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Cooking and Baking

Levels 3 and 4

NZC Achievement Objectives
Te Mātauranga o Aotearoa
  • Properties and Changes of Matter: Classify materials by observing and measuring their properties such as electrical or thermal conductivity or acidity.

  • Ngā Āhuatanga me ngā Panoni Matū: Ka whakarōpū i ētahi matū mā te mātakitaki me te ine i ngā āhuatanga ōkiko, kawekawe hoki, pēnei i te kawe hiko, te kawe pōkākā, me te waikawatanga.

Learning Intentions
Integration Ideas

Learning Intentions are from the Ministry of Education

Integration ideas are from the Ministry of Education

Level 3

  • Be able to describe the taste, texture, and smell of various ingredients and group them accordingly

Level 4

  • Be able to identify the factors that affect the production of carbon dioxide in cooking processes

  • Health and Physical Education: Identify and use safe practices and basic risk-management strategies eg. Managing risks in both the natural and built environments

  • Health and Physical Education: Access and use information to make and action safe choices in a range of contexts eg. Safety in the sun, on the road, near water

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