Content
Students learn how to take positive action to enhance their own and others’ safety, well-being and health.
Topics may include:
- Introduction to kitchen hygiene and safety
- Observing kitchen routines
- Correct and safe use of kitchen appliances
- Following and adapting selected recipes
- Safe food handling practices
Supported by the students’ knowledge and application of healthy food guides, there is a focus on creating a toolbox of skills to make choices, creating a sustainable life.
Discussions may cover:
- ‘What is a diet’?
- Lifestyle diseases
- Obesity
- Poor food choices
- Processed foods vs home-cooked
- Reducing food waste through better recycling
- Growing vegetables and herbs at home
- Advertising
- Eco-friendly packaging
- Sustainability
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Assessment
Tasks may include:
- Theory:
- Brochure: Highlight the ways to reduce food poisoning when cooking at a community event
- Research Task: Nutrition through the Life Cycles of Life
- Research Task: Nutrients and the Functional Properties of Food
- Investigation: Diets
- Practical:
- High and low-risk foods, food poisoning, legislation concerning food preparation and serving, knife skills, yeast cookery, types of frying, garnishing and decoration
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