LEARNING OUTCOMES

ASSESSMENT CRITERIA

(Understanding, skills, knowledge to be learned)

(Standards of achievement against which outcomes will be measured)

The learner will be able to:

The learner has achieved this because (s)he can:

1. Understand how to prepare a limited range of fruit and vegetables.

1. Recognise the impact of an unhealthy diet.

1. Appreciate the actions that can be taken to improve health through healthy eating, including the benefits in the long term.

1. Understand how to shape and handle mixtures.
   
2. Understand the use of baking tins or trays.
   
3. Understand the issues of health and safety when working in the kitchen.

1.1    Prepare fruit and vegetables to produce simple dishes e.g. cheese and potato pie, coleslaw salad, fruit crumble, vegetable soup, fruit salad.                                                                                                              

2.1    Use (i) scales, (ii) measuring jugs.

3.1    Demonstrate the ‘Rubbing in’ method of cake making.

4.1    Prepare and cook the following items: Plain cake, Scones, Crumble.

5.1    Demonstrate the correct method of: (i) Greasing a tin (ii) Flouring a tin (iii) Lining a tin.

6.2    Demonstrate how to: (i) Wash up (ii) Clear away (iii) Work safely and hygienically.