Saucy Sauces
Students will develop different sauce making methods through practical experiences and how they are relevant for different applications and recipes. Understand the importance of weighing ingredients accurately and the knock on effect this can have on end products. Students to create a presentation/layout of pages for research on A3. Students to work as a team to design and make a dish/es from given ingredients.
Cultural Cookery
Students will learn about how different cultures eat. They will briefly investigate four different cultures and produce a practical dish based on each. After researching one of these cultures in more detail, they will design and make a dish suitable for a main meal in their chosen culture. Students will add to their knowledge of nutrition, a balanced diet, safe and hygienic working practises. They will be encouraged to use a variety of ingredients and processes when designing and making their dishes.
Key Learning Outcomes
Understand how different sauces can be made and suitable applications for them, including making a cultural dish.
How to follow recipes accurately and understand what happens when foods are cooked.
Write detailed recipes with timings and design their own packaging.
Make suitable nutritional choices for their recipes.
Understand nutrients and foods they are found in.
Make appropriate choices of ingredients and begin to understand how to adapt them.
Link specifications and brief to their ideas and use them to evaluate.
Design and make an improved main meal dish based on a culture, different to their own.
Make use of evaluation skills at each stage of the process.
Evaluate working methods as well as outcomes.
Organise time, process and equipment to produce an acceptable outcome.
Demonstrate and utilise the safe and hygienic use of tools and equipment.