understand and and describe apply the features studied principles of a use the eight healthy and points of a varied diet compass, four prepare and and six-figure cook a variety grid references, of symbols and predominantly key (including savoury dishes the use of using a range of Ordnance cooking Survey maps) techniques to build their knowledge of understand the United seasonality, and Kingdom and know where the wider world and how a variety of use fieldwork to ingredients are observe, grown, reared, measure, caught and record and processed. present the human and physical features in the local area using a range of methods, including sketch maps, plans and graphs, and digital technologies.
understand and apply the principles of a healthy and varied diet prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques understand seasonality, and know where and how a variety of ingredients are grown, reared, caught and processed. and describe features studied use the eight points of a compass, four and six-figure grid references, symbols and key (including the use of Ordnance Survey maps) to build their knowledge of the United Kingdom and the wider world use fieldwork to observe, measure, record and present the human and physical features in the local area using a range of methods, including sketch maps, plans and graphs, and digital technologies.
year6_ngps.docx