KS4 WJEC Home Economics Food & Nutrition

1. Time Plan... KS4 WJEC Home Economics Food & Nutrition

2. Mrs Keeble's Expectations • Always do your best work. • BEST work needs concentration. • Concentration is sitting, working quietly. • Treat others & their work with respect. • Do not wander round the room. • If you get stuck try asking a friend? • Do not run/throw things in the room. • Enjoy your lesson.

3. Learning Objectives • To understand what HACCP is required when making your dish/es • To understand why a time plan is needed when completing practical tasks • To produce a time plan of your dish with at least 3 HACCP points • To complete a nutritional analysis • I will learn: • Why HACCP is needed • Stages of making my dish/es • What a time plan is • By the end I will begin to………………. • Understand the key words • List checks to make (HACCP) when completing a practical for my dish/es • Start to complete my time plan and nutritional analysis for my dish/es

4. Success Criteria All: List two HACCPs for making your dish/es. List the ingredients, create a basic time plan for making and start a nutritional analysis of your dish/es (Up to Grade C) Most: List three HACCPs for making your dish/es. List the ingredients, create a good time plan for making and complete a nutritional analysis of your dish/es (Grade B) Some: List at least 5 HACCPs for making your dish/es. List the ingredients, create an accurate time plan for making and complete a nutritional & costing analysis and a food label for your dish/es(Grade A- A*)

5. Key Words Hazard Analysis Critical HACCP Control Point Cleaning • Temperature • Time Plan • Function • Quality Control • Cross-Contamination • Disinfect L.O. To understand what HACCP is and how it is used

6. When it comes to your controlled assessments it is essential you create a specific and methodical time plan to help you achieve your best. A time plan is a step by step guide of how to prepare and make your dish in the time given. Time Plan... L.O. To understand what a Time Plan is and how it is used L.O. To understand why a time plan is needed when completing practical tasks

7. Important facts to include….. Time Plan... L.O. To understand what a Time Plan is and how it is used L.O. To understand why a time plan is needed when completing practical tasks

8. Now complete your own time plan. Must: Complete a basic time plan including times, ingredients, equipment and basic instructions and identify some special points. Should: Complete a number of special points (e.g. temps of ovens) Could: Use your own words, don’t just copy out the recipe as it is on the copy given to you. GO!!!!! Time Plan... L.O. To understand what a Time Plan is and how it is used L.O. To understand why a time plan is needed when completing practical tasks

9. Exemplar Work - Quality Control Checklist for Scones L.O. To understand what HACCP is and how it is used

10. GO!!!!! Complete a nutritional analysis and calculate the costing's of your dish/esusing: L.O. How to complete a costing breakdown for a practical task/ controlled assessment L.O. To understand why a nutritional analysis programme is needed when completing practical tasks

11. Success Criteria All: Did you list two HACCPs for making your dish/es. Did you list the ingredients, create a basic time plan for making and start a nutritional analysis of your dish/es (Up to Grade C) Most: Did you list three HACCPs for making your dish/es. Did you list the ingredients, create a good time plan for making and complete a nutritional analysis of your dish/es (Grade B) Some: Did you list at least 5 HACCPs for making your dish/es. Did you list the ingredients, create an accurate time plan for making and complete a nutritional & costing analysis and a food label for your dish/es(Grade A- A*)

12. Write a text msg Name 3 HACCP checks you are going to carry out when making your dish/es Say how you can reduce the fat content in your dish /es Say how you can increase the NSP content in your dish/es