№ files_lp_4_process_2_74227
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Educational assignment outlining research, cooking, and evaluation activities in which pupils design a mince-based dish served with alternative starchy carbohydrates within the context of healthy eating guidelines and a wholefood café menu.
Subject area: Food preparation and nutrition education
Topic: Starchy carbohydrates and mince-based dishes
Document type: Classroom assignment brief
Educational level: School pupils
Learning focus: Healthy eating guidelines and food preparation techniques
Key guideline referenced: The 8 tips for healthy eating
Practical activity: Development of a mince-based main course dish
Context: Menu development for a wholefood café
Ingredients focus: Alternative starchy carbohydrates
Examples of ingredients: couscous, quinoa, bulgur wheat, barley, tapioca, oats
Food safety focus: Handling and hygiene of raw meat
Learning objectives: Nutritional knowledge, food origins, consumer food choices, cooking techniques
Student tasks: Research, survey, cooking trials, product development, evaluation, presentation
Price: 8 / 10 USD
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