Overview

A detailed 12-week SEND-friendly scheme fostering controlled creativity through food and 3D design in line with the National Curriculum (England), specifically tailored to GCSE Food Preparation and Nutrition NEA and GCSE Art & Design (3D Design Component). This integrates AQA Food Design logic and the GCSE Art exam framework for holistic skills development.

Curriculum Links

• National Curriculum: Food Preparation and Nutrition (DfE)
  • Develop knowledge of nutrition, cooking techniques, and food safety (Key Stage 4)
  • Apply practical skills safely to prepare, cook, and present food
  • Understand dietary needs and consumer choice
  • Plan and evaluate dishes meeting a brief (NEA)
• National Curriculum: Art & Design (3D Design)
  • Develop ideas through investigations and critical understanding
  • Refine and experiment with materials & techniques
  • Record observations and intentions relevant to design and make
  • Present a personal, meaningful response demonstrating understanding of visual language

General Teaching Principles

• Use WALT (We Are Learning To) and Success Criteria every lesson
• Offer Dyslexia-friendly printouts & simplified reading options
• Embed Differentiation: multisensory tasks, scaffolded writing, peer pairing, and assistive tech
• Provide Extension Tasks for confident learners, e.g., deeper research, creative experimentation
• Use Visual Aids & modelled examples (including photos/videos) to support SEND students
• Keep instructions clear, chunked, and revisited for executive function support

Weekly Breakdown (60 min sessions, groups of 20)

Week 1: Who Am I as a Food User?

WALT: Identify our food preferences & sensory barriers to design our own profile
Success Criteria:

• List safe foods and avoided foods with reasons
• Describe sensory issues (texture, taste, smell) and how they affect choices
• Create a “Design Profile” to inform dish planning
  Activities:
• Guided questionnaire + group discussion to reflect on own eating habits
• Sensory barrier role-play (e.g., broccoli crunch experiment)
• Record findings in simple design profile template
  Differentiation:
• Sentence starters for descriptions; audio recordings allowed
• Peer support for writing
  Extension: Research cultural food influences on teens
  Assessment: Teacher checks completeness of profile, sensory reasons given

Week 2: Nutritional Legitimacy of Fruits & Veg

WALT: Understand key nutrients in fruit & veg and why they matter for teens
Success Criteria:

• Explain Vitamin C, Vitamin A, Fibre, Potassium in simple terms
• Link nutrients to at least 5 fruits/veg from personal diet
• Use phrase: “I chose this because…” to justify choice
  Activities:
• Interactive nutrient mapping on fruit/veg posters
• Group creation of “nutrition badges” for common foods
• Explanation writing scaffold: nutrient ➔ food ➔ benefit to teen health
  Differentiation: Provided glossary of scientific terms with pictures
  Extension: Compare UK fruit/veg nutritional profiles with another country
  Assessment: Review written explanations and use of justified phrases

Week 3: Turning Fear into Design Solutions

WALT: Identify dislikes as design problems & develop creative solutions
Success Criteria:

• Identify texture or taste dislikes of target vegetables
• Propose 3 alternative preparation methods for disliked items
• Develop target ingredient list with solutions
  Activities:
• Problem-solution brainstorm using “Broccoli too crunchy?” scenario
• Demonstration of cooking methods: blending, roasting, hiding (videos/photos)
• Individual notes for personal “Barrier & Solution” chart
  Differentiation: Visual prompts for cooking methods, cooperative group work
  Extension: Devise a new recipe incorporating hidden vegetables
  Assessment: Check “Barrier & Solution” charts for completeness & creativity

Week 4: Integrating Fruit & Veg into Familiar Foods

WALT: Recognise how fruit & veg can be part of everyday dishes
Success Criteria:

• Identify fruit & veg in roast dinners, pasta, soup, desserts, smoothies
• Understand these ingredients reduce anxiety around eating veg
• Record examples in a “Food & Veg Integration” booklet
  Activities:
• Hands-on recipe sorting: categorise dishes by primary veg inclusion method
• Group discussion: Identify favourite meals and hidden veg components
• Starter of simple soup or smoothie recipe demo
  Differentiation: Simplified recipe cards with images, labelled ingredient lists
  Extension: Create an infographic for peers on “Veg in everyday meals”
  Assessment: Review food integration booklets for accuracy & understanding

Week 5: Decision Making & Design Brief

WALT: Select dishes thoughtfully to solve teenage fruit & veg intake problems
Success Criteria:

• Choose 3 dishes from research (preferably including new fruits/veg)
• Explain clearly how each dish helps teens eat more fruit & veg
• Complete detailed ingredient, equipment lists & time plans per dish
  Activities:
• Prioritised dish research using recipe books & digital resources
• Worksheets for dish choice justification focusing on nutritional impact
• Time planning template introduction with modelling
  Differentiation: Templates with sentence starters, group discussions for ideas
  Extension: Consider dietary restrictions/allergens in dish selection
  Assessment: Check completed planning documents & explanations for coherence

