Designed for a SEMH specialist school. This planning is for “Dietary guidelines”- To build on prior learning from term 1, 2 3 and 4 of year 7 and Year 6 Eatwell Guide. 7 weeks planning theory/ practical. The recipes are designed so that students acquire more advanced knife skills, pureeing, creaming, reduction and roux sauces, pasta and rice dishes. Students will learn how to design and make composite meals. There is some further focus placed on finishing techniques for food presentation and learning about the properties of ingredients such as raising agents and the functional properties of starch.

This form can be used to set out targets for a students intervention. It is adaptable to all interventions. I have used this format for many years and is very useful when working in a multi-agency team, to share details of progress, wants and needs of the student. The green text is there as useful hints and tips. Remove the text and add your own notes.

How can Food and Nutrition help your students meet their SMSC, SEMH, C&I, EHCP targets? This display has student voice statements that can be used as a display to help students understand the deeper benefit to Food and Nutrition.

Attached are tree recipes that have been adapted by my Great Nan Grace, then My Nan Juliette and then myself. Also attached is the lesson plan, sensory evaluation and costing sheet. We used this in a STEM cooking lesson. We incorporated Science with sensory taste testing and Math- costing. The students had great fun trialling the recipes. I hope you enjoy the lesson pack.