During the congress in Romania we proposed a workshop about healthy eating. The students showed how to make typical italian food using healthy ingredients: Pizza and Sbrisolona cake.

Skills targeted: Practical thinking: measuring, weighting, comparing, solving problems, Following procedures, Communicating

Aims and description: plan and organise making, use a range of techniques to measure, prepare, peel, chop, slice and combine material, take account of working characteristics of materials, eg. thickening of sauces, work safely and hygienically.

Cross curricular dimensions

Creativity and critical thinking: trialling and prototyping,  recipe development

Sustainability:  making good use of locally available produce

Community participation: developing ideas,  working as a group

Technology and the media: using the Internet for research,  discussing and presenting ideas in groups and to the class

Enterprise:  making wise food decisions

Healthy lifestyles: applying healthy eating principles

Identity and cultural diversity: taking account of the food needs and preferences of others.

 

Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
Congress HEALTHY EATING
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