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Good Food Cooking Sessions Scorecard  \n\n| Section A: Food Knowledge\u003Cbr>|  |\n| --- | --- |\n| Total required: 8 points\u003Cbr>Healthy – pick 1 (in addition to Eatwell Guide) | Your points: |\n| Eatwell Guide-essential\u003Cbr>Eat from every food group, every day\u003Cbr>Five a day\u003Cbr>Drink plenty of fluids\u003Cbr>Look at the label\u003Cbr>Healthy cooking methods\u003Cbr>Make room for fruit and veggies\u003Cbr>Choose different parts of the plant\u003Cbr>Snack healthily\u003Cbr>Affordable – pick 1 | 1\u003Cbr>|\n| Buy items on offer |  |\n| Buy direct |  |\n| Buy in bulk |  |\n| Ingredient swaps\u003Cbr>Limit ingredients Food banks | |\n| Sustainable – pick 1 |  |\n| Organic |  |\n| Local food Fairtrade | |\n| Ferment and preserve Animal welfare |  |\n| Reduce packaging |  |\n| Compost food waste |  |\n| Healthy & Affordable & Sustainable – pick 3 |  |\n| Fresh, frozen and canned |  |\n| Healthy Start Vouchers |  |\n| Fresh veg from food banks Choose wholegrains Bake bread |  |\n| Grow your own vegetables Share meals\u003Cbr>Swap food |  |\n| Meal planning Use up leftovers |  |\n| Healthy & Affordable & Sustainable – pick 1 |  |\n| Correct portion sizes |  |\n| Avoid overeating |  |\n| Be Sugar Smart |  |\n| Drink healthily |  |\n| Limit or avoid alcohol\u003Cbr>Alternatives to meat\u003Cbr>Eat beans and pulses\u003Cbr>Eat with the seasons Foraging |  |\n| Your points per section: |  |\n\nYour total points score:  \n\n| Section B: Key Skills\u003Cbr>|  |\n| --- | --- |\n| Total required: 7 points Your points:\u003Cbr>Cooking – pick 4 |  |\n| Follow a recipe\u003Cbr>Use the Good Food Cooking Toolkit to cook without recipes\u003Cbr>Use a peeler\u003Cbr>Knife skills\u003Cbr>Use weighing scales\u003Cbr>Use a hob / oven / grill\u003Cbr>Steaming\u003Cbr>Stir fry\u003Cbr>Baking\u003Cbr>Roasting\u003Cbr>Making a sauce\u003Cbr>Maths – pick 1 | |\n| Calculate weights\u003Cbr>Calculate costs of ingredients\u003Cbr>Measure amounts\u003Cbr>Estimate calorific content\u003Cbr>Cooking times and temperatures\u003Cbr>Dealing with money to buy ingredients\u003Cbr>Selling cooked product\u003Cbr>English – pick 1 | |\n| Read a recipe in order to make it\u003Cbr>Read dietary guidelines\u003Cbr>Write a list of ingredients\u003Cbr>Write out your favourite recipe\u003Cbr>Discuss recipe ideas\u003Cbr>Talking and listening\u003Cbr>Make labels\u003Cbr>ICT – pick 1 (OR another one from Maths and English) | |\n| Search the internet to find a recipe with certain key ingredients\u003Cbr>Create bookmarked folder of recipes on computer Print off a recipe or email it to someone\u003Cbr>Type up a menu\u003Cbr>Take photos of finished menu items and upload them toa shared folder\u003Cbr>Download and use various useful apps such as Be Food Smart Smart and Sugar Smart, Olio | |\n|  |  |\n\n\n| \u003Cbr>Section C: Catering Knowledge\u003Cbr>\u003Cbr>Total required: 4 points Your points:\u003Cbr>Food Safety & Hygiene – pick 3 |  | \u003Cbr>Section D: Specialist Knowledge\u003Cbr>\u003Cbr>Total required: 1 point Your points:\u003Cbr>Employment Options |  |  |\n| --- | --- | --- | --- | --- |\n| Aprons Hairbands\u003Cbr>Handwashing Temperature controls Cross contamination Cleaning\u003Cbr>Other Catering – pick 1\u003Cbr>|  | Foundation Pathway\u003Cbr>Hospitality & Catering\u003Cbr>Food Hygiene Level 2\u003Cbr>Food Allergens Level 2 Chef's Diploma Specialisms\u003Cbr>Health Conditions | |  |\n| Cooking for children Fussy eating Breastfeeding Packed lunches Cooking for one\u003Cbr>|  | Metabolic syndrome (diabetes, heart disease, high\u003Cbr>blood pressure)\u003Cbr>Psychiatric medication\u003Cbr>Allergies\u003Cbr>Intolerances\u003Cbr>Mental Wellbeing |  | |\n|  |  | Eat regularly\u003Cbr>Good fats\u003Cbr>Eat protein\u003Cbr>Healthy gut\u003Cbr>Reduce caffeine\u003Cbr>Medication\u003Cbr>Healthy Weight Management | |  |\n|  |  | What is a diet\u003Cbr>Refer to Achieve Oxfordshire\u003Cbr>Other | |  |\n|  |  | For instance a culture-specific food skill or other aspect\u003Cbr>of food knowledge that can help promote a healthy,\u003Cbr>affordable and sustainable approach to food |  | |\n| This scorecard is a tool created to help you plan your cooking sessions in a way that ensures a good balance between healthy, sustainable and affordable food. It also ensures you meet the quality standards approved by t","cbCaivXn73Y83STs","https://ap.wps.com/l/cbCaivXn73Y83STs","pdf",9493956,21,"English","# The Good Food Cooking Sessions Scorecard\n## How to use this scorecard\n## Resources and nutrition guidance\n## Initial Planning Checklist","[{\"question\":\"What is the Good Food Cooking Sessions Scorecard used for?\",\"answer\":\"It helps plan cooking sessions so they achieve a balanced mix of healthy, sustainable, and affordable food while meeting quality standards approved by the Public Health Team at Oxfordshire County Council.\"},{\"question\":\"How do you calculate your points for the course?\",\"answer\":\"List the skills and knowledge topics you will cover, compare them with the scorecard sections, and add up the matching points across the required categories.\"},{\"question\":\"What does it mean to ‘cover’ a topic in the scorecard?\",\"answer\":\"The topic or skill must be clearly explained to all participants, ideally using discussion, demonstration, and/or participation.\"}]","Finding the balance - The Good Food Cooking Sessions Scorecard - Healthy, affordable and sustainable food | PDF",1790556034,53]