Use a worksheet to match where food should be stored -open cheeses in fridge -peas in freezer -tins in cupboard Create a for the ILSC for where food items should go for the front of the cupboards/fridge. Students experiment by leaving a range of perishable food item out over a period of a week and predicting what would happen to it. Take photographic evidence. Weeks Key Learning Resources Key Learning AC 1.1-select the correct ingredients for basic dishes. Marking and Assessment Theme 1.Be able to Provide a list of cold, basic dishes (eg. buffet SEMSC Social Skills, recognizing familiar dishes D16 prepare food style food) and leaners will have to write for cold down what ingredients they think the dishes Basic preparation are made of. IT Researching recipes of cold cooking/ cold cooking food or cold Provide learners with a recipe of each dish form other parts of the world. cooking. and show them what ingredients are actually Find a recipe for what they want to cook. in the dishes-compare to actual recipe. ILS Basic food knowledge, awareness of where food Leaners to write down against each ingredient items are kept in the home, visiting local shops. where they can be found in the kitchen Numeracy Money, looking at weight of ingredients, (fridge, freezer, larder etc). Put leaners into groups to decide on a cold dish to make form a small selection Communication discussion, speaking and listening skills, reading Learners to look in the flat and see which packaging, writing a shopping list, ingredients they already have. Learners can go to the local shop to buy any ingredients that they don’t have. Bingo flash cards of ingredients and where they can be found at home. Weeks Key Learning Resources Key Learning Marking and AC 1.2-choose the correct equipment and handle Assessment Theme safely and hygienically. 1.Be able to Laptops Leaners to SEMSC list/choose from Social pictures Skills what prepare food equipment they think they need. D16 for cold Camera -serving dishes IT Creating safety posters, creating safety Basic preparation ILS Handling kitchen eqipmwnt safely food -cutlery Kitchen hygiene knowledge.
Use a worksheet to match where food should be stored -open cheeses in fridge -peas in freezer -tins in cupboard Create a for the ILSC for where food items should go for the front of the cupboards/fridge. Students experiment by leaving a range of perishable food item out over a period of a week and predicting what would happen to it. Take photographic evidence. Weeks Key Learning Theme Resources Key Learning Marking and Assessment AC 1.1-select the correct ingredients for basic dishes. D16 Basic food 1.Be able to prepare food for cold preparation or cold cooking. Provide a list of cold, basic dishes (eg. buffet style food) and leaners will have to write down what ingredients they think the dishes are made of. Provide learners with a recipe of each dish and show them what ingredients are actually in the dishes-compare to actual recipe. Leaners to write down against each ingredient where they can be found in the kitchen (fridge, freezer, larder etc). Put leaners into groups to decide on a cold dish to make form a small selection Learners to look in the flat and see which ingredients they already have. Learners can go to the local shop to buy any ingredients that they don’t have. Bingo flash cards of ingredients and where they can be found at home. SEMSC Social Skills, recognizing familiar dishes IT Researching recipes of cold cooking/ cold cooking form other parts of the world. Find a recipe for what they want to cook. ILS Basic food knowledge, awareness of where food items are kept in the home, visiting local shops. Numeracy Money, looking at weight of ingredients, Communication discussion, speaking and listening skills, reading packaging, writing a shopping list, Weeks Key Learning Theme Resources Key Learning Marking and Assessment AC 1.2-choose the correct equipment and handle safely and hygienically. D16 Basic food 1.Be able to prepare food for cold preparation Laptops Camera Leaners to list/choose from pictures what equipment they think they need. -serving dishes -cutlery SEMSC Social Skills IT Creating safety posters, creating safety ILS Handling kitchen eqipmwnt safely Kitchen hygiene knowledge.