1] I can define the term: health.
 LISTENING AND SPEAKING
2] I have a basic knowledge of some of the nutrients and understand their role in a diet.
3] I can use my knowledge to achieve a healthy balanced diet.
 PRACTICAL
4] I can list the current dietary guidelines: explain the role of and interpret food guides.
5] I can give simple examples of their application.
 LISTENING AND SPEAKING
6] I can locate information found on food labels and link to dietary guidelines.
 LEARNING TO  TOGETHER
7] I know how food should be handled and stored to prevent and delay the development of micro-organisms.
8] I have a basic understanding of the advantages and disadvantages of take-away food and other convenience foods.
 LEARNING TO BE
9] I can distinguish between healthy and less healthy snacks, particularly for adolescents.
 LEARNING TO BE
10] I am aware of the importance of breakfast. 
 LEARNING TO BE
11] I can plan various breakfast options.
 CREATIVE LEARNING
12] I understand the health benefit of milk and fruit.
13] I can justify the role of milk and fruit in the diet.
 EXPRESSIVE LANGUAGE
14] I know a basic method of cake making.
15] I can adapt and modify a basic method of cake making according to dietary guidelines. 
 COGNITIVE
16] I understand the skills needed for making short crust pastry.
17] I understand and demonstrate personal cleanliness and hygiene practices in the Food Lab.
 PERSONAL LEARNING
18] I am able to use manners and the social conventions associated with eating together.
 SOCIAL CHANGE
19] I appreciate the value of eating together with family and friends.
20] I can understand a given task.
 SOCIAL LEARNING
21] I can research, collate and present data collected as part of a given task.
22] I can create and evaluate according to a set of criteria.
 

1] I can distinguish between basic needs and wants.
2] I can explain the importance of saving for a personal product or other items and of spending within one's means.
 PERSONAL
3] I can understand how budgeting can help in making better spending and saving.
 LEARNING TO BE
4] I can draw up a personal budget.
 MANAGING LEARNING
5] I can apply a budget to a given situation.
 MANAGING LEARNING

1] I can list the items found in a First Aid Box.
2] I can make use of the items found in a First Aid Box.
 COGNITIVE LEARNING
3] I know how to carry out basic First Aid procedures for some simple injuries.
4] I can follow the correct procedure to seek help in an emergency both indoors and outdoors.
 COGNITIVE LEARNING

1] I can follow instructions accurately in a range of contexts.
 READING AND UNDERSTANDING
2] I can read and follow a recipe.
 READING AND UNDERSTANDING
3] I can fill in a Flow Chart for any given practical assignment.
 MANAGING LEARNING
4] I can work within a time frame.
 PERSONAL LEARNING
5] I am able to demonstrate skills of safe, hygienic storage, preparation and cooking of food.
 CREATIVE LEARNING
6] I am able to demonstrate different types of skills, such as slicing, dicing and chopping in food preparation.
 COGNITIVE  LEARNING
7] I can accurately interpret and use standard forms of measurement in recipes and can choose the relevant equipment needed for measuring ingredients.
 COGNITIVE LEARNING
8] I know about the safe use and proper care of the hob and oven.
9] I can apply this knowledge in the Food Lab.
 COGNITIVE LEARNING
10] I can do the washing up in an environmentally friendly way.
 LEARNING TO LIVE TOGETHER
11] I can demonstrate the care of work surfaces and utensils in the Food Lab so they are safe to use again.
 SOCIAL LEARNING
12] I can apply a basic cake making method to prepare simple dishes.
 COGNITIVE
13] I can make short crust pastry.
 COGNITIVE LEARNING
14] I can plan, prepare, serve and evaluate suitable, healthy snacks and packed lunches for adolescents.
 PLANNING AND REFLECTION
15] I can plan, prepare and serve a healthy dessert including the use of milk and fresh fruit.
 PLANNING AND REFLECTION
16] I can plan, prepare and serve simple dishes to illustrate the role of some nutrients in the diet.
 PLANNING AND REFLECTION
17] I know how to minimise food waste and safely make use of leftovers.
 LEARNING TO DO
18] I can prepare food to make a meal which I can serve attractively on a correctly laid table in an informal way.
 CREATIVE LEARNING
19] I can talk about, review and make improvements to work, reflecting on the process and outcome.
 PLANNING AND REFLECTION

1] I understand the importance of personal hygiene and how to achieve and maintain it.

1] I am aware of ways of respecting the environment.
 LEARNING TO KNOW
2] I know how to separate waste at source.
 LEARNING TO KNOW
3] I am able to address topical issues such as food miles, carbon footprint and food waste.
4] I can identify the various pieces of small equipment needed for different tasks in the Food Lab. I know how to care for the different types of equipment.