Our privacy and cookies page explains what they are, which ones we use, and how you can manage or remove them. Don't show this message again.
Understand how to plan and cost nutritionally balanced meals.
Plan a two-course meal, taking into account basic nutritional value and costs.
Give three reasons for choice of meal.
Be able to use fresh ingredients and convenience foods.
Cook a meal using:
(a) fresh ingredients
(b) convenience foods.
Be able to use and maintain a range of domestic kitchen equipment.
Identify and use examples of domestic kitchen equipment to produce a meal.
Clean and store the equipment used.
Be able to use a variety of food preparation methods.
Identify different food preparation methods.
Produce a dish using a range of food preparation methods.
Understand the importance of health and safety in a domestic kitchen.
Identify the main health and safety risks in a domestic kitchen.
Outline how to respond to health and safety risks in a domestic kitchen.