Using seasonal produce to make soups
Challenge reference: 9531
Active
Notional learning hours
10
Level
Level 2
Subject area
Preparing for Adulthood pathway
Vocational area
Skills
Learning aim
The learner will conduct research into seasonal produce, the nutritional benefits of using seasonal produce to make soup and make comparisons between home made and shop bought produce.
Learning context
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Learning outcomes
(What the learner needs to know, understand or be able to do)
The learner will:
-
1
. Conduct independent research to identify seasonal produce and where it can be sourced. -
2
. Recognise the nutritional benefits of using seasonal produce and be able to make comparisons between home made and shop bought soups.
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Assessment criteria
(What the learner need to demonstrate in order to meet the learning outcome)
The learner can:
- Conduct independent research to identify seasonal produce
- Evaluate the suitability of seasonal produce for soup making
- Identify three recipes for making soups using seasonal produce
- Describe where seasonal produce can be sourced and determine the best value
- Identify the nutritional benefits of using fresh seasonal produce
- Identify the difference in nutritional values of shop bought soups
- Make comparisons between home made and shop bought soups in terms of nutrition
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Assessment methodology
Assessment methodology
Linked to learning outcome
Record of oral questioning
1
Labelled product, video or photographic evidence
2
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