A complete 6-lesson unit of work designed to teach students about food origins and provenance. This scheme explores where food comes from, how it is produced and the impact food systems have on the environment. Ideal for building strong foundational knowledge before practical food work.

What the unit covers:
• Provenance of bread, pasta, cereals, oats and rice
• Different farming methods
• Food provenance across all major food groups
• Environmental impact of food production and sustainability issues

Suitable for:
• Food Technology
• Food Science
• Cooking and Nutrition
• Catering and Hospitality

What’s included:
• Fully planned lesson slides for all 6 lessons
• SEN/AEN friendly formatting
• Written and theory-focused activities
• Tasks linking provenance knowledge to practical learning

Ideal for:
• Key Stage 3 classes
• Supporting GCSE Food and Nutrition or similar specifications
• Reinforcing theory ahead of practical sessions
• Setting for cover when needed

This unit provides everything required to teach food provenance with clarity, depth and real-world relevance.