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3 Draft Leaving Certificate specifications consultations

3 Draft Leaving Certificate specifications consultations

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Expectations for students

Student learns about Students should be able to
1 Hunger and thirst
  1. 1.1

    communicate feelings of hunger and thirst

  2. 1.2

    investigate why we need to eat and drink

  3. 1.3

    recognise equipment used for eating and drinking

  4. 1.4

    refine skills for eating and drinking

  5. 1.5

    identify feeling full when eating

Student learns about Students should be able to
2 Healthy and non-healthy food and drink
  1. 1.6

    use the senses to explore different types of food and drink

  2. 1.7

    identify different types of food and drinkvegetables, meat, bread, sweets, juice etc.

  3. 1.8

      participate in categorising food/drink into healthy and non-healthy

Student learns about Students should be able to
3 A balanced diet
  1. 1.9

    show preferences for foods and drinks

  2. 1.10

    use the food pyramid to plan a balanced meal/diet

  3. 1.11

    develop an understanding of recommended portion sizes for men, women, children, the elderly, those recuperating after illness etc.

Student learns about Students should be able to
4 Dietary requirements
  1. 1.12

    demonstrate awareness of their own/others’ dietary requirements

  2. 1.13

    accept and reject food/drink suitable to their own needs

  3. 1.14

    name some food allergies and list the effects of them

Student learns about Students should be able to
1 Growingh our own
  1. 2.1

    identify plant parts and what a plant needs to grow

  2. 2.2

    show awareness that not all plants can be eaten

  3. 2.3

    classify fruit and vegetables

  4. 2.4

    participate in planting, tending and caring for vegetable seeds

Student learns about Students should be able to
2 Land and sea
  1. 2.5

    know that fish live in water and animals live on land

  2. 2.6

    identify animals that produce meat or dairy products

  3. 2.7

    match animals to the meat/dairy they produce

Student learns about Students should be able to
3 Shops
  1. 2.8

    name/label different types of food departments/shops (butcher, green grocer, sweet shop, bakery etc.)

  2. 2.9

    participate in food shopping in their locality

Student learns about Students should be able to
4 Food from around the world
  1. 2.10

    explore food/drink produced locally and in Ireland

  2. 2.11

    respond with curiosity to unfamiliar or imported food and drink

  3. 2.12

    visit a shop or eatery that is ethnically different to an Irish one

Student learns about Students should be able to
1 Meals
  1. 3.1

     identify the times of the day when specific meals are eaten

  2. 3.2

    match food and with specific meals of the day

  3. 3.3

    show preferences for favourite foods and drinks to be consumed at meal times

Student learns about Students should be able to
2 Planning
  1. 3.4

     plan a menu for a meal for self/others/an event[1]

     

    [1] An event may provide an opportunity for students to learn mini-enterprise skills eg: cake sale/famers market.

  2. 3.5

    create a shopping list for the meal to be made

  3. 3.6

    identify shop(s) where ingredients can be bought for the meal

  4. 3.7

    gather what will be needed to go shopping (list, money, bags etc.)

  5. 3.8

    plan how to travel to the shop(s)

Student learns about Students should be able to
3 Shopping
  1. 3.9

    use shopping list to select ingredients in shop(s), asking for assistance when required

  2. 3.10

    handle real money to pay for ingredients

  3. 3.11

    participate in packing shopping bags appropriately

Student learns about Students should be able to
4 Storing
  1. 3.12

     demonstrate knowledge of where to store food properly

  2. 3.13

    use a range of storage equipment to keep food fresh (cling film, foil, containers, fruit bowl, fridge, freezer etc.)

Student learns about Students should be able to
5 Preparing a meal
  1. 3.14

     demonstrate basic hygiene procedures when handling food

  2. 3.15

    follow safety rules for using kitchen equipment

  3. 3.16

    show awareness of risks in familiar environments when  preparing food

  4. 3.17

    use equipment to measure/weigh/time, when cooking

  5. 3.18

    follow a sequence of steps in a recipe

  6. 3.19

    lay a table for a meal and participate in serving a meal

Student learns about Students should be able to
1 Dining experiences
  1. 4.1

    identify different types of settings where food/drink is consumed

  2. 4.2

    link types of meals to settings

  3. 4.3

    recognise and identify well-known restaurant chains from their logos

  4. 4.4

    compare different dining experiences

Student learns about Students should be able to
2 Menu and etiquette
  1. 4.5

    seek meaning from combinations of signs, symbols or text for practical purposes, such as pictures on a menu, self-service areas in cafes etc.

  2. 4.6

    behave appropriately in different dining settings

  3. 4.7

    use appropriate eating/drinking utensils

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