Functional Skills Cooking- Scones - Theory & Practical Tasks

These worksheets have been designed and proven to educate learners on various foods and recipes while promoting creativity and individuality.
This particular unit of work includes a selection of engaging theory tasks that will enable them to gain new knowledge of the traditional Scone. Learners will have the opportunity to plan, prepare and follow a ‘Fresh Scone’ recipe method. They will finally self-assess their performance, receive feedback from an observer and set targets as part of their overall evaluation.
The 8 tasks are set as follows:

1. The history of the Scone - Learners to read out the text to one another, debate on how best to pronounce the word ‘scone’ and then ask and answers questions in a later task.
2. Fill in the missing ingredients using the pictures as a clue and discuss the ingredients used in this particular recipe, i.e. no eggs or the use of lemon juice!. This is also an excellent opportunity to discuss alternative elements for lactose intolerance, vegans etc.
3. Reorganise the jumbled up method into the correct order and attach it to a separate sheet. This could be made easier depending on the level of the learner by cutting two or three of the steps out together.
4. Tutor to cut out the Question Cards and distribute them out to the group. Each learner can then take turns answering and asking questions to one another.
5. Over to you - Practical Element, learners will pair up to follow a method and cook fresh scones using the ingredients mentioned.
6. Self-assessment - A written evaluation, including guided questioning. Any photographs taken during the practical can be attached as additional evidence.
7. Witness Statement - Tutor/Teacher to feedback and promote Target setting in areas needing improvement, i.e. confidence, communication, timing, focus etc.
   The correct method is also included for tutor use.
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