Sensory baking senses: textures

Challenge reference: 5630

Notional learning hours  10
Level WTE1
Subject area
Preparing for Adulthood pathway
Vocational area
Learning aim

The learner will explore textures of different ingredients and equipment during baking sessions.

Learning context

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Learning outcomes

What the learner needs to know, understand or be able to do

The learner will:

  1. Explore a range of baking textures with their hands.

  2. 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