There are 6 worksheets, homework tasks and an assessment in this unit as well as recipe and evaluation templates. Also included are recipes and guidance for an additional 6 weeks of practical lessons.
Summary
Let pupils plan and create a selection of adaptable dishes using skills and knowledge relating to food hygiene, preparation and individual needs. This is ideal foundation for a related GCSE.
This unit enables pupils to build a repertoire of primarily savoury dishes whilst learning about traditional dishes. The course is delivered with an underpinning ethos of experimentation and acceptance of diversity in food culture. The importance of food-waste management is covered through encouraging meal planning and other strategies. Please note that access to a food room or kitchen is required for this predominantly practical Unit.
What's included in the toolkit?
The currently available units have been written to satisfy the new National Curriculum for Design and Technology. They are designed for teaching at KS3 but individual lessons in some units may also be appropriate for teaching Key Stages 2 or 4, particularly where Year 10 students may not previously have been exposed to certain topics.
I have used PG Online with my GCSE and A level students, and it is the most reliable set of resources I have ever purchased.
Pav Mears Sagoo. Head of Design Technology, Kesteven & Grantham Girls School
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The format and structure of material is logical and clear. I particularly enjoyed the inclusion of Exam Tips which offer students important advice for the examination.
Declan Reel. Department of Design Technology, St Joseph’s High School
There are 6 worksheets, homework tasks and an assessment in this unit as well as recipe and evaluation templates. Also included are recipes and guidance for an additional 6 weeks of practical lessons.
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