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Duration: 15 weeks which include; - Practical: 1 hr 10 mins /Week (Total: 17.5 hours)

Title of Module: Culinary Skills for Independent Living, including International Cookery and the properties and principles involved. Duration: 15 weeks which include; - Practical: 1 hr 10 mins /Week (Total: 17.5 hours) -Theory: 35 mins /Week (Total: 8.75 hours) Aim:

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Duration: 15 weeks which include; - Practical: 1 hr 10 mins /Week (Total: 17.5 hours)

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  1. Title of Module:Culinary Skills for Independent Living, including International Cookery and the properties and principles involved Duration: • 15 weeks which include; - Practical: 1 hr 10 mins/Week (Total: 17.5 hours) -Theory: 35 mins/Week (Total: 8.75 hours) Aim: • That students will develop culinary skills and knowledge required for independent living. • That students develop an awareness of international dishes • That students can identify properties and principles relevant to dishes prepared

  2. Objectives To be able to make food preparation choices and to be able to take appropriate action which will facilitate economy and efficiency for independent living To understand basic nutrition To be able to apply previous and newly acquired knowledge of healthy eating to prepare healthy dishes. To apply their knowledge of food safety when preparing food. To become aware of and to be able to use a wide variety of kitchen utensils + appliances To understand basic principles and properties in cookery e.g. simmer, boil, knead. To feel confident in reading, understanding and following recipes. To be able to prepare healthy dishes for a days menu: Breakfast, lunch & evening meals, to include international dishes.

  3. Possible Content Practical Cookery • Week 1 Introduction • Week 2 Practical Demonstration - Scones Overview of Nutrition and Food Groups • Week 3 Breakfasts: Baking – ‘Rubbing in’ – Scones and variations • Week 4 Breakfasts: Fruit, cereal and main course – Fruit Smoothie - Porridge - Scrambled egg on toast • Week 5 Breakfasts: Fruit, main course and bread - Freshly squeezed orange juice - Poached egg -Brown soda bread • Week 6 Lunches: Soup

  4. Content • Week 7 Lunches: Sandwiches, filled rolls, wraps Coleslaw, egg or tuna salad etc • Week 8 Lunches: Pizza (yeast base) • Week 9 Sweet treat: Sponge cake with fresh cream or chocolate sponge • Week 10 Evening meal: Chicken Korma, curry, sweet and sour with boiled or fried rice. • Week 11 Evening meal: Crunchy seafood pasta, Hot Thai fish cakes with boiled rice • Week 12 Evening meal: Spaghetti bolognese, Chilli Con Carne, Chilli tacos or enchiladas • Week 13 Practical Cookery Exam • Week 14 Practical Cookery Exam • Week 15 Students choice!

  5. Assessment Food Studies Portfolio: 50% Practical Cookery Exam: 50%

  6. Breakdown of Marks – Food Studies Portfolio 30 marks/Dish Name of Dish Ingredients and nutrient reference (4 marks) Equipment (2 marks) Method, including Cooking Time, Cooking Temperature (5 marks) Evaluation Appearance (2 marks) Taste (2 marks) Texture (2 marks) Key Factor (4 marks) Safety (2 marks) Hygiene (2 marks) Modifications (2 marks) Guidelines for Independent Living (4 marks) Properties/ Principles (4 marks)

  7. The following are breakfasts: • Freshly squeezed orange juice • Porridge / ready brek • Poached egg on toast / omelette • Mixed grill /Irish fry • Homemade brown bread • Fruit scones The following are lunches: • variety of sandwiches, rolls, baps, toasted sandwiches, wraps • mixed vegetable soup • baked potato and filling (microwave) The following are dinners: • Macaroni cheese • Chicken curry + rice • Spaghetti Bolognese • Sweet + sour chicken with rice • Stir fried chicken + vegetables + rice The following are desserts: • fruit crumble • apple tart

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