Healthy Eating
Students will develop their understanding of how food products can be manufactured. They work with basic recipes to experiment with ingredients, methods, flavourings, texture and shape. They are introduced to basic industrial practices e.g. sensory analysis. Students also develop their designing skills by learning how to evaluate food outcomes and suggest improvements. They use a variety of equipment safely and effectively, putting into practise food hygiene requirements and identifying healthy eating issues.
Key Learning Outcomes
Basic understanding of the safe and hygienic use of equipment and ingredients.
Supported to produce edible outcomes.
Evaluate at a basic level and taste test practical outcomes using star diagrams.
Be able to identify improvements.
Understand the need to eat more fruit and vegetables (Healthy Eating).