Suitable for teaching basic cooking skills to Early Years, Reception, Primary or SEN students.
Can be used for literacy, numeracy and life skills/ food technology.
Includes a list of ingredients, method, and 3 differentiated literacy worksheets for students to complete once they have finished cooking.
They check recall and allow students to reflect, via an evaluation, on what they would do differently and what other ingredients they would like to include when making scones, biscuits or cakes.
These worksheets can be made in to a cooking booklet for each student.
Numeracy- 3 worksheets for each recipe for halving, doubling and a blank extension worksheet for higher abilities.
For lower and middle abilities- 2 addition worksheets, 2 subtraction worksheets, 2 blank with images to create your own for cakes, scones and biscuits.
In the past we have followed the basic recipe the first week, chosen chocolate chips for the second week, cherries for the third week, dried fruit for the fourth week, cheese (for scones) or icing for cakes and biscuits another week, and asked the children to bring in whatever extra they want for a final week.
To keep costs down we ask parents to supply the ingredients for their child. This often means the ingredients are pre-weighed. When making cakes the children partner up to use 1/2 an egg so that there is no waste. If this is going to be used as a numeracy lesson supply the ingredients via your classroom budget (if you have the money) so that the students can help weigh out the ingredients. Otherwise use the numeracy worksheets provided.