Protein Power Cooking

Overview

Unit: Healthy Cooking Adventures (Lesson 6 of 13)
Duration: 45 minutes
Class size: 2 students
Topic: Protein and preparing Herb and Garlic Baked Chicken
Age group: Year 6 (10-11 years old)

---

National Curriculum Links

Subject: Design and Technology - Cooking and Nutrition
Key Stage 2 Programmes of Study (National Curriculum for England)

• Design and Technology – Cooking and Nutrition:

  Understand and apply the principles of a healthy and varied diet.
  Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques.
  Understand seasonality, and know where and how a variety of ingredients are grown, reared, caught, and processed.

• Science – Animals, including Humans (Nutrition):

  Identify that animals, including humans, need the right types and amount of nutrition.

---

Learning Objectives

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

1. Describe the nutritional benefits of protein in the diet.
2. Prepare herb and garlic baked chicken safely and hygienically.
3. Explain alternative vegetarian protein sources.
4. Reflect on how protein supports growth and health.

---

Success Criteria

• I can explain why protein is important for the body.
• I can follow a recipe to prepare herb and garlic baked chicken safely.
• I can identify vegetarian alternatives to chicken as protein sources.
• I create simple ideas for a balanced, protein-rich meal plan.

(Key terms such as protein, nutrients, balanced diet, vegetarian, hygiene will be highlighted in lesson materials for dyslexia-friendly reading.)

---

Resources

• Pre-prepared ingredients for herb and garlic baked chicken (chicken breasts, herbs, garlic, olive oil, seasoning)
• Vegetarian protein alternatives (chickpeas, tofu, lentils)
• Cooking equipment: oven, baking tray, mixing bowl, utensils
• Nutrition information cards (highlighted key terms and pictures)
• Whiteboard and markers
• Worksheets with dyslexia-friendly font and key terms highlighted
• Visual recipe step cards
• Protein-rich meal planning worksheet

---

Lesson Structure

1. Introduction (8 minutes)

• Starter discussion: What is protein? Why do we need it?
  • Use visual aids and highlight key vocabulary (protein, nutrients, growth).
  • Discuss animal vs plant proteins briefly.
• Link to last lesson recap (healthy balanced diet overview).

2. Activity 1: Understanding Protein (7 minutes)

• Use nutrition information cards with images and key facts.
• Students classify foods into protein sources or not using cards (hands-on, multisensory).
• Discuss vegetarian protein options with examples (tofu, lentils, chickpeas).

3. Activity 2: Cooking Herb and Garlic Baked Chicken (20 minutes)

• Demonstrate oven safety and hygiene (handwashing, using oven mitts).
• Students follow visual recipe step cards to prepare chicken with herbs and garlic.
• Emphasise hygiene practices and encourage talking through the steps.
• Place chicken in oven (teacher supervised).
• While chicken cooks in the oven, students clean their area and complete a short quiz in their worksheets on protein benefits.

4. Activity 3: Reflect and Extend (7 minutes)

• Students share out loud one new thing they have learned about protein and cooking.
• Extension challenge: Use the protein-rich meal planning worksheet to create a simple meal plan incorporating various protein sources (including vegetarian options).
• Discuss balanced meals briefly with emphasis on combining protein with other food groups.

---

Differentiation Strategies

Learner type	Strategy
Struggling learners	Use visual cues and tactile sorting cards; break tasks into smaller steps; provide one-to-one support during cooking. Highlight key terms using coloured overlays or bold.
Advanced learners	Challenge to create their own alternative herb and garlic recipe using vegetarian proteins. Encourage describing nutritional benefits in more detail.
Dyslexic learners	Use dyslexia-friendly fonts, highlight key vocabulary; provide oral instructions and visual step cards; allow written answers in bullet points or verbally.
Vegetarian students	Provide tofu or chickpea alternatives for cooking instead of chicken to remain fully engaged.

---

Assessment

• Formative assessment:
  • Question and answer during starter and activities.
  • Observations of safe cooking practices and hygiene routines.
  • Completion and accuracy of protein classification activity.
• Summative assessment:
  • Protein benefits quiz (worksheet).
  • Review of students’ meal plans for correct use of protein foods and understanding of balanced nutrition.

---

Reflection and Next Steps

• Plan to revisit meal planning and protein variety in the next lesson (Lesson 7).
• Use feedback to adapt the recipe complexity or pacing.
• Consider inviting students to present their meal plans to develop confidence in communicating about nutrition.

---

This lesson plan combines hands-on practical skills, science understanding of nutrition, and cross-curricular literacy to meet the requirements of the National Curriculum while being inclusive and engaging for a small class. The dyslexia-friendly approaches and differentiation will ensure all learners can succeed and remain motivated.