A presentation on progression: learning intent, practical food skills and recipes - given Roy Ballam and Frances Meek (British Nutrition Foundation) and Louise Davies (Food Teachers Centre) on 6 October 2021.
The resources below form a package of support around planning practical food skill progression, enabling pupils to acquire, develop and secure practical food skills, along with knowledge over time. In principle:
- Pupils should acquire, develop and secure practical food skills over time, demonstrating greater accuracy and precision along with time management and dovetailing.
- Practical food skills are not always ‘stand-alone’, pupils will combine practical food skills to make recipes and dishes, e.g. a roux sauce (weigh/measure, stir, melt, simmer and boil).
- Pupils should always demonstrate good food hygiene and safety practices, e.g. getting ready to cook, being safe with sharp or hot equipment.
- Pupils should be given the opportunity to use a wide range of food groups through recipes and other practical activities.
- Pupils should apply their theory-based knowledge in a meaningful way through recipes and practical food activities.
The activity and recipes below can be used by staff and pupils to identify the learning intent, practical food skills used and complexity of recipes.
Is there something wrong with the page? Do you have a suggestion or would like to see something on this page?