This Valentine’s Day primary resource gives children an opportunity to get creative and practise cooking and crafts by making fun foods, such as Valentine’s Day breakfast, pizza and a healthy fruit bouquet.

Pupils will be challenged to follow instructions to make edible Valentine treats, including a fruity bouquet and heart-shaped strawberries, as well as a secret scroll for writing a Valentine’s Day message in our National Geographic Kids’ primary resource sheet.

The teaching resource can be used as a printed handout for instruction in class time, or for display on the interactive whiteboard.

Activity: Ask children to complete the task on the page or and adapt the instructions for their own creativity (i.e. different pizza topping designs, different fruits and colours for the bouquet).

Nat-geo-kids-school-subscription

 

N.B. The following information for mapping the resource documents to the school curriculum is specifically tailored to the English National Curriculum and Scottish Curriculum for Excellence. We are currently working to bring specifically tailored curriculum resource links for our other territories; including South Africa, Australia and New Zealand. If you have any queries about our upcoming curriculum resource links, please email: schools@ngkids.co.uk

 

This Culture primary resource assists with teaching the following EYFS objectives from the National Curriculum:

Literacy: Reading: children read and understand simple sentences. [Following instructions] 

Expressive arts and design: Exploring and using media and materials: children sing songs, make music and dance, and experiment with ways of changing them. They safely use and explore a variety of materials, tools and techniques, experimenting with colour, design, texture, form and function. 

 

National Curriculum Key Stage 1 Art objective:

Pupils should be taught:

  • to use a range of materials creatively to design and make products    
  • to use drawing, painting and sculpture to develop and share their ideas, experiences and imagination 
  • to develop a wide range of art and design techniques in using colour, pattern, texture, line, shape, form and space

 

National Curriculum Key Stage 1 Cooking and nutrition (Design and technology) objectives:

Pupils should be taught:

  • use the basic principles of a healthy and varied diet to prepare dishes 
  • understand where food comes from.

 

National Curriculum Key Stage 2 Cooking and nutrition (Design and technology) objective:

  • understand and apply the principles of a healthy and varied diet

 

This Culture primary resource assists with teaching the following Expressive arts Early level objectives from the Scottish Curriculum for Excellence: 

  • I have the freedom to discover and choose ways to create images and objects using a variety of materials.

 

Scottish Curriculum for Excellence First level Expressive arts objectives:

  • I have the opportunity to choose and explore a range of media and technologies to create images and objects, discovering their effects and suitability for specific tasks. 
  • I can create and present work using the visual elements of line, shape, form, colour, tone, pattern and texture.

 

 Scottish Curriculum for Excellence Second level Expressive arts objectives:

  • I can create and present work that shows developing skill in using the visual elements and concepts.

 

Scottish Curriculum for Excellence Third level Expressive arts objectives:

  • I can use and combine the visual elements and concepts to convey ideas, thoughts and feelings in expressive and design work.

 

Scottish Curriculum for Excellence Fourth level Expressive arts objectives:

  • I can use the visual elements and concepts with sensitivity to express qualities and relationships and convey information, thoughts and feelings. I can use my skills and creativity to generate original ideas in my expressive and design work.

  

This Food primary resource assists with teaching the following Health and wellbeing Early level objectives from the Scottish Curriculum for Excellence:

  • I enjoy eating a diversity of foods in a range of social situations.
  • Together we enjoy handling, tasting, talking and learning about different foods, discovering ways in which eating and drinking may help us to grow and keep healthy
  • I explore and discover where foods come from as I choose, prepare and taste different foods.

 

Scottish Curriculum for Excellence First level Health and wellbeing objectives:  

  • 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.

 

Scottish Curriculum for Excellence Second level Health and wellbeing objectives: 

  • Through exploration and discussion, I can understand that food practices and preferences are influenced by factors such as food sources, finance, culture and religion.
  • 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.

 

Scottish Curriculum for Excellence Third level Health and wellbeing objectives: 

  • Through practical activities using different foods and drinks, I can identify key nutrients, their sources and functions, and demonstrate the links between energy, nutrients and health.
  • I can apply food safety principles when buying, storing, preparing, cooking and consuming food.

 

Scottish Curriculum for Excellence Fourth level Health and wellbeing objectives: 

  • I can apply my knowledge and understanding of nutrition, current healthy eating advice and the needs of different groups in the community when planning, choosing, cooking and evaluating dishes.
  • Having identified diet-related conditions, I can adapt and cook recipes to suit individual needs.

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