Curriculum for Excellence ‘Benchmark’

Identifies nutrient sources and their functions, including, fat, carbohydrate, vitamins, calcium, iron, dietary fibre.
Prepares dishes and identifies the main nutrients they contain.

Identifies and demonstrates creative and innovative ways to solve the design brief.

Designs and makes a new product.
Evaluates the product against own specifications and identifies how it could be improved.

Selects from and uses a wider range of ingredients and a more complex range of skills and equipment, for example, rubbing-in, shaping, simmering, creaming, decorating, garnishing.

(homework throughout the course will be to practice practical skills)

Activity

• Intro to nutrients and protein

  Fats, Carbs, Water and Fibre
  Homework task 1
  Practical – Burgers

  Practical – Breadalbane bites

  Vitamins and minerals

  Practical Pizza Whirls

  Practical Vegetable and Bean soup

  Dietary Goals
  Homework task 2
  Design and make – food orders

  Practical – Muffins

  Practical – Design and Make
  Homework 3 revision
  Pizza Evaluation and Assessment

Curriculum for Excellence ‘Benchmark’

Evaluates the different sensory qualities of food and drinks

Evaluates the role of food within social and cultural contexts, for example, using staple foods in different countries, food in the religious context.
Applies appropriate eating and drinking behaviours in different settings.

Selects from and uses a wider range of ingredients and a more complex range of skills and equipment, for example, rubbing-in, shaping, simmering, creaming, decorating, garnishing.

Within a food / textile context:
Uses a range of creative and innovative strategies to investigate a design brief.
Researches materials and resources available.

Evaluates the product against own specifications and identifies how it could be improved.

Homework for this unit will involve research and planning chosen dishes.

Activity

Presentation from Rannoch Smokery to discuss their products and company
Presentation from Royal Highland Education Trust on seasonal and local products
Introduction
Menu planning
Garnish
Make starter
Make main course
Make dessert
Evaluation of dishes

Curriculum for Excellence ‘Benchmark’

Evaluates the role of food within social and cultural contexts, for example, using staple foods in different countries, food in the religious context.

Identifies nutrient sources and their functions, including, fat, carbohydrate, vitamins, calcium, iron, dietary fibre.
Prepares dishes and identifies the main nutrients they contain.

Selects from and uses a wider range of ingredients and a more complex range of skills and equipment, for example, rubbing-in, shaping, simmering, creaming, decorating, garnishing

Activity

Nutrient re-cap lesson -complete worksheet and for homework if not finished
Practical – Dahl
Practical – Vegetable Samosas
Practical Sweet and Sour Noodles
Staple and cultural ingredients – project work
Staple and cultural ingredients – project work
Staple and cultural ingredients – project work completed and presented
Practical – Chicken Nuggets and Wedges
Practical – Egg Fried Rice
Practical – Patatas Bravas
Practical – Magdalenas
Practical – Highlander Short bread