# data[].attributes.body
I enjoy eating a diversity of foods in a range of social situations. HWB 2-29a
- Uses sensory descriptors to describe foods, for example, taste, texture, appearance, smell.
- Identifies, prepares and selects foods for a range of situations, for example, social, cultural, religious events.

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# data[].attributes.body
I enjoy eating a diversity of foods in a range of social situations. HWB 2-29a
- Uses sensory descriptors to describe foods, for example, taste, texture, appearance, smell.

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# data[].attributes.body
I enjoy eating a diversity of foods in a range of social situations. HWB 2-29a
- Uses sensory descriptors to describe foods, for example, taste, texture, appearance, smell.
- Devises guidelines for good table manners.

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# data[].attributes.body
I enjoy eating a diversity of foods in a range of social situations. HWB 1-29a
- Chooses appropriate foods to prepare for a given situation.

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# data[].attributes.body
I enjoy eating a diversity of foods in a range of social situations. HWB 1-29a
- Prepares, tastes and tries an increasing range of familiar and unfamiliar foods.
- Explains likes and dislikes in relation to food.
- Describes appropriate table manners within different social situations.

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# data[].attributes.body
I enjoy eating a diversity of foods in a range of social situations. HWB 1-29a
- Prepares, tastes and tries an increasing range of familiar and unfamiliar foods.
- Explains likes and dislikes in relation to food.

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# data[].attributes.body
By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1-30a
- Recognises and names the main food groups, for example, The Eatwell Guide.
- Sorts a selection of foods into the food groups

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I experience a sense of enjoyment and achievement when preparing simple healthy foods and drinks. HWB 1-30b
- Identifies at least one reason as to why it is important to drink enough water.

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# data[].attributes.body
By applying my knowledge and understanding of current healthy eating advice, I can contribute to a healthy eating plan. HWB 2-30a
- Explains the proportions each food group should contribute to a healthy eating plan.
- Outlines at least three current healthy eating messages, for example, lowering salt and sugar intake

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# data[].attributes.body
By investigating the range of foods available I can discuss how they contribute to a healthy diet. HWB 1-30a
- Chooses foods from different food groups to create a balanced meal.

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I experience a sense of enjoyment and achievement when preparing simple healthy foods and drinks. HWB 1-30b
- Assists in preparing healthy dishes for a variety of occasions, for example, an intergenerational visit.

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# data[].attributes.body
I am beginning to understand that nutritional needs change at different stages of life, for example the role of breastfeeding in infant nutrition. HWB 1-32a
- Identifies at least two differences in individuals’ dietary needs as they change through life, for example, infant, toddler, child, teenager, adult.

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# data[].attributes.body
I am becoming aware of how cleanliness, hygiene and safety can affect health and wellbeing and I apply this knowledge in my everyday routines such as taking care of my teeth. HWB 1-33a
- Explains the importance of daily hygiene routines, for example, hand washing, teeth brushing and body cleanliness.
- Works safely and hygienically before, during and after preparing foods, for example, adhering to appropriate allergy advice, getting ready to cook, storing ingredients appropriately, washing and drying equipment and surfaces.
- Identifies where different types of food are stored.

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# data[].attributes.body
I am becoming aware of how cleanliness, hygiene and safety can affect health and wellbeing and I apply this knowledge in my everyday routines such as taking care of my teeth. HWB 1-33a
- Works safely and hygienically before, during and after preparing foods, for example, adhering to appropriate allergy advice, getting ready to cook, storing ingredients appropriately, washing and drying equipment and surfaces.
- Handles equipment safely, for example, when using hot or sharp kitchen tools.

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# data[].attributes.body
I am becoming aware of how cleanliness, hygiene and safety can affect health and wellbeing and I apply this knowledge in my everyday routines such as taking care of my teeth. HWB 1-33a
- Works safely and hygienically before, during and after preparing foods, for example, adhering to appropriate allergy advice, getting ready to cook, storing ingredients appropriately, washing and drying equipment and surfaces.
- Handles equipment safely, for example, when using hot or sharp kitchen tools.

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# data[].attributes.body
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1-35a
- Follows a recipe using fresh, local, seasonal produce, for example, making soup, hot or cold snack.

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# data[].attributes.body
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1-35a
- Follows a recipe using fresh, local, seasonal produce, for example, making soup, hot or cold snack.
- Identifies how to prevent food related waste, for example, composting peelings, reusing leftovers, reducing use of packaging.

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I am discovering the different ways that advertising and the media can affect my choices. HWB 1-37a
- Describes at least three ways that advertising and media can affect our food choices.

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# data[].attributes.body
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 1-35a
- Follows a recipe using fresh, local, seasonal produce, for example, making soup, hot or cold snack.
- Maps sources of food and drink in the local area.

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# data[].attributes.body
I can use a range of simple food preparation techniques when working with food. TCH 1-04a
- Demonstrates a range of practical skills when preparing foods, for example, washing, using a peeler, juicing, grating, cutting, simple knife skills (claw grip/bridge hold).

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# data[].attributes.body
I can use a range of simple food preparation techniques when working with food. TCH 1-04a
- Demonstrates a range of practical skills when preparing foods, for example, washing, using a peeler, juicing, grating, cutting, simple knife skills (claw grip/bridge hold).

