Exploring Global Flavours

Overview

• Unit: Healthy Cooking Adventures (Lesson 9 of 13)
• Duration: 45 minutes
• Class Size: 2 students
• Age Group: Year 6 (10-11 years old)
• Subject: Technology (Cooking and Nutrition)
• Theme: Exploring global cuisines through preparation and tasting of Chicken Keema Curry
• National Curriculum Link: Health and nutrition, cooking techniques, understanding cultural diversity through food

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National Curriculum References

Key Stage 2 (Years 3–6) – Design and Technology

• Cooking and nutrition
  • Understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed (DfE 2014)
  • Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques (including using spices)
  • Understand the importance of a healthy and varied diet

Science (Properties and changes of materials)

• Recognise that some materials change state when heated or cooled, and that this effect can be reversible or irreversible (cooking as an irreversible change)

PSHE (Health and Wellbeing)

• Learn about healthy lifestyles and the benefits of different foods

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Learning Objectives

By the end of this lesson, students will be able to:

1. Identify the typical spices used in Chicken Keema Curry and describe their flavour profiles.
2. Explain at least two health benefits of spices such as turmeric, cumin, and coriander.
3. Prepare a simple Chicken Keema Curry using safe cooking methods.
4. Discuss how food is an expression of culture and diversity.

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Success Criteria

• I can name and describe the flavour of the spices used in Chicken Keema Curry.
• I can explain why spices are good for our health.
• I can follow a recipe independently with clear instructions.
• I can talk about where Chicken Keema Curry is originally from and why food connects cultures.

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Resources Needed

• Large-print Chicken Keema Curry recipe cards (dyslexia-friendly font: OpenDyslexic or similar, size 14+)
• Spice samples: turmeric, cumin, coriander, garam masala (small safe tasting portions)
• Cooking equipment: stove or hot plate, pans, chopping boards, knives (appropriate safety level), measuring spoons
• Ingredients for Chicken Keema Curry (chicken mince, onion, garlic, spices, tomatoes, yoghurt, etc.)
• Visual aids: world map locating India and neighboring countries
• Paper and pencil for notes/reflections

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Differentiation Strategies

Learner Need	Strategy
Sensory learners	Use spice samples for smelling and tasting to deepen understanding of ingredients.
Dyslexic learners	Provide large-print, high contrast recipe cards with step-by-step visuals.
Struggling students	Work together step-by-step with teacher support; use pictorial cues for recipe stages.
Advanced learners	Encourage research into other traditional dishes from different global cuisines for extension.

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Lesson Structure

1. Introduction (5 minutes)

• Starter: Show a world map and point to India, introducing Chicken Keema Curry as a dish from Indian cuisine.
• Briefly discuss why spices are important in cooking globally and their health benefits (antioxidants in turmeric, digestion aid in cumin etc.).
• Present learning objectives and success criteria for the lesson clearly with visual prompts.

2. Sensory Exploration (7 minutes)

• Present spice samples (turmeric, cumin, coriander, garam masala).
• Allow small safe smelling and tasting experiences.
• Students describe what they notice about the smell and flavour, linking to taste words (earthy, spicy, sweet).
• Discuss briefly how these flavours combine in the dish.

3. Cooking Activity (22 minutes)

• Students follow the large-print, dyslexia-friendly recipe card to prepare Chicken Keema Curry, supervised by teacher for safety.
• Steps include chopping onions and garlic, cooking spices, adding chicken and tomatoes, simmering.
• Teacher models techniques visually and talks about cooking safety and hygiene.
• Discuss as they cook how the texture and colour change, linking to science of cooking (irreversible change).

4. Tasting and Discussion (8 minutes)

• Taste the finished Chicken Keema Curry.
• Students describe the flavour profile using new vocabulary from sensory exploration.
• Prompt discussion: How does this dish compare to food they usually eat? What cultural traditions might influence food choices?
• Highlight the importance of enjoying a balanced diet including diverse flavours.

5. Plenary and Extension (3 minutes)

• Recap key learning points orally using success criteria checklist.
• Extension task: Students encouraged to research and present (orally or through drawings) a traditional dish from another culture for the next lesson to develop global food awareness.

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Assessment

• Formative: Continuous observation of students’ ability to follow recipe steps, participation in sensory discussion, use of descriptive vocabulary.
• Peer Assessment: Students explain spice flavours and health benefits to each other.
• Self-Assessment: Students complete a simple "I can" checklist based on success criteria.

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Additional Notes

• Emphasise safe knife handling and hygiene throughout.
• Use culturally respectful language about food diversity.
• Ensure cleaning up is part of the lesson to promote responsibility.
• This practical lesson offers excellent cross-curricular links to geography (location of Indian cuisine), science (cooking changes), and PSHE (healthy eating).

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By incorporating sensory engagement, cultural awareness, and scientific concepts within a safe cooking environment, this lesson ensures Year 6 students build knowledge of healthy eating with global context, all in alignment with the National Curriculum's aims for Design and Technology and Health Education.