Snacks on the Go!

In these lessons students develop their understanding of snacks suitable for eating on the go, focusing on portability, convenience, sensory qualities, and nutritional value. Learners analyse existing snack products using sensory evaluation and basic nutritional information, enabling them to make informed judgements about food quality and health. Through guided discussion and practical design tasks, students apply their knowledge to design a suitable on‑the‑go snack, demonstrating creativity, independence, and awareness of consumer needs. Opportunities are provided to build subject‑specific vocabulary, evaluate real‑world products, and prepare for practical food production.