2. Our team decided to influence food technology with the Olympics. We will do this by…. Using healthy meals for children to taste… Using recipes from other countries… Using different ingredients… Teaching them about slow releasing energy…

3. We will teach two separate lessons: a theory lesson and a practical. On the first day we are teaching them about healthy and nutritious foods then on the second day the pupils will produce a dish related to a specific country.

4. We will be focusing on three learning objectives: To understand what food is suitable for an athlete. To understand the importance of healthy eating. To be able to make a healthy meal for an athlete that is inspired by a country.

5. On the first day, as a starter, we will ask the children to identify healthy foods. They will then decide which foods would be suitable for athletes in the 2012 games

6. FoodHealthyUnhealthyUnsure Sticks and Dips crisps Salad Flap jacks fruit Chocolate Banana Oranges White Bread Lucazade Task; To find out and add to the table, which foods are healthy and which are not. If you are unsure add to the unsure category.

7. Following the starter we will give the pupils an Olympic country and ask them to list foods they think are from this region. After this they will research on the internet about their countries food and then will be asked to plan a two course meal based on the food of their country.

8. As a plenary we will go through the basic hygiene and safety tips and also through the method.

9. On the second day the pupils will make one course of their planned meal and will be judged on several categories. The three people with the best scores will be awarded on an Olympic style bronze, silver and gold medal system. All pupils will also receive an Olympic participation award.

10. Hands Washed Apron on + tie tucked in Jewellery off Hair tied back Holding knife correctly Not messing with oven Type of ingredients used (fresh, jar) Team Work (practical + cleaning) Overall presentation of dish Please mark the pupils using the following criteria: 5 – Excellent 4 – Very Good 3 – Satisfactory 2 – Ok 1 - Poor