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 would, and have, recommended the PG Online DT resources to anyone as a cost effective method of reducing teacher workload and increasing student engagement.
Andrew Seal. Head of Design,Technology and Engineering, Whitgift School
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Your resources save me so much preparation time!
Mr Mark Blundell. Department of Design Technology, One School Global - Lancaster Campus
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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