Refreshed scheme (2026)

Cooking and nutrition: Developing a recipe

Considering how recipes can be adapted to improve nutritional value by modifying a traditional Bolognese sauce.

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  5. Cooking and nutrition: Developing a recipe

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

Cooking and nutrition: Adapting a recipe

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Lessons

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Lesson 1: From farm to fork

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Lesson 2: Different choices

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Lesson 3: Nutritional value

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Lesson 4: Preparing ingredients

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Lesson 5: Designing labels

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Lesson 6: Making bolognese

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Key skills

Design

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Key knowledge

Design

To know:

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Key vocabulary

abattoir

adaptation

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Equipment list

Equipment needed across all lessons in this unit.

This list does not include equipment which is usually readily available in the classroom (e.g pencils, A4 paper etc)

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Full equipment list for the subject

Quantities marked × will update. Items without quantities are unaffected

  • Access to the internet for research

         ×15
  • Two beef bolognese sauces for children to taste test (if you have vegetarians provide similar examples without meat) ×1
  • Enlarged photocopy of nutritional value of each sauce you bought ×8
  • Ingredients
  • Cooker hob Adult supervision required. ×1
  • Chopping board ×8
  • Peeler ×8
  • Table knife Use child-safe knives; adult cutting knife for adult use only. ×30
  • Pans ×8
  • Spoons ×8
  • Box grater ×8
  • Garlic crusher ×8
  • Examples of supermarket bolognese sauce packaging ×1
  • Empty, clean jars ×30
  • Card ×30
  • Volunteer ×1
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Related content

    Resources

Unit resources

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Design and technology

Knowledge organiser – D&T Y5: Cooking and nutrition: Developing a recipe

Aimed at pupils, two pages providing key facts and definitions from the unit 'Cooking and nutrition: Developing a recipe'.

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Design and technology

Vocabulary display – D&T Y5: Cooking and nutrition: Developing a recipe

A display version of the key vocabulary from the Developing a recipe unit.

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Subject resources

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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

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ARCHIVED Year 6: Cooking and nutrition: Come dine with me

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