Lesson plans
These lesson plans have been designed to meet the food technology curriculum in years 7 and 8, with an overview, recipes, videos, activities and evaluation forms.
These lesson plans have been designed to meet the food technology curriculum in years 7 and 8, with an overview, recipes, videos, activities and evaluation forms.
Lesson Overview
The objective of this orientation lesson is to help students become familiar with where equipment is in the kitchen and learn some basic knife skills.
Recipes
Videos
Activity Sheets
Food skills word search (student copy)
Food skills word search (teacher copy)
Evaluation
A healthier version of pikelets is the topic for lesson.
Lesson Overview
The objective of this lesson is for students to learn how to cook using the stovetop - to pan fry, and to make a simple simmered sauce, as well as to learn how to incorporate more fruit and vegetables into everyday eating.
This lesson introduces the students to the visual food guide as a discussion point for healthy eating.
Recipes
Banana pikelets with berry sauce
Videos
Activity Sheets
Visual food guide activity (student copy)
Visual food guide activity (teacher copy)
Evaluation
Lesson Overview
Seasonality is the topic for this lesson.
In this vegetable-focused lesson, students will learn about the attributes (colour and cuts) of vegetables and that some vegetables are grown all year and others are seasonal. Buying New Zealand-grown vegetables when they are in season is more economical than buying imported varieties. Students can choose from a variety of vegetables and ingredients to create a tasty, healthy salad bowl, while learning how to: chop, divide, grate, measure, and slice.
Recipes
How to build a salad bowl (student)
How to build a salad bowl (teacher)
Activity Sheets
Vegetable maze activity (student copy)
Vegetable maze activity (teacher copy)
Evaluation
How-to videos
Relevant Resources
Lesson Overview
Incorporating vegetables into a meal is the topic for this lesson.
In this lesson, students will use a range of different coloured vegetables to make healthier and colourful meals. They will learn about different textures of vegetables and a range of vegetable cuts.
Udon, rice or egg? Give your students the option to choose their favourite noodles when they make this veg-up noodle recipe. Loaded with veges, this recipe is healthy and uses a bunch of cooking skills. We’ve designed it for year 7 students, so they can learn the basics of cooking.
Students will learn these food preparation and cooking skills: Boil, Chop, Cut, Dice, Drain, Grate, Simmer, Slice, Soak, Stir-fry, Rinse
Recipe
Activity Sheets
Eat your colour activity (student copy)
Eat your colour activity (teacher copy)
Evaluation
How-to videos
Lesson Overview
Using spices is the topic for this lesson.
In this lesson students will learn the attributes (taste and smell) of spices by preparing a base sauce. They will be able to practice knife skills and basic simmer and stir skills on the stovetop. The recipe allows for variations that introduce the students to substitute ingredients.
Recipes
Recipe Video
Activity Sheets
Reading a recipe activity (student copy)
Evaluation
How-to videos
Lesson Overview
Food transformation is the topic for this lesson.
In this lesson, students will be introduced to the transformation process. The lesson involves cooking eggs in boiling water to transform a fresh raw egg into a hardboiled egg. The boiled eggs are used to make stuffed eggs by adding finely diced vegetables, giving students the opportunity to practise their knife skills.
Recipes
Activity Sheets
Sensory activity (student copy)
Evaluation
How-to videos
Lesson Overview
In this lesson, students learn how to start cooking in a healthier way. This lesson introduces students to safe kitchen practices, as well as planning and evaluating their work.
Recipes
Activity Sheets
Visual food guide activity (student copy)
Visual food guide activity (teacher copy)
How to videos
Evaluation
Lesson Overview
Understanding the attributes of a healthy and tasty meal is the topic for this lesson. It starts to develop students’ cooking skills while they learn to work collaboratively. They’ll also start to learn about key attributes of ingredients in meals.
Recipe
Fritters - using courgette or corn
Activity Sheets
Eat most – vegetables and fruit activity (student copy)
Eat most – vegetables and fruit activity (teacher copy)
Foods and functions activity (student copy)
Foods and functions activity (teacher copy)
Evaluation
Attributes of a healthy meal evaluation sheet
Lesson Overview
Using seasonal vegetables is the topic for this lesson.
While learning about the benefits of seasonal veges, students will develop their cooking skills further. They’ll also learn about time management and key tasks in the kitchen.
Recipes
Activity Sheets
Evaluation
Using seasonal vegetables evaluation sheet
Lesson Overview
In this lesson, students will learn how to create effective working drawings of their food products. They’ll also learn key tasks in the kitchen and how to evaluate their product.
Recipes
Recipe Videos
Activity Sheets
Working drawings (student copy)
Working drawings (teacher copy)
Evaluation
Lesson Overview
Time management is the topic for this lesson.
In this lesson students will develop their cooking skills while discovering the importance of timing key tasks in the kitchen.
Recipes
Recipe Videos
Activity Sheets
Timeline activity (student copy)
Timeline activity (teacher copy)
Evaluation
Time management evaluation sheet
Lesson Overview
This lesson is a great option to encourage students to think about healthier versions of popular take away foods at home. It also teaches crumbing and various knife skills.
Recipes
Activity Sheets
Burger takeaway makeover activity (student copy)
Burger takeaway makeover activity (teacher copy)
Cost comparison activity (student copy)
Cost comparison activity (teacher copy)
Evaluation
Healthier fast food evaluation sheet
Children learn how to cook a healthy meal for their whānau using seasonal vegetables with our Year 8 cooking assignment.
The Vege Masterchef assignment is a teaching activity for students studying Food Technology.
This resource includes tasks to help teach students about nutrition and cooking a healthy meal.
Students will learn to research different meal ideas using healthy and nutritious ingredients. They’ll design a meal to cook for their whānau and create an action plan to help them understand the cooking process.
This is an interactive PDF that students can complete using digital technology, devices and tablets.
In this lesson students use household ingredients to make a family meal. Students can use a range of skills to create a healthy meal.
Lesson Overview
The objectives of this lesson
Recipes
Sweet and sour chicken stir-fry
Activity Sheet
Vegetable word search (student copy)
Vegetable word search (teacher copy)
Evaluation
In this lesson students learn to make recipes that are fit for purpose when catering for allergies. Students also evaluate their product.
Lesson Overview
The objectives of this lesson
Recipes
Activities
Find the gluten (student copy)
Find the gluten (teacher copy)
Evaluation