Learning objectives
- To follow a baking recipe.
National curriculum
Design
Pupils should be taught to:
- Use research and develop design criteria to inform the design of innovative, functional, appealing products that are fit for purpose, aimed at particular individuals or groups.
- Generate, develop, model and communicate their ideas through discussion, annotated sketches, cross-sectional and exploded diagrams, prototypes, pattern pieces and computer-aided design.
Make
Pupils should be taught to:
- Select from and use a wider range of tools and equipment to perform practical tasks [for example, cutting, shaping, joining and finishing], accurately.
- Select from and use a wider range of materials and components, including construction materials, textiles and ingredients, according to their functional properties and aesthetic qualities.
Evaluate
Pupils should be taught to:
- Investigate and analyse a range of existing products.
Cooking and nutrition
Pupils should be taught to:
- Prepare and cook a variety of predominantly savoury dishes using a range of cooking techniques.
Differentiation
Learners needing support: Will need support scribing their notes regarding biscuits. Support working with this group to follow a recipe.
Learners working at a stretch: Will need to apply what they see, smell, feel and taste, as well as looking at the biscuit packaging to make predictions about the biscuit’s target audience. Will help their group to measure the correct ingredient quantities using the correct intervals on the scale.
