Unit outcomes
Pupils who are secure will be able to:
- Describe the process of beef production.
- Research a traditional recipe and make changes to it.
- Add nutritional value to a recipe by selecting ingredients.
- Prepare and cook a version of bolognese sauce.
Lessons 4 and 6 will require an additional adult to support the activities. Lesson 6 will take longer than an hour.
Suggested prior learning
*New* Cooking and nutrition: Adapting a recipe
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Lessons
Lesson 1: From farm to fork
Lesson 2: Different choices
Lesson 3: Nutritional value
Lesson 4: Preparing ingredients
Lesson 5: Designing labels
Lesson 6: Making bolognese
Key skills
- Explaining the farm-to-fork process.
- Researching
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Key knowledge
To know:
- That beef comes
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Key vocabulary
abattoir
adaptation
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Unit resources
Assessment: Cooking and nutrition: Developing a recipe
Assessment: Cooking and nutrition: Developing a recipe Assessment resources for this unit. Use
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Knowledge organiser
Knowledge organiser A visual summary document to support
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Key vocabulary
Key vocabulary Subject resources
D&T Long-term plans
A suggested order for teaching Design
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Curriculum planning
Knowledge and skills progression
Curriculum planning 
Knowledge and skills progression A document summarising the development of
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Assessment
Assessment Spreadsheet to record teacher assessments against
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National curriculum mapping
This National curriculum coverage document shows
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Key vocabulary
Vocabulary document that shows key vocabulary
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Equipment list
Equipment list A handy spreadsheet allowing you to
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Cross-curricular opportunities
Mathematics: Statistics – Complete, read and interpret information in tables, including timetables
Computing: Select, use and combine a variety of software
Build on the learning
Archived unit: Cooking and nutrition: Come dine with me
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