laurencejackson.org · web viewthe impact of cooking methods on nutritional value – unit 2 –...
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Work for week beginning w/c 27th AprilThis is a Week 1Subject: L1/2 Hospitality & Catering
Teacher: Mrs Clark - CCL
Topic: The impact of cooking methods on nutritional value – UNIT 2 – AC1.4
Where are the lesson resources located? Word document attached to this document below – please scroll down as over 3 pages
What work do you need to complete? Make notes from the attached word document – you can produce a table, or a poster or a spider diagram. – your choice😊You will need to understand and be able to identify which method of cooking is the healthiest and why?
Total approx. time to spend on this work this week.
Up to 2 hours max.
What do I do if I’m struggling to complete this work?
Check your notes and the resources you have been given Ask friends to see if they can help and/or someone at home Email me if you still need help (Note: I might not be able to get back to you straight away)
What should I do with my work once I have completed it?
Photograph of completed work sent via email to Mrs Clark – [email protected]
