Engaging with kitchen safety
Challenge reference: 9199
Active
Notional learning hours
10
Level
WTE1
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
The learner will engage with items within a kitchen to learn what is safe or not safe.
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 hot and cold through sensory activities. -
2
. Engage with activities about things to touch/not touch.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Explore and taste a range of hot and cold foods
- Use preferred communication device to make a simple comment about food (e.g., hot/cold, more/finished)
- Explore hot and cold materials through touch (e.g. hot and cold water)
- Use preferred communication device to make a simple comment about materials (e.g., hot/cold, more/finished)
- Engage with social stories about what objects are safe to touch or not
- Engage with videos about what objects are safe to touch or not
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Assessment methodology
Assessment methodology
Linked to learning outcome
Observation checklist
1
2
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