| Full lesson | Create for a teacher a set of content for giving a lesson, beginning with the lesson plan. Each new block of materials must begin with an H1 heading (other subheaders must be H2, H3, etc). When you describe required pictures, write those descriptions in curly brackets, for example: {A picture of a triangle} |
| Which subject | Design and technology |
| What topic | Seasonal foods |
| What length (min) | 30 |
| What age group | Year or Grade 9 |
| Class size | 20 |
| What curriculum | |
| Include full script | |
| Check previous homework | |
| Ask some students to presents their homework | |
| Add a physical break | |
| Add group activities | |
| Include homework | |
| Show correct answers | |
| Prepare slide templates | |
| Number of slides | 5 |
| Create fill-in cards for students | |
| Create creative backup tasks for unexpected moments |
Design and Technology
Seasonal Foods
Year 9 (Ages 13-14)
30 minutes
20
The lesson will cover aspects of food production, sustainability, and seasonal food availability in accordance with the UK National Curriculum for Design and Technology.
| Step Number | Step Title | Length (minutes) | Details |
|---|---|---|---|
| 1 | Introduction | 5 | Introduce the concept of seasonal foods and their significance. Prompt students to share any seasonal foods they know. |
| 2 | Discussion | 10 | Class discussion on the benefits of eating seasonal foods vs. non-seasonal foods. Discuss environmental impact and sustainability. |
| 3 | Group Activity | 10 | Divide students into groups of four. Provide each group with seasonal food charts and ask them to identify as many seasonal fruits and vegetables as they can. |
| 4 | Recipe Exploration | 3 | Hand out examples of seasonal recipes. Briefly discuss how these recipes highlight seasonal ingredients. |
| 5 | Conclusion | 2 | Summarise the key points discussed. Highlight the importance of choosing seasonal foods as a way to support sustainability. |
Students will write a short reflection (150 words) on how they can incorporate more seasonal foods into their diets. This will be collected and reviewed by the teacher without presentation in front of the class.
Encourage students to explore local markets or gardens for seasonal produce. Introduce potential follow-up activities such as cooking classes or field trips to local farms.