Shannon Rawding

I will ask the student a couple questions about there knowledge; depending on the age and living situation of the person, I will ask the parent or guardian what requirements the student must meet and in turn, how the student feels about these expectations then maybe suggest different goals dependent on the skill level of the student. I will then prepare a series of recipes and techniques for them to follow through with and create; guiding, aiding and correcting when necessary. As a minimum I will teach the different kinds of basic chopping techniques, food safety and proper hygiene practice along with a minimum of 4 assessed simple recipes that are cheap, nutritious and simple to make, making sure the student can independently make said dish.