Grade R Taste and Smell Lesson Plan: Life Skills

Grade R Life Skills Lesson Plan: Taste and Smell

Materials Needed:

  • Physical Items: Various fruits (apple, banana, lemon, orange), biscuits, chocolate, salt, sugar, coffee beans, and vinegar.
  • Supplies: Small paper cups, spoons, napkins, a blindfold.
  • Technology: Audio clips of different tasting/smelling items (optional).

Learning Objectives:

  1. Recognise and identify different tastes (sweet, sour, salty, bitter) and smells.
  2. Describe and differentiate between various foods based on their taste and smell.
  3. Understand the basic concepts of taste and smell and their importance in daily life.


  1. Sweet: Having the taste or flavour characteristic of sugar.
  2. Sour: Having an acidic taste like lemon or vinegar.
  3. Salty: Tasting of or containing salt.
  4. Bitter: Having a sharp, pungent taste or smell.
  5. Flavour: The distinctive taste of a food or drink.

Previous Learning:

Students have previously learned about their five senses (sight, hearing, touch, taste, and smell) in a general sense. Today, we are focusing specifically on the senses of taste and smell.

Anticipated Challenges and Solutions:

  • Challenge: Some students may be hesitant to taste or smell new items.
  • Solution: Encourage but do not force participation. Offer familiar items first and provide reassurance.

Beginning Activities (4 minutes):

  1. Introduction (2 minutes):
  2. Greet the students and introduce the learning objectives for the lesson.
  3. Explain that today, we will explore how we use our taste and smell senses.

  4. Activating Prior Knowledge (2 minutes):

  5. Ask students about their favourite foods and what they like about them.
  6. Briefly discuss what we mean by taste and smell.

Middle Activities (32 minutes):

  1. Direct Instruction (8 minutes):
  2. Introduce the four basic tastes: sweet, sour, salty, and bitter.
  3. Show examples of foods that represent each taste category (e.g., chocolate for sweet, lemon for sour).
  4. Discuss how the nose helps us smell, and how taste and smell work together.

  5. Guided Practice (12 minutes):

  6. Taste Test Activity (6 minutes):
    • Divide students into small groups.
    • Blindfold each student and give them small tastes of different foods (apple, lemon, biscuit, etc.).
    • Ask them to guess the taste and describe it.
  7. Smell Test Activity (6 minutes):

    • Remove blindfolds and introduce different smells (coffee beans, vinegar, orange peel).
    • Let students smell the items and guess what they are.
  8. Independent Practice (12 minutes):

  9. Tasting and Smelling Centres (6 minutes):
    • Set up stations with various foods and smelling items.
    • Allow students to rotate through and explore each station.
  10. Discussion (6 minutes):
    • Come together as a class and discuss what they tasted and smelled.
    • Ask which flavours they liked best and why.

End Activities (4 minutes):

  1. Consolidation (3 minutes):
  2. Recap the lesson by discussing the different tastes and smells.
  3. Have students name one item they tasted/smelled and describe it using the vocabulary introduced.

  4. Exit Ticket (1 minute):

  5. Each student names one new thing they learned about taste or smell.

Assessment and Checks for Understanding:

  • Observation: Monitor student engagement and participation during activities.
  • Questions and Answers: Use questioning throughout the lesson to check for understanding.
  • Exit Ticket: Review students’ responses to ensure they grasped the key concepts.

Differentiation Strategies for Diverse Learners:

  • Scaffolding: Use visual aids (pictures of items) for students who need additional support.
  • Extensions: Ask advanced students to explain why different foods have different tastes and smells.
  • Adaptations: For students with sensory sensitivities, offer alternative activities such as describing the food items without tasting.

Teaching Notes:

  • Ensure all food items are safe for consumption and check for any food allergies in advance.
  • Be mindful of students who may have heightened sensitivity to strong smells or tastes.
  • Incorporate sensory breaks if students seem overwhelmed.
  • Highlight the importance of our senses in daily life and how they help us enjoy and understand the world.

This lesson is designed to be interactive and engaging, helping young learners make meaningful connections with their senses of taste and smell.