Making a fish dish
Challenge reference: 6640
Active
Notional learning hours
20
Level
Level 2
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
The learner will be able to hygienically, source, prepare, cook, and present a sustainable fish dish.
Learning context
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Learning outcomes
(What the learner needs to know, understand or be able to do)
The learner will:
-
1
. Be able to identify and source a sustainable fish species.
-
2
. Be able to understand how to prepare a whole fish.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Match pictures of sustainable fish species with their names, using a picture-based worksheet
- Participate in group activities, where they can identify sustainable fish to purchase in a real life setting
- Outline why the fish chosen is sustainable
- State what food safety practices need to be followed to ensure food safety to required food safety standards
- State what equipment would be needed to prepare the fish and how to use safety
- State where and how raw fish should be stored
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Assessment methodology
Assessment methodology
Linked to learning outcome
Observation checklist
1
Record of oral questioning
2
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