Learn knife skills and washing-up skills.
Weighing skills and oven safety.
Learn how to create a uniform batch when baking.
Learn how to design and plan the production of a recipe.
Application of baking skills.
Explain how to maintain a healthy diet.
Students will develop an understanding of the ingredients that constitute a healthy snack and the function of the different ingredients.
Create healthy snacks and healthy dishes.
Describe different types of bread from around the world.
Design bread based snacks for a particular client.
Students will develop an understanding of what carbohydrates are and the function of carbohydrates.
Their practical work will be based around bread and carbohydrates.
Describe safe and hygienic working practices to prepare the cooking environment.
Identify the stages of a recipe.
Describe the purpose of different ingredients in a recipe.
Describe cooking skills.
Use skills for food preparation and cooking.
Demonstrate cooking skills.
Describe the main food groups.
Describe sources of foods from each main food group.
Explain how seasons affect food availability.
Explain how different factors affect food choices.
Compare ingredients and evaluate all completed dishes.
Students will be prepared for the NCFE exam in November