This Food Technology resource is designed for Year 7-8 students and aligns with the Victorian Curriculum V9.0 (VCDSTC034 & VCDSTC044). It combines nutrition theory and a student-friendly Chow Mein recipe to help students explore the role of carbohydrates in a balanced diet while building practical kitchen skills.
What’s Included:
• Chow Mein Recipe Sheet (easy-to-follow, with clear instructions)
• Carbohydrates Theory Sheet (informative, age-appropriate explanation of complex and simple carbs)
• 5-question worksheet (based on the theory sheet, designed to consolidate learning)
Skills Covered:
• Interpreting and following a recipe
• Understanding macronutrients (carbohydrates)
• Applying safe and hygienic kitchen practices
• Reflecting on the nutritional role of ingredients
Curriculum Links:
• VCDSTC034: Explore how food and fibre are produced and how food is selected and prepared for healthy eating
• VCDSTC044: Investigate food preparation techniques and plan food solutions
• Also suitable for the Australian Curriculum equivalent codes (ACTDEK021 & ACTDEP026)
Great for a standalone double lesson or as part of a nutrition unit- I completed this in a 96minute double lesson. Suitable for students of mixed ability, including those with developing literacy.
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