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.

Year 7

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.

Lesson Overview

Recipes

Colourful fruit jars

Rainbow salad jar

Videos

Rainbow Salad Jar

Colourful Fruit Jar

Activity Sheets

Equipment find (student copy)

Equipment find (teacher copy)

Food skills word search (student copy)

Food skills word search (teacher copy)

Evaluation

Evaluation form

 

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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.

Lesson Overview

Recipes

Banana pikelets with berry sauce

Videos

Blueberry Pikelet

Kūmara and date loaf 

Activity Sheets

Visual food guide activity (student copy)

Visual food guide activity (teacher copy)

Evaluation

Evaluation form

 

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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. 

Lesson Overview

 

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

Evaluation form

How-to videos

Slice cabbage 

Slice tomato

Chop parsley

Relevant Resources

Seasonality leaflet

Seasonality poster

 

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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 

Lesson Overview

Recipe 

Veg-up noodles

 

Activity Sheets

Eat your colour activity (student copy)

Eat your colour activity (teacher copy)

 Evaluation

Evaluation form

How-to videos

Slice capsicum

Slice carrots

Chop broccoli

Chop coriander

 

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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. 

Lesson Overview

Recipes

Sagwaala

Recipe Video

Sagwaala video

Activity Sheets

Reading a recipe activity (student copy)

Evaluation

Evaluation form

How-to videos

Chop a tomato

 

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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. 

Lesson Overview

Recipes

Stuffed egg salad

Activity Sheets

Sensory activity (student copy)

Evaluation

Evaluation form

How-to videos

Chop a tomato

Chop a capsicum

 

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Year 8

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.

Lesson Overview

Recipes

Pick n mix smoothie

Rainbow vegetable kebab

 

Activity Sheets

Equipment find

The food technology process

Visual food guide activity (student copy)

Visual food guide activity (teacher copy)

 

How to videos

How to chop tomato

Evaluation

Sensory evaluation

 

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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.

Lesson Overview

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

 

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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.

Lesson Overview

Recipes

Veg-up macaroni cheese

 

Activity Sheets

Label the food (student copy)

Label the food (teacher copy)

Sensory evaluation

 

Evaluation

Using seasonal vegetables evaluation sheet

 

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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.

Lesson Overview

Recipes

Wedges with tomato salsa

 

Recipe Videos

Tomato salsa

Healthy potato wedges

 

Activity Sheets

 

Sensory evaluation

Working drawings (student copy)

Working drawings (teacher copy)

 

Evaluation

Sensory evaluation sheet

 

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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.

Lesson Overview

Recipes

Savoury mince recipe cups

 

Recipe Videos

Mince lettuce cups

 

Activity Sheets

Timeline activity (student copy)

Timeline activity (teacher copy)

Sensory evaluation

 

Evaluation

Time management evaluation sheet

 

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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.  

Lesson Overview

Recipes

Baked popcorn chicken

Coleslaw

 

Activity Sheets

Burger takeaway makeover activity (student copy)

Burger takeaway makeover activity (teacher copy)

Cost comparison activity (student copy)

Cost comparison activity (teacher copy) 

Sensory evaluation

 

Evaluation

Healthier fast food evaluation sheet

 

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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. 

 

Download the assessment

Additional Lessons

In this lesson we focus on the importance of eating more vegetables and encourage students to simply add one more to their day. 

The lesson is designed to encourage discussion and find innovative ways to try new vegetables and be creative with a dish. 

 

Lesson overview 

The objectives of the lesson 

Teacher resource - prepare for the lesson

 

Videos

Classroom video (including recipe demonstration) 7 mins

 

Activity sheets

Add One More Vegetable challenge

Design a poke bowl activity 


Recipes

Poke bowl
Pickled vegetables
Rice
Dressings 

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Evaluation

Evaluation form

Additional resources

Seasonality guide

 

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

Potato top pie

Sweet and sour chicken stir-fry

 

Activity Sheet

Vegetable word search (student copy)

Vegetable word search (teacher copy)

 

Evaluation

Evaluation form

 

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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

Scrambled tofu - egg free

Tofu mayonnaise - egg free

Corn chowder - dairy free

 

Activities

Find the gluten (student copy)

Find the gluten (teacher copy)

 

Evaluation

Evaluation form

 

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