How to use this learning and assessment resource to improve practice?
One of the benefits of developing thinking skills with learners is that they are transferable in nature. How have you used Boom’s taxonomy to evaluate the level of challenge in planned learning experiences?
How can you evaluate your own tasks and questioning to increase challenge or design different learning experiences that require learners to apply their knowledge and skills?
Exploring the language of thinking and employability skills will help learners to develop their understanding of skills making career pathway connections. How can you capture and evidence this rich learning?
PDF file: Food and Health Skills Support booklet (1.2 MB)
PDF file: Food and Health Skills Support resource (2.5 MB)
Word file: Food and Health Skills Planning Template (106 KB)
Skill tables ordered by Experiences and Outcomes
HWB 0-29a | HWB 1-29a | HWB 2-29a | HWB 3-29a | HWB 4-29a | HWB 0-30a | HWB 1-30a / HWB 1-30b | HWB 2-30a | HWB 3-30a | HWB 4-30a | HWB 3-31a | HWB 4-31a | HWB 0-32a | HWB 1-32a | HWB 2-32a | HWB 3-32a | HWB 4-32a | HWB 4-32b
Food and textiles contexts for developing technological skills and knowledge
TCH 4-04b | TCH 3-04a | TCH 4-04a | TCH 3-04b | TCH 0-04c | TCH 1-04c | TCH 3-04c | TCH 4-04c | TCH 2-04d | TCH 4-04d
Safe and hygienic practices
HWB 0-33a / HWB 1-33a | HWB 2-33a | HWB 3-33a | HWB 4-33a
Food and the consumer
HWB 2-34a | HWB 3-34a / HWB 4-34a | HWB 0-35a | HWB 1-35a / HWB 2-35a | HWB 4-35a | HWB 2-36a | HWB 3-36a | HWB 4-36a | HWB 1-37a | HWB 2-37a | HWB 4-37a | HWB 4-37b