Eggs Boiled, Scrambled, Fried Breakfast Granola/Flapjack Porridge Bacon Sandwich Fruit Smoothies Packed Lunches Sandwiches Soups Salads/Dressings Breadmaking Pasta Tomato Sauce Pesto Sauce Veg Sauce Potato Dishes Jacket and Fillings Wedges Minced Meat Meatballs Bolognaise Chilli Stews Curry and Rice Lamb & Veg Hot Pot Fish Cod in Sauce Salmon Fish Parcels Quick Cooked Meat Minute Steak Sausages Burgers Chicken Baked Fajitas Stir-Fry Puddings Crumble Stewed Fruit Fruit Salad BBQ Food Kebabs Chicken Fillets Burgers Baking Biscuits Brownies Cakes
Eggs poached omelettes frittata Breakfast French toast porridge and toppings cooked breakfast Packed lunch pasties soups salads Bread pizza Pasta lasagne Veg dauphinoise potatoes roasted veg Minced meat/ vegetarian alternative shepherds’ pie vegetarian burgers Stews hot pot pies dumplings curry Fish fish pie prawn pasta Quick cook meat shops Puddings pies bread and butter pudding BBQ food vegetables in foil kebabs Stir fry Fruit baked grilled Baking Victoria sponge cupcakes muffins Chicken roast chicken dinner
Meal Planning Seasonal Food Sources of Food/Food Choices Store Cupboard ingredients Kitchen equipment Food safety and hygiene Practical skills - Methods of preparation, cooking, presentation Following recipes- Weighing and measuring, oven temperatures etc. Value of passing on information Value of learning home cooking skills Cooking at home (evidence) Long term health benefits Achievement Enjoyment Confidence Enthusiasm Ability to transfer skills to new recipes Ways to pass on info Inspire others Share recipes Cook with others Cook for friends Lunch clubs Delivery Demonstrations of topics Discussions of topics & hygiene & safety Practical’s related to topics Evidence of practical’s and assessment knowledge Assignment Follow a recipe demonstration of safety and hygiene Assessment (Learning outcome 1) Assessment of criteria 1.1, 1.2, 1.3- witness testament of tutor Discussion on achievements and how to pass on information to others Assessment of criteria 2.1 and 2.2 evidence by written work or audio evidence of discussions with tutor/ peers 2.1- 2 benefits of learning cooking skills (evidence of the benefits) 2.2- 2 ways cooking skills can be passed onto others (evidence of doing so) Review of unit and evaluation
Plan a nutritious, home cooked meal using basic ingredients Planning Select recipes - Starter, main course, desert Refer to healthy eating guidelines/ 5 a day Timing/ skills etc- ask advice if needed Cook and present a healthy home cooked meal select ingredients- fresh, seasonal, local kitchen basics- store cupboard ingredients -Equipment- appropriate and safe skills- preparation, cooking, presenting food safety and hygiene- storage, preparations labelling cooking (temps) cooling/ storing (temperatures) following recipes- weighing and measuring -oven temperatures,timings presentation- portion size, colour, aesthetics table setting Understand how to cook economically at home cooking economically meal planning, seasonal food, planning ahead, bulk buying, cook and freeze, leftovers, advice from experts (butcher etc.) Pass on information on cooking meals from scratch Way to pass on information inspire others, share recipes, cook with others, cook for friends and family, lunch clubs Delivery Demonstrations- widen student’s knowledge of food Practical’s- plan, prepare and cook simple meals development of skills ….. practical Discussion- planning, nutrition, sourcing food, shopping, cooking economically, food presentation, peer assessment, cooking at home Assignment plan, prepare and cook 2 course meal- presentation and food safety and hygiene taken into account (learning outcome 2) record evidence of cooking at home and passing on information (learning outcomes 3 & 4) Assessment - evaluate and review each unit of assessment criteria 1.1- planning the meal criteria 2.1, 2.2, 2.3, 2.4, - follow instructions, cooking skills, consider safety and hygiene, presentation of food peer assessment tutor testament photo evidence criteria 3.1- one to one discussion with tutor, written evidence – 3 ways to economise at home criteria 4.1- evidence of passing on information at home- photos, statements etc.