Home Cooking

Course

Home Cooking Key Stage 3

Overview

This course focuses on introducing a variety of basic cooking skills to KS3 students of all abilities. Students also demonstrate methods required to prepare sweet and savoury dishes.

In addition, this course focuses on a range of relevant topics which can be linked to food and the kitchen.

This course lays the foundation for BTEC Level 1.

How will I be assessed

Assessment of basic skills and methods used to prepare a dish.

A written test is also taken by all students.

Student self- evaluation assessment.

All assessments are taken at the end of each term.

What will I learn

• How to use the cooker safely
• Hygiene and safety in the kitchen
• Identify different coloured chopping boards
• Types of eggs
• Symptoms of food poisoning
• Weighing and measuring using grams and kilograms
• Adjusting weights/measurements
• Introduction to food packaging - reading the label

Food Preparation

• Skills - Slicing, peeling, mixing, folding, sieving and grating.
• Methods - Baking, frying, simmering and grilling.

Skills and Knowledge

Learn and be able to demonstrate a variety of methods and skills to prepare a selection of sweet and savoury dishes.

Some skills include; slicing, stirring, folding, creaming and mixing.

Some methods include baking, roasting and frying.

Work independently – the students will understand how to work on their own on specific tasks.

Use initiative – students will learn what initiative is and why it is important when working in the kitchen.

Further Support

https://qualifications.pearson.com/en/qualifications/myskills/btec-home-cooking-skills/about.html

Course

BTEC Level 1 Home Cooking Skills

Overview

This qualification is designed for students who want an introduction to gaining knowledge and skills in using fresh ingredients to plan and prepare a nutritious family meal. It lays the foundations for Level 2.

This is a single unit qualification awarding four credits.

How will I be assessed

This is an internally assessed course where students must identify a suitable recipe in compliance with the set brief. This involves selecting the correct ingredients, preparing the dish using skills/equipment safely/hygienically.

State two ways learning cooking at home is helpful and give two ways that information about cooking at home can be passed onto others.

The students are also expected to complete the following:

A Portfolio of at least six dishes with completed evaluations.

This course is 100% coursework based and internally assessed. There is no examination.

What will I learn

Introduction to Home Cooking Skills

• To follow a recipe step by step to plan and prepare a dish which can be served for a family first course meal.
• Learn the importance of working safely and hygienically: wearing an apron, tying hair back/wearing a hair net and washing hands.
• Identify parts of the cooker.
• Identify different coloured chopping boards and what they are used for.
• Use everyday equipment in the kitchen safely: the cooker, kettle, vegetable knife and different chopping boards.

Skills and Knowledge

Learn and be able to demonstrate a variety of methods and skills to prepare a selection of sweet and savoury dishes.

Some skills include slicing, stirring, folding, creaming, and mixing.

Some methods include baking, roasting and frying.

Work independently – the students will understand how to work on their own on specific tasks.

Use initiative – students will learn what initiative is and why it is important when working in the kitchen.

Further Support

 https://qualifications.pearson.com/en/qualifications/myskills/btec-home-cooking-skills/about.html

Course

BTEC Level 2 Home Cooking Skills

Overview

This qualification is designed for students who want to build on refining food knowledge and technical skills from Level 1. BTEC Level 2 will appeal to students who would like to pursue a career in Catering and Hospitality or Food and Nutrition. There is an emphasis on practical and theory work.

This is a single unit qualification awarding six credits.

How will I be assessed

This is an internally assessed course. Students must identify suitable recipes, plan and prepare a two-course meal in compliance with the set brief. This involves selecting the correct ingredients, planning with accurate timings and preparing the dishes using skills/ equipment safely and hygienically. Students are also assessed on how well they pass on this information to some else.

The students are also expected to complete the following:

Budgeting/Economising exercise to a good standard. A full and comprehensive Portfolio of sweet and savoury dishes with completed evaluations.

What will I learn

• To follow a range of recipes step by step in order to prepare a two course meal which can be served to a family. To be able to pass this information to others.
• The importance of working hygienically: wearing an apron, tying hair back or wearing a hair net and washing hands.
• Working safely with raw meat and poultry to avoid cross contamination.
• How to use equipment independently and safely: the cooker, kettle, selection of knives, blender, frying pan and electric tin opener.
• Knowledge about where food is sourced from.
• How to economise and budget when shopping for food.
• Ways to store food safely.
• Garnishing techniques.
• Meaning of signs and symbols on food packages.
• Ways to pass recipe information onto others.

Skills and Knowledge

Learn and refine a wide variety of skills to prepare a selection of sweet and savoury dishes. Some skills include; slicing, (Bridge and Claw) stirring, folding, piping, chopping, kneading, shaping, binding and mixing.

Learn and refine methods for preparing a selection of sweet and savoury dishes. Some methods include stewing, baking, roasting, braising and shallow /deep fat frying.

Work independently – the students will understand how to work on their own on specific tasks.

Work as a team- the students will experience working together to complete clearing away tasks.

Use initiative to multi-task – students will learn what initiative is and why it is important when working in the kitchen. i.e., clearing away as you work and planning what to prepare first, in order to plate up a meal hot.

Further Support

https://qualifications.pearson.com/en/qualifications/myskills/btec-home-cooking-skills/about.html