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Sensory cooking and hand hygiene

Challenge reference: 6946

Active
Notional learning hours
10
Level
WTE1
Subject area
Preparing for Adulthood pathway
Independent living and housing
Vocational area
Skills
Ability to learn
Learning aim
The learner will develop basic cooking skills through sensory activities and be supported to wash hands after cooking.
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 take part in sensory cooking activities.

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Assessment criteria

(What the learner need to demonstrate in order to meet the learning outcome)

The learner can:

  • Explore cooking using at least two different textures of food
  • Use preferred communication system to give a simple opinion about the textures explored
  • Explore cooking using at least two different temperatures of food
  • Use preferred communication system to give a simple opinion  or preference towards the temperatures explored
  • Explore cooking using at least two different spices
  • Use preferred communication system to give a simple opinion  or preference towards the spices explored
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Assessment methodology

Assessment methodology
Linked to learning outcome
Observation checklist
1
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