Designed for a SEMH specialist school.
This planning is for “Dietary guidelines”- To build on prior learning from term 1, 2 3 and 4 of year 7 and Year 6 Eatwell Guide.
7 weeks planning theory/ practical.
The recipes are designed so that students acquire more advanced knife skills, pureeing, creaming, reduction and roux sauces, pasta and rice dishes.
Students will learn how to design and make composite meals. There is some further focus placed on finishing techniques for food presentation and learning about the properties of ingredients such as raising agents and the functional properties of starch.
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£3.00