Provenance (4)
Cooking (5)
Food Science (2)
Healthy Eating / Nutrition (3)
Cooking (4)
Food Science (5)
Food Provenance (2)
Healthy Eating / Nutrition (1)

The curriculum in Scotland was last  reviewed and published in 2009. From early years to secondary schools (3-16), food is taught progressively through:

  • Sciences;
  • Technologies;
  • Health and wellbeing.

Further information on the curriculum in Scotland  

Food Provenance (4)
Cooking (2)
Healthy Eating / Nutrition (2)
Cooking (2)
Food Provenance (2)
Healthy Eating / Nutrition (2)
Food Provenance (4)
Cooking (5)
Food Science (2)
Healthy Eating / Nutrition (3)
Cooking (4)
Food Science (5)
Food Provenance (2)
Healthy Eating / Nutrition (1)

The curriculum in Wales ensures that children in early years, primary school and secondary school have experiences learning about food. The curriculum comprises Early years, with progression onto National Curriculum (Key Stages 2 and 3, 8-14 years).

The three areas of the National Curriculum where food is mainly featured are:

  • Design and Technology: food;
  • Science;
  • Personal and social education.

Further information on the curriculum in Wales

Food Provenance (4)
Cooking (2)
Healthy Eating / Nutrition (2)
Cooking (2)
Food Provenance (2)
Healthy Eating / Nutrition (2)
Food Provenance (4)
Cooking (5)
Food Science (2)
Healthy Eating / Nutrition (3)
Cooking (4)
Food Science (5)
Food Provenance (2)
Healthy Eating / Nutrition (1)