This activity involves the development of a skill through practical application, and participants should be encouraged to expand their knowledge of the historical, social and cultural significance of food in their society. The programme may be undertaken either as a group or on an individual basis, and could include visits to meet a chef at various venues, such as a restaurant, a pizzeria or a school meals kitchen.
Due regard should always be given to safe working practices.
For Assessment: evidence of individual progress, sustained interest and a commitment of genuine leisure time should be shown over the required period. Group activities are to be assessed with regard to each individual’s contribution to planning, execution and completion.
Participants starting this activity should:
1. Be able to maintain a clean and hygienic kitchen and understand the importance of the safe use and storage of basic utensils and equipment.
2. Be able to lay a table in a creative and imaginative way.
3. Understand the meaning of a well balanced diet and how food contributes to health and fitness.
4. Plan and cost a balanced menu for a family of four for one day.
5. Prepare simple meals for a day:
- breakfast, e.g. home made muesli, fresh fruit, a traditional breakfast or continental breakfast
- main meal, e.g. pasta and rice dishes with a home-made sauce; a casserole with accompanying vegetables; grilled meat with a freshly made sauce
- snacks, e.g. home-baked scones, biscuits and pizzas, cakes, open sandwiches, pita bread fillings and quiches.
For those with some knowledge:
1. Have a knowledge of food values and demonstrate their correct usage in a well balanced diet, being aware of the need for protein, fibre, vitamins, minerals and sugars.
2. Use and maintain a variety of kitchen equipment and be familiar with different types of cooking, i.e. with gas and electric cookers and bobs, electric slow-cookers, pressure cookers, woks and microwave ovens.
3. Understand the importance of the correct storage of food to avoid cross-contamination and the prevention of food related illnesses.
4. Have a knowledge of the methodical and hygienic use of refrigerators and freezers for storage. Know how to use air-tight containers and bottling jars for preserving food.
5. Understand the advantages and disadvantages of convenience foods, e.g. frozen, dehydrated, vacuum-packed and tinned foods.
6. Plan and cost a well-balanced menu for a family of four for a week.
7. Plan and prepare two of the following:
- a buffet meal for four using fresh and frozen foods
- a vegetarian two-course family meal using pulses, rice or wholemeal foods
- a meal for two students using a small stove and basic equipment
- a summer barbecue for six people
For the more advanced:
1. Have an in-depth knowledge of food values and be aware of health factors in daily diet, e.g. special diets for arthritis sufferers, those with heart conditions and the effects of additives and preservatives on behaviour.
2. Be familiar with the various aspects of The Food Safety Act 2014.
3. Use and maintain a variety of kitchen equipment, e.g. food processors/blenders, deep-fat fryers, rotary spits, barbecues, griddles, ice-cream makers, steamers or fondue sets. Understand their economic and practical advantages and disadvantages.
4. Plan and cost two of the following:
- a speciality meal from one or more regions, e.g. the Middle East, Asia, South America, Europe, Africa, etc.
- a simple buffet suitable for a celebratory occasion for twenty -five people
- a nutritious meal for a one year old child using fresh ingredients.
5. Prepare a table for a special occasion for three or more courses.
6. Experiment with foods suitable for expeditions, e.g. calorific energy foods. Produce a collection of simple recipes, using basic ingredients suitable for inexperienced cooks to use on expeditions; and also meals which can be prepared using a portable stove.
7. Plan and prepare three of the following:
- savoury and sweet dishes using different types of pastry
- a cake for a special occasion using fondant icing and colourings
- a selection of preserves, including jams and pickles
- a three-course meal for four people using at least two of the appliances mentioned above
- a three-course meal for four using speciality food or a menu from another country.