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# data[].attributes.body
I can use a range of simple food preparation techniques when working with food. TCH 1-04a
- Demonstrates a range of practical skills when preparing foods, for example, washing, using a peeler, juicing, grating, cutting, simple knife skills (claw grip/bridge hold).

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# data[].attributes.body
By applying my knowledge and understanding of current healthy eating advice, I can contribute to a healthy eating plan. HWB 2-30a
- Identifies and classifies composite dishes according to the food groups, for example, lasagne, chicken stir fry.
- Creates a healthy eating plan which reflects current dietary advice, prepares food which contributes to it and compares plan to own diet.
- Identifies simple changes or improvements to own diet.
- Explains the importance of keeping hydrated.

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# data[].attributes.body
By applying my knowledge and understanding of current healthy eating advice, I can contribute to a healthy eating plan. HWB 2-30a
- Identifies simple changes or improvements to own diet.
- Explains the importance of keeping hydrated.

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# data[].attributes.body
I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods. HWB 2-32a
- Suggests why people might avoid certain foods, for example, religion, culture, allergies, medical reasons.

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# data[].attributes.body
I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods. HWB 2-32a
- Recognises that all food and drink provides different levels of nutrients. 'Lists the five nutrient groups.
- Recognises that energy is provided by carbohydrates, fats and proteins and that vitamins and minerals are required to keep the body healthy.

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# data[].attributes.body
I understand that people at different life stages have differing nutritional needs and that some people may eat or avoid certain foods. HWB 2-32a
- Explains at least three nutritional requirements at different stages of life, for example energy, protein, calcium.

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# data[].attributes.body
Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing. HWB 2-33a
- Makes food items safely and hygienically, adhering to allergies, cleaning, cross contamination, cooking, chilling.

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# data[].attributes.body
Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing. HWB 2-33a
- Makes food items safely and hygienically, adhering to allergies, cleaning, cross contamination, cooking, chilling.
- Identifies ways to reduce the risk of food poisoning, for example, reheating food until piping hot, safe food storage, different coloured chopping boards.

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# data[].attributes.body
Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing. HWB 2-33a
- Makes food items safely and hygienically, adhering to allergies, cleaning, cross contamination, cooking, chilling.
- Explains the difference between Use By and Best Before dates.
- Creates a risk assessment for a practical food session.

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# data[].attributes.body
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 2-35a
- Describes the journey of food from source to plate for example, from the sea, farms or factories to markets, supermarkets or direct to consumer.

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Through exploration and discussion, I can understand that food practices and preferences are influenced by factors such as food sources, finance, culture and religion. HWB 2-34a
- Identifies factors that may influence food choice, for example, religious, cultural, geographical, ethical factors.

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# data[].attributes.body
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 2-35a
- Creates a dish using fresh, local, seasonal ingredients and calculates food miles of key ingredients.

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Through exploration and discussion, I can understand that food practices and preferences are influenced by factors such as food sources, finance, culture and religion. HWB 2-34a
- Compares the cost of identified ingredients to establish the most economical source

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By investigating food labelling systems I can begin to understand how to use them to make healthy food choices. HWB 2-36a
- Uses different food labelling systems to select foods for a specified dietary requirement, for example, low in fat.

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# data[].attributes.body
When preparing and cooking a variety of foods, I am becoming aware of the journeys which foods make from source to consumer, their seasonality, their local availability and their sustainability. HWB 2-35a
- Explains the benefits of waste management, for example, the 3 ‘Rs’ - reduce, reuse, recycle.

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I can understand how advertising and the media are used to influence consumers. HWB 2-37a
- Identifies three methods of persuasion used by media/advertisers to influence consumers, for example, logos.

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# data[].attributes.body
I am developing dexterity, creativity and confidence when preparing and cooking food. TCH 2-04a

I am developing dexterity, creativity and confidence when working with textiles. TCH 2-04b
- Demonstrates an increasing range of practical skills and cooking techniques, for example, weighing and measuring, kneading, chopping, baking, grilling.
- Demonstrates manual dexterity, for example, using a needle and thread, cutting more intricate shapes, manipulating fabrics and embellishments to create designs on fabric, attaching designs onto fabric.

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# data[].attributes.body
I am developing dexterity, creativity and confidence when preparing and cooking food. TCH 2-04a

I am developing dexterity, creativity and confidence when working with textiles. TCH 2-04b
- Demonstrates an increasing range of practical skills and cooking techniques, for example, weighing and measuring, kneading, chopping, baking, grilling.
- Demonstrates manual dexterity, for example, using a needle and thread, cutting more intricate shapes, manipulating fabrics and embellishments to create designs on fabric, attaching designs onto fabric.

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# data[].attributes.body
I am developing dexterity, creativity and confidence when preparing and cooking food. TCH 2-04a

I am developing dexterity, creativity and confidence when working with textiles. TCH 2-04b
- Demonstrates an increasing range of practical skills and cooking techniques, for example, weighing and measuring, kneading, chopping, baking, grilling.
- Demonstrates manual dexterity, for example, using a needle and thread, cutting more intricate shapes, manipulating fabrics and embellishments to create designs on fabric, attaching designs onto fabric.

Teaching Ideas : -