This is red meat - This lesson is about students describing the characeristics and structure of red meat, as well as recognising suitable cooking methods for different types and cuts.
The 4 C's - This lesson is about students investigating reasons for cleaning, the impact of cross contamination, naming safe cooking strategies and recognising the importance of chilling.
Eating economically - This lesson is about students using a range of food budgeting strategies, as well as comparing and contrasting the cost of different food products.
Meals with mince - This lesson is about students exploring how mince is made and planning a recipe suitable for a teenager.