This Food Technology resource is designed for Year 7-8 students and aligns with the Victorian Curriculum V9.0 (VCDSTC034 & VCDSTC044). It combines nutrition theory and a student-friendly Chow Mein recipe to help students explore the role of carbohydrates in a balanced diet while building practical kitchen skills. What’s Included: • Chow Mein Recipe Sheet (easy-to-follow, with clear instructions) • Carbohydrates Theory Sheet (informative, age-appropriate explanation of complex and simple carbs) • 5-question worksheet (based on the theory sheet, designed to consolidate learning) Skills Covered: • Interpreting and following a recipe • Understanding macronutrients (carbohydrates) • Applying safe and hygienic kitchen practices • Reflecting on the nutritional role of ingredients Curriculum Links: • VCDSTC034: Explore how food and fibre are produced and how food is selected and prepared for healthy eating • VCDSTC044: Investigate food preparation techniques and plan food solutions • Also suitable for the Australian Curriculum equivalent codes (ACTDEK021 & ACTDEP026) Great for a standalone double lesson or as part of a nutrition unit- I completed this in a 96minute double lesson. Suitable for students of mixed ability, including those with developing literacy.