Planning and producing healthy meals

LEARNING OUTCOMES
ASSESSMENT CRITERIA (Understanding, skills, knowledge to be learned) (Standards of achievement against which outcomes will be measured)

The learner will be able to:

1. Recognise and use a range of
basic utensils and equipment
1.1 Select the appropriate kitchen utensils and follow the correct procedure
for their use
1.2 Clean tools, utensils and equipment correctly
1.3 Store tools, utensils and equipment correctly
2. Understand the importance of cost
and nutrition in planning a meal

2.1 Plan a nutritious menu for a given occasion, on a given limited budget
e.g. family supper, vegetarian meal
2. Understand the importance of cost
and nutrition in planning a meal
3.1 Produce at least 3 well prepared, nutritious dishes 4. Produce a workfile of relevant
information
4.1 Produce a workfile of information and at least 4 recipes for healthy
eating

Can be run as an inset for LA's, schools and organisations