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.           Recognise a healthy,               balanced nutritious recipe

1.1    Describe the features of a healthy, balanced, nutritious recipe

1.2    Identify an unhealthy recipe giving a reason e.g. high in saturated fat

2.           Understand the importance               of a healthy balanced diet

2.1    Explain nutrition requirements of the body

2.2    Explain possible outcomes of not following a healthy diet

3.           Know how to adapt recipes               and menus to contribute to               a healthy diet

3.1    Describe alternative products and techniques to meet the needs of healthy eating e.g. replacing full fat milk with skimmed or semi-skimmed

3.2    Demonstrate skill and confidence in trying new alternatives to old ideas on at least 2 occasions

4.           Understand the principles of               healthy eating and variety in               diet for people with differing               nutritional needs

4.1    Plan menus ahead of meals for a full 7 days considering all food groups for 2 groups of people with differing nutritional needs

5.           Understand the importance               of flair, creativity and               inventiveness in healthy               eating

5.1    Plan an interesting and stylish special occasion menu that satisfies the requirements of a healthy, balanced, nutritious diet

6.           Understand and refer to               theories that underpins the               principles of healthy eating               and the way that this can be               put into practice

6.1    Produce an extensive workfile of dietary and healthy eating information with recipes, menus and guide to planning for various occasions