Task 11:

Think up an interesting drink, salad, spread or soup recipe from plants and their parts (herbs and trees), mushrooms and field crops which are typical for given season.(Work in small groups).

Procedure:

The teacher divides pupils into small groups or pairs and explains the task. She gives an example of a recipe from chosen ingredients based on the season. After completing the task, the whole-class check, an exchange of the findings and oral evaluation (pupil‘s verbal assessment) of the task are carried out. Pupils, together with the teacher, consider whether the recipes belong to a healthy diet or not.

Recommended teaching method/organisational form:

Problem-based learning/group work (or work in pairs). If the task variation is being done, then practical method is recommended.

Key – example:

According to pupils, for example:

Spring: nettles, common lady‘s mantle – Easter stuffing: rolls, eggs, the herbs, cooked meat, salt, pepper + procedure. Or tea can be made from the herbs.

Variation:

Pupils prepare a meal in the school canteen according to the chosen recipe.

Or pupils make a cookery book according to the seasons of the year (in a printed or electronic version) divided into sections: drinks, spreads, soups, main courses, desserts – here a co-operation with older students is suitable.

Gifted pupils (gifted learners, gifted students):

Gifted pupils can make a weekly menu according to the season of the year (based on the given task).

Pupils with SEN (special educational needs):

Pupils can choose only one season and one meal.