Journey of Food – Cheese

Suggested Participants – Primary 5/6/7 pupils

All the food we eat comes on a journey to reach us. Find out more about the journey of the ingredients used to produce a cheese. This session involves finding out more about how milk is produced and how cheese is made and there are a range of tasks including real life maths and making soft cheese. A great activity to cover involving food miles, nutrition and the journey of food.

What this pack contains: 

• All the resources to undertake the ‘Journey of food Cheese’ activity with your p5/6/7 class.

• Learning Intentions, Success Criteria and Suggested Experiences & Outcomes.

• Learning for Sustainability links.

• Lesson plan.

• Suggested additional activities.

Learning outcomes:

• We are learning to identify where different ingredients come from.

• We are learning to annotate maps and calculate distances.

• We are learning to accurately weigh and measure ingredients.

Success Criteria:

• I can give examples of locally produced foods

• I can make links between farmers and the food I eat

• I can interpret map scales

• I can present and explain an annotated map

• I can describe the journey of food from source to plate

Experiences and Outcomes

• SOC 2-14a To extend my mental map and sense of place, I can interpret information from different types of maps and am beginning to locate key features within Scotland, UK, Europe or the wider world.

• MTH 2-17d Having investigated where, why and how scale is used and expressed, I can apply my understanding to interpret simple models, maps and plans.

• HWB 2-33a Having learned about cleanliness, hygiene and safety, I can apply these principles to my everyday routines, understanding their importance to health and wellbeing.

• HWB 2-35a 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.

• TCH 2-04a I am developing dexterity, creativity and confidence when preparing and cooking food

Learning for sustainability:

• Goal 4 Quality education: achieve literacy and numeracy.