Www.foodafactoflife.org.uk



Food – a fact of life resources to support the BTEC Home Cooking Skills Level 1 specificationThe 11-14 Years area and 14-16 Years Area of the Food – a fact of life website provides information and resources to support some aspects of the teaching of BTEC Home Cooking Skills.306451082550Resource areas in the 14-16 Years area include:Healthy eating HYPERLINK "" Cooking, including food hygiene and safetyConsumer awarenessWhere food comes fromFood commoditiesKnowledge organisersActivity packsQuizzesNutritional analysis 00Resource areas in the 14-16 Years area include:Healthy eating HYPERLINK "" Cooking, including food hygiene and safetyConsumer awarenessWhere food comes fromFood commoditiesKnowledge organisersActivity packsQuizzesNutritional analysis 64236606350The Food – a fact of life links support the following specification areas:Unit 1 Learning outcome 1Select and prepare ingredients for a recipeUse cooking skills when following a recipeUnit 1 Learning outcome 2 Demonstrate food safety and hygiene throughout the preparation and cooking processReflect on own learning about the value of gaining cooking skills0The Food – a fact of life links support the following specification areas:Unit 1 Learning outcome 1Select and prepare ingredients for a recipeUse cooking skills when following a recipeUnit 1 Learning outcome 2 Demonstrate food safety and hygiene throughout the preparation and cooking processReflect on own learning about the value of gaining cooking skillsResource areas in the 11-14 Years area include:Healthy eatingCooking, including food hygiene and safety HYPERLINK "" Where food comes fromFood commoditiesKnowledge organisersActivity packsNutritional analysisQuizzesDepending on pupil need, suitable resources may also be found in the 7-11 Years area.There are also resources for teachers to support planning and teaching.Support and information around food, nutrition and healthy eating can also be found at: .uk Healthy livingBNF blogsBNF talksUnit 1: Home Cooking Skills (Level 1)Learning Outcomes and assessment criteriaLink to 11-14 Years Food – a fact of life resourcesLink to 14-16 Years resourcesLearning Outcome 1Be able to use cooking skills to make home cooked food that does not use pre-prepared, ready cooked food.Assessment criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredientsSelecting ingredients ingredientsSelecting ingredients Assessment criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredients Meal planning Choosing ingredients Meal planning Choosing ingredients Meal planning Choosing ingredients Meal planning Assessment criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredients Current healthy eating adviceEat well: Energy and nutrients: Diet and health: Nutrition labels: ingredients Current healthy eating advice Energy and nutrients: Nutritional needs through life: Health issues: Assessment criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredients Cost and availability of ingredients and money available ingredients Food prices and costing a recipe Choosing ingredients Food prices and costing a recipe Assessment criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredients Fresh food: food labelling Choosing ingredientsFresh food: food labelling Assessment criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredients Fresh food: seasonal food ingredients Fresh food: seasonal food Assessment criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredients Fresh food: food commodities Posters: Choosing ingredients Fresh food: food commodities Assessment criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredients Sourcing: Where food comes from Choosing ingredients Sourcing: Where food comes from food comes from videos and quizzes: Assessment criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredients Sourcing: food certification and assurance schemes Choosing ingredients Sourcing: food certification and assurance schemes ingredients Sourcing: food certification and assurance schemes Choosing ingredients Sourcing: food certification and assurance schemes criteria 1.1 Select and prepare ingredients for a recipeChoosing ingredients Food labelling: fridge and store cupboard management Assessment criteria 1.1 Select and prepare ingredients for a recipeKitchen basicsStore cupboard ingredients criteria 1.1 Select and prepare ingredients for a recipeKitchen basicsKitchen equipment Kitchen basicsKitchen equipment basicsKitchen equipment Assessment criteria 1.1 Select and prepare ingredients for a recipeRecipes Food – a fact of life recipesBeefCereals, e.g. flour, oatsDairy, e.g. milk, cheeseEggsFish and shellfishFruitLambNoodles, pasta and ricePorkPotatoesPoultryRecipes Food – a fact of life recipesVegetables, including pulsesRecipe videos BNF Healthy Eating Week @Home cooking session videosBNF Healthy Eating Week 2020 cooking session videosRecipe activities RecipesRecipe information sheets RecipesRecipe information sheets criteria 1.1 Select and prepare ingredients for a recipeActivity packs – presentations, activities and recipes50 minutes lessonsFood life skills Fibre activity packBread activity pack Harvest festival activity packFood route – journals covering:Diet and health;Consumer awareness;Cooking;Food safety;Active lifestyles.Depending on learning need, the 7-11 Years Food route resources may also be appropriate.Knowledge organisers 7-11 Years, 11-14 Years, 14-16 Years. Assessment criteria 1.2 Use cooking skills when following a recipeSkills skills videos PeelingGratingThe claw gripThe bridge holdOnion preparation Using flour (rubbing in) Using flour (forming a dough)Using flour (rolling out) Using flour (folding in)Using flour (spooning mixture into cases)Using the hob (boil/simmer)Using the hob (frying)SkillsUsing the grillUsing the ovenRed meat skills videosMeat preparation – knife skillsMeat preparation – prepare, combine and shape Making meat tenderCooking meat – the hob HYPERLINK "" Cooking meat – the grillCooking meat – the ovenTo search for recipes that demonstrate a particular food skill, use the Food skills filter on the recipes page of Food – a fact of life. Remember to clear the filter when starting a new search.Skills Assessment criteria 1.2 Use cooking skills when following a recipeFollow recipe Follow recipeVideosWeighing ingredientsMeasuring liquids Measuring with spoonsCooking interactive activities – cooking videos with questions, ingredient and equipment images with information via ‘hot spots’ and recipe ‘fill in the gaps’ recipeTime management Food presentation Assessment criteria 1.3 Demonstrate food safety and hygiene throughout the preparation and cooking processFood safety and hygieneFood poisoning Food safety and hygieneFood poisoning Assessment criteria 1.3 Demonstrate food safety and hygiene throughout the preparation and cooking processFood safety and hygieneGood personal hygiene Food safety and hygieneGood personal hygiene Assessment criteria 1.3 Demonstrate food safety and hygiene throughout the preparation and cooking processFood safety and hygieneSafe storage, preparation and cooking of food Food safety and hygieneSafe storage, preparation and cooking of food Food safety and hygiene Safe storage, preparation and cooking of food Food safety and hygieneSafe storage, preparation and cooking of food Assessment criteria 1.3 Demonstrate food safety and hygiene throughout the preparation and cooking processFood hygiene and safetyEnsuring safe food Learning outcome 2Understand the value of passing on information about home cookingAssessment criteria 2.1Reflect on own learning about the value of gaining cooking skillsValue of learning home cooking skills: benefits to long term wellbeing of self and familyHealthy earing Resources that pupils can use with their parents and carers around:BreakfastEat wellHealthy lunchboxesHealthy hydrationValue of learning home cooking skills: benefits to long term wellbeing of self and familyFood – a fact of life (FFL) Personal and professional developmentFFL Personal and professional development is designed to support the training needs of those that teach food, based around delivering the curriculum.?FFL training includes conferences, courses, webinars and practical workshops. Further information about FFL personal and professional development, including training, can be found here: .uk ................
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