1. Title of Module: Culinary Skills for Independent Living, including International Cookery and the properties and principles involved Duration: 15 weeks which include; 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 will develop culinary skills and knowledge required for independent living. That students develop an awareness of international dishes That students develop an awareness of international dishes That students can identify properties and principles relevant to dishes prepared 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 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 understand basic nutrition To be able to apply previous and newly acquired knowledge of healthy eating to prepare healthy dishes. 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 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 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 understand basic principles and properties in cookery e.g. simmer, boil, knead. To feel confident in reading, understanding and following recipes. 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. 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 1Introduction Week 1Introduction Week 2Practical Demonstration - Scones Overview of Nutrition and Food Groups Week 2Practical Demonstration - Scones Overview of Nutrition and Food Groups Week 3Breakfasts: Baking – ‘Rubbing in’ – Scones and variations Week 3Breakfasts: Baking – ‘Rubbing in’ – Scones and variations Week 4Breakfasts: Fruit, cereal and main course – Fruit Smoothie Week 4Breakfasts: Fruit, cereal and main course – Fruit Smoothie - Porridge - Porridge - Scrambled egg on toast Week 5Breakfasts: Fruit, main course and bread- Freshly squeezed orange juice Week 5Breakfasts: Fruit, main course and bread- Freshly squeezed orange juice - Poached egg -Brown soda bread Week 6Lunches: Soup Week 6Lunches: Soup

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

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

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

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