Food Tastes Around

Overview

This 50-minute lesson explores foods from around the world, encouraging KS2 pupils (ages 7-9) to learn about different cultures through tasting and technology. It connects Technology and Geography elements of the National Curriculum for England through sensory engagement and research.

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National Curriculum Links

Technology: Design and Technology

• Key Stage 2
• Use the basic principles of a healthy and varied diet to prepare dishes (D&T Focus, Years 3 and 4).
• Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques.

Geography:

• Key Stage 2
• Name and locate countries of the world, and identify their human and physical characteristics.
• Understand geographical similarities and differences through studying the human and physical geography of a region of the United Kingdom and a region in another country.

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Learning Objectives (WALT)

• WALT identify foods from different countries and their cultural significance.
• WALT use technology to research and present information about these foods.
• WALT safely taste and evaluate a variety of international foods.
• WALT describe sensory experiences using specific vocabulary.

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Success Criteria

• I can name at least three countries and a food associated with each.
• I can use a tablet/computer safely to find information about a food.
• I can taste and describe differences between foods using adjectives (e.g., spicy, sweet).
• I follow safety and hygiene rules when tasting foods.
• I can share one interesting fact with the class.

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Resources Needed

• Tablets or computers with internet access (supervised and pre-selected websites).
• Printed dyslexia-friendly fact sheets about foods from 4 countries (adapted for EAL and lower ability).
• Samples of small tasting portions (e.g., Italian pasta, Indian naan, Mexican salsa, Japanese rice crackers).
• Tasting plates, napkins, spoons or toothpicks.
• Visual vocabulary mats with adjectives for food description (e.g., crunchy, sour).
• ‘Tasting notes’ worksheets: normal and simplified versions.
• Extension research sheets (for advanced learners).

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Lesson Structure

1. Starter (10 minutes)

• Class discussion: Teacher prompts pupils to think about foods they eat and if they know where they come from.
• Show a world map and briefly point out 4 countries chosen for tasting today (Italy, India, Mexico, Japan).
• Introduce the WALT and success criteria using colourful visual cards.
• Show a brief video or slideshow with images of the foods and their countries.

Differentiation:

• Support lower-ability pupils and EAL learners with labelled pictures and simple sentences.
• Use symbol-supported communication for pupils with additional needs.

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2. Main Activity Part 1: Research & Record (15 minutes)

• Pupils work in pairs or individually with tablets/computers and dyslexia-friendly fact sheets to research one assigned country’s food.
• Use guided questions on worksheet (e.g. Where is this food from? What ingredients does it have? What does it taste like?).
• Pupils complete their ‘Tasting notes’ worksheet, choosing either normal or simplified version.

Differentiation:

• Pre-printed fact sheets for EAL/low ability.
• Word banks provided on worksheets for food adjectives.
• Extension learners research a second food from the same country and prepare a brief oral presentation.

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3. Main Activity Part 2: Tasting & Describing (15 minutes)

• Pupils receive a small sample of their assigned food to taste.
• Teacher models safe tasting behaviour and hygiene (wash hands, use toothpicks or spoons, no double-dipping).
• Pupils use vocabulary mats to describe taste, texture, and smell. They write or draw their impressions in their worksheets.

Differentiation:

• For pupils with sensory difficulties, offer visually descriptive and tactile exploration of food where tasting is not possible.
• Dyslexia-friendly sentence starters provided on worksheets.
• EAL pupils encouraged to label using pictures and simple words.

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4. Plenary & Sharing (10 minutes)

• Pupils share one interesting fact and one taste description with the class.
• Teacher uses a world map to stick food pictures on the countries named by pupils.
• Quick recap of the lesson’s WALT and success criteria, highlighting individual achievements.
• Hand out extension sheets for learners keen to explore cooking or food culture further at home or in next lessons.

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Assessment

• Formative through observation during research and tasting tasks.
• Review completed worksheets for understanding of cultural and sensory knowledge.
• Listen for correct use of vocabulary during sharing.
• Use mini plenary questioning to assess engagement and safety awareness.

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Differentiation Strategies

• Visual and simplified text supports EAL and lower ability.
• Use oral, pictorial and written options for recording learning.
• Pair pupils strategically to foster peer support.
• Provide movement breaks and sensory input for children with additional needs.
• Extra challenge given to advanced learners through optional research and presentation tasks.

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Extension Activities

• Design your own recipe using ingredients from different countries studied.
• Create a digital poster or slideshow about one country’s food culture.
• Explore simple cooking techniques safely at home with family, sharing photos/videos in class.
• Write a short story or diary entry from the perspective of a child trying new foods abroad.

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Dyslexia-Friendly Reading Tips

• Use clear, sans-serif fonts (e.g., Arial, Comic Sans).
• Present text in short sentences and bullet points.
• Plenty of spacing between lines and paragraphs.
• Use colour coding or highlighting to differentiate sections.
• Include supportive images or symbols next to key vocabulary.

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This lesson plan will engage KS2 pupils using multi-sensory technology and hands-on tasting activities, deepening their understanding of world foods, cultures and healthy eating, aligned closely with the National Curriculum for England.