Week 6: Skill Development 1 - Knife Skills & Preparation

WALT: Demonstrate safe knife skills and preparation techniques
Success Criteria:

• Correct grips and chopping methods used safely
• Prepare ingredients hygienically and efficiently
• Photograph evidence of work for portfolio
  Activities:
• Skills demonstration by teacher with guided practice
• Individual practice of specific cuts (e.g. dices, slices)
• Hygiene checklist peer review
  Differentiation: Use of specialised grips or adaptive knives for SEND
  Extension: Research and show knives used for different cuisines
  Assessment: Teacher observation and photo portfolio check

Week 7: Skill Development 2 - Cooking Methods & Heat Control

WALT: Apply heat control and use different cooking methods confidently
Success Criteria:

• Use boiling, roasting, baking and blending techniques correctly
• Adjust heat to prevent under/over-cooking
• Take photos and self-evaluate dish outcomes
  Activities:
• Students cook a simple dish practising a new cooking method
• Heat control quiz & scenarios discussion
• Guided peer feedback on texture and appearance
  Differentiation: Step-by-step cook list, buddy system for safe handling
  Extension: Experiment with seasoning & flavour balancing
  Assessment: Practical observations and evaluation sheets

Week 8: Skill Development 3 - Presentation & Hygiene

WALT: Present food attractively and maintain hygiene standards
Success Criteria:

• Food is plated neatly with contrasting colours and shapes
• Hygiene practices followed throughout cooking
• Completed evaluation sheet commenting on presentation & safety
  Activities:
• Plating demonstration and student practice with own dishes
• Hygiene audit role-play scenarios
• Group critique sessions for constructive feedback
  Differentiation: Use of visual tutorials, checklist reminders
  Extension: Research plating styles from professional chefs
  Assessment: Review photos and hygiene checklists; verbal questioning

Week 9: Executive Functioning - Organisation & Time Management

WALT: Plan and organise kitchen workflow for effective cooking
Success Criteria:

• Develop time plan with clear sequence of tasks
• Compile ingredient & equipment lists
• Identify potential challenges & solutions for execution
  Activities:
• Create a detailed time plan for a three-dish cooking session
• Workshop with props for order of work and multitasking
• Teacher models checklist & contingency planning
  Differentiation: Use visual planners, timers and reminders
  Extension: Create a digital cooking diary/log for personal use
  Assessment: Review submitted plans and readiness checklist

Week 10: Final Performance Preparation

WALT: Review and rehearse final dishes to meet NEA requirements
Success Criteria:

• Revisit recipes and practice timing and plating
• Demonstrate hygiene and safety effectively
• Photograph practice dishes and complete self-evaluation
  Activities:
• Full dry run cooking session without teacher prompts
• Peer evaluation circles focusing on taste, texture, appearance
• Final Q&A with feedback from teacher
  Differentiation: Visual cue cards for cooking steps, peer support
  Extension: Plan a written menu for final dishes including nutrition info
  Assessment: Teacher observation and photographic evidence

Week 11: Supervised Final NEA Cooking Day

WALT: Confidently produce final dishes within time constraints
Success Criteria:

• Complete all 3 dishes within given supervised time
• Demonstrate technical cooking and presentation skills
• Collect photographic evidence and note evaluation points
  Activities:
• Full NEA session (simulate exam conditions)
• Teacher takes notes for formal assessment and support
  Differentiation: Allow sensory breaks and clarifications as needed
  Extension: Provide extra garnish or plating options for creativity
  Assessment: Summative marking against AQA AO1–AO4 criteria

Week 12: Evaluation & Reflection

WALT: Reflect critically on final dishes and the overall journey
Success Criteria:

• Write an evaluation covering taste, texture, nutrition, and brief fulfilment
• Suggest improvements based on self and teacher feedback
• Present a short oral or visual reflection on learning gains
  Activities:
• Structured evaluation worksheet with prompts
• Group discussion on challenges and successes
• Presentation of workbooks/portfolio for peer appreciation
  Differentiation: Use speech-to-text, mind-maps for dyslexic learners
  Extension: Investigate further research into nutrition or design ideas for future

Supporting Materials

• Dyslexia-friendly worksheets using clear fonts (Arial, spacing, colour-coded sections)
• Simplified scientific term glossary with images
• Timelines and planners with icons and colour coding
• Visual exemplars from AQA 3D Art briefs connected to ‘Nature’ and ‘Interlocking forms’ themes for creative inspiration in design thinking
• Recipe cards integrated with nutritional info and cooking methods

Summary

This 12-week plan aligns tightly with the National Curriculum for England by building SEND students’ competence and confidence in research, design thinking, practical skills, and evaluation - fulfilling AQA GCSE Food Preparation and Nutrition NEA criteria and creatively nurturing skills applicable for GCSE Art & Design 3D coursework. Each lesson is scaffolded for accessibility while providing higher challenge opportunities, enabling students to progress from self-discovery to executing complex projects independently.