Sensory baking senses: textures
Challenge reference: 5630
Active
Notional learning hours
10
Level
WTE1
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
The learner will explore textures of different ingredients and equipment during baking sessions.
Learning context
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Learning outcomes
(What the learner needs to know, understand or be able to do)
The learner will:
-
1
. Explore a range of baking textures with their hands.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Explore soft textures, e.g. flour, icing sugar, cocoa powder, butter
- Explore grainy textures, e.g. sugar
- Explore sticky textures, e.g. buttercream, honey
- Explore rough textures, e.g. coconut, citrus peel
- Explore runny texture, e.g. milk, golden syrup
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Assessment methodology
Assessment methodology
Linked to learning outcome
Observation checklist
1
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