Mini Chefs Lessons Curriculum Links For Scotland

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The series of Asda Mini Chefs lessons in the Community Life Schools Toolkit provides a range of opportunities for teaching and learning to support the Curriculum for Excellence - these are highlighted below.

The lessons support many experiences and outcomes set out in the curriculum, as well as key skills and knowledge set out in the Core Competences for Children and Young People aged 5-16 Years.

This resource aims to develop and enhance children’s learning of where food comes from, healthy eating and cooking. The Asda Mini Chefs resource supports the ethos of the Food for Thought series of publications from Education Scotland, as well as Whole School Approaches for child health and wellbeing. 

Lessons (5-7 years)

Main curriculum links Early / first

Other curriculum links

Key Learning• Where food comes from

(grains, fish and fruit)

• Healthy eating, eatwell plate food groups, 5 A Day

• Getting ready to cook, applying food hygiene and safety

• Weighing and measuring

• Demonstrating food preparation skills - scooping, chopping, juicing, mixing, peeling, segmenting, cutting, de-stalking, snipping with scissors

• Using tools and equipment

• Following instructions

• Tasting and evaluating a dish - smell, texture, colour

Health and Wellbeing• Together we enjoy handling,

tasting, talking and learning about different foods, discovering ways in which eating and drinking may help us to grow and keep healthy. HWB 0-30a

• I know that people need different kinds of food to keep them healthy. HWB 0-32a

• I am beginning to understand that nutritional needs change at different stages of life, for example the role of breastfeeding in infant nutrition. HWB 1-32a

• By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1-30a

• I experience a sense of enjoyment and achievement when preparing simple healthy foods and drinks. HWB 1-30b

• I am becoming aware of how cleanliness, hygiene and safety can affect health and wellbeing and I apply this knowledge in my everyday routines such as taking care of my teeth. HWB 1-33a

• I explore and discover where foods come from as I choose, prepare and taste different foods. HWB 0-35a

Technologies• I explore and discover where

foods come from as I choose, prepare and taste different foods. HWB 0-35a

• When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1-35a

• Having evaluated my work, I can adapt and improve, where appropriate, through trial and error or by using feedback. TCH 1-11b

Mathematics• I can estimate how long or heavy

an object is, or what amount it holds, using everyday things as a guide, then measure or weigh it using appropriate instruments and units. MNU 1-11a

Literacy and English• I can show my understanding

of what I listen to or watch by responding to and asking different kinds of questions. LIT 1-07a

DEC 2014

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Lessons (7-11 years) Areas of learning

Main curriculum links Second

Other curriculum links Second

Key Learning• Where food comes from

(dairy, fruit, vegetables, pulses, chicken, cereals, eggs and beef)

• Healthy eating – eatwell plate, 5 A Day

• Getting ready to cook, applying food hygiene and safety

• Storing food safely

• Weighing and measuring

• Demonstrating food preparation skills– grating, juicing, mixing, chopping, slicing, blending, mashing, shaping, cutting (bridge hold, fork secure, claw grip), threading, sifting, rubbing-in, rolling-out, brushing, greasing, cracking an egg, beating, dividing a mixture, baking, peeling, and presenting

• Using tools and equipment safely – cooker, oven, knives

• Following instructions

• Tasting and evaluating a dish

• Investigating food choice (preferences and selecting alternative ingredients, packaging and labelling)

Health and Wellbeing• By applying my knowledge

and understanding of current healthy eating advice I can contribute to a healthy eating plan. HWB2 – 30a

• I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods. HWB2 – 32a

• Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing. HWB 2-33a

• Through exploration and discussion, I can understand that food practices and preferences are influenced by factors such as food sources, finance, culture and religion. HWB 2-34a

• When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 2-35a

Technologies• Through discovery and

imagination, I can develop and use problem-solving strategies to meet design challenges with a food or textile focus. TCH 2-11a

• Having evaluated my work, I can adapt and improve, where appropriate, through trial and error or by using feedback. TCH 2-11b

Literacy and English• To help me develop an

informed view, I can distinguish fact from opinion, and I am learning to recognise when my sources try to influence me and how useful these are. LIT 2-08a

Web links Curriculum for Excellence - educationscotland.gov.uk/thecurriculum/

Food for Thought, Food and Health Skills Support resource - educationscotland.gov.uk/studyingscotland/resourcesforlearning/learning/Contextsforstudy/foodforthought/foodandhealth/overview.asp

Food for Thought, The way we grow and catch food - educationscotland.gov.uk/studyingscotland/resourcesforlearning/learning/Contextsforstudy/foodforthought/waywegrowfood/overview.asp

Core Competences for Children and Young People - nutrition.org.uk/foodinschools/competences/ competences.html