Sensory baking senses: textures
Challenge reference: 5630
| Notional learning hours | 10 | ||
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| Level | WTE1 | ||
| Subject area | |||
| Preparing for Adulthood pathway | |||
| Vocational area | |||
| Skill | |||
| Learning aim | The learner will explore textures of different ingredients and equipment during baking sessions. |
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| Learning context | Please log in to see the rest of this challenge |
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Learning outcomes
What the learner needs to know, understand or be able to do
The learner will:
Explore a range of baking textures with their hands.
Show their preferences to the baking textures.
Assessment criteria
What the learner need to demonstrate in order to meet the learning outcome
The learner can:
- Explore soft textures, e.g. flour, icing sugar, cocoa powder, butter
- Explore grainy textures, e.g. sugar
- Explore sticky textures, e.g. buttercream, honey
- Explore rough textures, e.g. coconut, citrus peel
- Explore runny texture, e.g. milk, golden syrup
- Identify at least two baking textures they like
- Identify any textures they dislike