Sensory, healthy and safe cooking development
Challenge reference: 7059
Active
Notional learning hours
20
Level
Entry 1
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
The learner will develop confidence exploring and manipulating different foods in order to develop healthy and safe routines in the kitchen in order to be able to prepare basic drinks and snacks.
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 explore dry and wet ingredients.
-
2
. Be able to participate in making and exploring sensory products.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Use their senses to explore at least four wet/dry ingredients, e.g. hot chocolate powder, dried and cooked rice and porridge
- Demonstrate willingness to participate in making at least two different edible sensory products, e.g. jelly slime and cake mixture
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Assessment methodology
Assessment methodology
Linked to learning outcome
Observation checklist
1
Labelled product, video or photographic evidence
2
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